- 1 1/3 cups fresh green apples, peeled, cored, diced 1/2″
- 1/3 cup fresh carrots, peeled, sliced 1/4″
- 1 cup fresh sweet potatoes, peeled, cubed 1″
- 1 cup fresh butternut squash, peeled, seeded, cubed 1/2″
- 1/3 cup fresh red onions, peeled, diced
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon sea salt
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh oregano, chopped
- 1 teaspoon fresh sage, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh garlic, minced
- 3/4 tablespoon maple syrup
- 1 cup fresh baby spinach, chopped
- 1/8 cup dried cranberries, finely chopped
- Preheat oven to 425 °F.
- You may place diced apples in a small bowl of water with a squirt of lemon juice to prevent them from browning. Drain when ready to use.
- Steam carrots in a steam basket over high heat for 10 minutes or until soft.
- Toss potatoes, squash, carrots, and red onions in a large mixing bowl with olive oil and salt.
- Line a large baking pan with parchment paper and spray with nonstick cooking spray. Spread vegetables evenly on baking pan. Roast vegetables in oven at 425 °F for 25 minutes or until tender and slightly browned. Turn vegetables once midway through roasting.
- In a large mixing bowl, combine apples, thyme, oregano, sage, rosemary, and garlic.
- Remove vegetables from oven, lower heat to 400 °F. Add apple mixture to vegetables. Spread evenly. Return to the oven and roast for 15 minutes or until slightly tender.
- Remove from oven. Drizzle with maple syrup and mix well. Return to oven.
Roast for 8 additional minutes at 400 °F until vegetables are fork-tender.
- Remove vegetables from the oven and gently toss in spinach. Mix in cranberries. Serve hot.