These roasted winter veggies with cranberries are the perfect addition to any holiday meal.  These veggies are easy to prepare and are incredibly filling.  Weight loss doesn't mean you have to miss out on flavor! This recipe was a hit at a recent pot luck.  There were hardly any left. This recipe can be halved if your gathering is smaller, or you simply need less.

Ingredients:

2 packs fresh Brussel Sprouts

4 medium Sweet Potatoes

1 Red Onion

1/2-1 package Fresh Cranberries

2-4 tablespoons olive oil

Kosher salt to taste

Ground Pepper to taste

Fresh or dried Rosemary to taste

1-2 tablespoons Real Maple Syrup

Directions:

1. Preheat oven to 400F
2. Cut Brussels into quarters
3. Dice Sweet Potatoes into one inch squares (or however big you would like them)
4. Cut Red Onion into slices
5. Place all vegetables and 1/2 bag of cranberries into mixing bowl and toss with olive oil (you may have to split the recipe into two batches)
6. Brush pan or baking dish with olive oil or line with parchment/baking paper and place the vegetable and cranberry mixture onto pan or into dish.
7. Season with kosher salt, ground pepper, and rosemary
8. Drizzle with maple syrup
9. Roast/bake in oven for 20-25 minutes.  (If potatoes are not tender, continue roasting an additional 5 minutes until tender)
10. Serve and enjoy!