Roasted Sweet Potatoes and Pears with Cranberries and Sage

Roasted sweet potatoes

 

 

 

 

 

 

6 cups – 1 inch peeled and cubed sweet potatoes
6 cups – 1 inch cubed pears
1 1/2 cups chopped onions
1 cup dried cranberries
1 teaspoon minced garlic
1/2 teaspoon ground cinnamon
1/4 cup extra-virgin olive oil
24 fresh sage leaves, plus more for garnish
Coarse salt and freshly ground pepper to taste

Preheat oven to 425°

Combine all ingredients in a large roasting pan, and toss well to coat the vegetables with the oil.
Roast uncovered for 40 minutes.
Serve hot or warm.

Serves 8 – 12

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