Roasted Root Vegetables with Dried Cranberries Recipe

The sweet-tart flavor of dried cranberries is the perfect addition to winter root vegetables slowly roasted to perfection. This hearty and healthy side dish combines a bounty of seasonal vegetables that are slowly roasted to perfection and then tossed with dried cranberries and toasted almonds. Use your favorite vegetables or whatever is in season for a quick, easy, and delicious side dish that will liven any meal.


  • 2 lb butternut squash, peeled, seeded  or cut into 2″ chunks
  •  and 2  lb carrots, peeled and cut into 2″ chunks
  • 2  lb sweet potatoes, peeled and or cut into 2″ chunks
  • 5 large Granny Smith apples, cored and cut into 2″ chunks
  • two heads garlic, peeled
  • ½  c. olive oil
  •  or 1 tsp dried rosemary
  • 1 tsp dried thyme
  • ½ ts. dried ginger
  • salt and pepper to taste
  •  or ½ c. almond slivers
  •  and ½ c. dried cranberries, sweetened or unsweetened


  1. Heat oven to 375. Line a large baking dish with foil.
  2. Combine squash, carrots, sweet potatoes, garlic clove and apples, mixing gently to combine. Drizzle with olive oil. Sprinkle with rosemary, thyme, and ginger. Mix with hands until all vegetables evenly coated with olive oil and spices. Season with salt and pepper.
  3. Roast for 30-40 minutes or until vegetable are easily pierced with a fork and beginning to brown. Remove from heat and cool 5 minutes.
  4. In large bowl combine vegetables, almonds and cranberries and toss well. Serve immediately.

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