Roasted Root Vegetable Crostini with Cranberry Relish

November 06, 2014

Roasted Root Vegetable Crostini, a hearty, vegetarian appetizer that even the carnivores in your family will devour!

olive or vegetable oil, as needed
3 shallots, sliced (1 cup)
1 large butternut squash, peeled, seeded, and cubed into 1 inch squares (4 cups)
1 large sweet potato, peeled and cubed into 1 inch squares (2 cups)
8 oz brussels sprouts, halved
8 oz mushrooms, cleaned and sliced
2 parsnips, peeled and sliced (2 cups)
8 oz fresh cranberries
zest and juice from one orange
2 tsp granulated sugar
2-4 tbsp vegetable or olive oil
1 french baguette loaf, cut into 1 inch thick slices

Roast your vegetables: Preheat oven to 400 degrees. Toss vegetables with 2-4 tsp of olive or vegetable oil (whichever you have on hand) and a generous pinch of salt and pepper. They should have a nice...
See the full directions on my site

Nutritions

Calories
294

Sodium
84mg
3% DV

Fat
7g
11% DV

Protein
6g
13% DV

Carbs
54g
18% DV

Fiber
11g
45% DV