INGREDIENTS
1 large
carrot
1/2 medium
acorn squash
1 tbsp
olive oil
1 tbsp
brown sugar
1 pinch
salt
1 1/2 cups
brussels sprouts
1/2 tbsp
olive oil
1 tsp
brown sugar
1 pinch
salt
1 serving
bell pepper
1 1/2 cups
broccoli florets
2 cloves
garlic
1/2 tbsp
olive oil
1 pinch
salt
1 serving
bell pepper
1 1/2 lbs
creamer potatoes
1 cup
vegetable broth
1 tbsp
butter
1/4 tsp
salt
1 pinch
thyme
1 tbsp
butter
2 tbsps
flour
1/4 tsp
onion powder
1 cup
vegetable broth
1/4 cup
pecans
1 serving
whole cranberry sauce