| Shallots | 2 |
| Yellow Onion | 1 |
| Celery, diced | 1 cup |
| Gala Apple, diced | 1 |
| Butternut Squash | 4 cup |
| Brussels Sprouts | 1 bag |
| Dried Cranberries | ⅓ cup |
| Chopped Pecans | ⅓ cup |
| Fresh Rosemary | ½ tablespoon |
| Dried Thyme | 1 tablespoon |
| Black Pepper | some |
| Veggie Broth | 2 cups |
Chop all of your veggies. Preheat oven to 375F. In a medium to large pot, add around ⅓ cup of water and cook your onion, shallots, and celery over medium-low heat, until translucent
Add in the gala apple, cranberries, rosemary, thyme, and black pepper to taste and cook for another 5 minutes, or until the apples are tender 4. Add the butternut squash and brussel sprouts to the pot and mix well
Place a thin layer of vegetable broth in the base of a baking tray, then add in the vegetable medley from the pot 6. Pour the remaining vegetable broth on top of the vegetables, then sprinkle with chopped pecans 7. Bake at 375 for 45 min.
If you’d like your vegetables to be more crispy on the top layer, you can broil them on HIGH for 5 or so minutes afterwards, but carefully watch them so they do not burn!
* If you are watching your sodium intake, be sure to use a low sodium (or salt free) vegetable broth, or simply dilute your broth with water
* If you have any leftovers, this is great on top of some mixed greens as a salad :)
