thepioneerwoman5.0
Roasted Vegetables with Pecan Crumble
Serve these roasted vegetables with pecan crumble at Thanksgiving dinner. It's a side dish that's sweet, savory, and delicious!
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 40 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
- ●pan
📝 Preparation Steps
1
For the crumble: Preheat the oven to 425 ̊. Line a baking sheet with parchment paper. Combine the brown sugar, pecans, flour, butter, paprika and a pinch of salt in a medium bowl and mash with a fork. Spread the mixture on the baking sheet and bake until everything has melted together and the crumble is golden brown, 5 to ⏱️ 7 minutes. Let cool completely, about ⏱️ 20 minutes. Use your hands to crumble the mixture and set aside.
2
For the vegetables: Combine the sweet potatoes, squash, carrots, oil, thyme, salt and a few grinds of pepper in a large bowl and toss. Divide the vegetables between 2 baking sheets, spread them in an even layer and roast, switching the pans halfway through, until the vegetables are softened and golden brown in spots, 30 to ⏱️ 35 minutes. Transfer to a platter and top with the crumble.
medium sweet potatoes, peeled and sliced into 1/4-inch-thick rounds4
Nutrition Facts
calories
294 Calories
fat Content
15 g
fiber Content
5 g
sugar Content
20 g
sodium Content
453 mg
protein Content
3 g
trans Fat Content
0 g
cholesterol Content
11 mg
carbohydrate Content
36 g
saturated Fat Content
4 g
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