Timeless Traditions - Christmas Cookbook 2021

TUESDAY, DECEMBER 14, 2021 34 INGREDIENTS FOR THE CRUMBLE: 1/2 cup packed dark brown sugar 1/2 cup pecans, chopped 1/4 cup all-purpose flour 3 tbsp salted butter, at room temperature Pinch of smoked paprika, Kosher salt, to taste FOR THE VEGETABLES: 4 medium sweet potatoes, peeled and sliced into 1/4-inch-thick rounds 1 small butternut squash, peeled, seeded and cut into 3/4-inch cubes 1 lb carrots, peeled and cut into 2 1/2-inch sticks 3 tbsp olive oil 2 tsp fresh thyme, chopped 1 1/2 tsp kosher salt, black pepper, to taste DIRECTIONS 1. For the crumble: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Combine the brown sugar, pecans, flour, butter, paprika and a pinch of salt in a mediumbowl andmash with a fork. Spread the mixture on the bak- ing sheet and bake until everything has melted together and the crumble is golden brown, 5 to 7 minutes. Let cool completely, about 20 minutes. Use your hands to crumble the mix- ture and set aside. 2. For the vegetables: Combine the sweet potatoes, squash, carrots, oil, thyme, salt and a few grinds of pepper in a large bowl and toss. Divide the vegetables between 2 baking sheets, spread them in an even layer and roast, switching the pans halfway through, until the vegetables are softened and golden brown in spots, 30 to 35 minutes. Transfer to a platter and top with the crumble. Taken from https://www. thepioneerwoman.com/ ROASTED VEGETABLES WITH PECAN CRUMBLE THE GLEANER’S CHRISTMAS COOKBOOK |