Spiced Roasted Potatoes and Cranberries

Roasted Little potatoes with cranberries and spices. A wonderful side dish for the holidays!

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Ingredients

Use the circles as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Terrific Trio

Terrific Trio

Where To Buy

Preparation

Preheat oven to 375°F and line a rimmed baking sheet with foil. Grease lightly.

In a large bowl, stir together Little potatoes, maple syrup, salt, cinnamon, ginger, thyme, pepper and nutmeg until combined.

Spread potatoes on baking sheet (setting bowl aside for later) and bake for 15 minutes. Stir and bake another 15 minutes.

In the same bowl you tossed the potatoes, add the cranberries and stir until coated. Add to baking sheet and bake another five minutes, until cranberries are just starting to burst and potatoes are tender.

Serve with fresh thyme or parsley as desired.

Step 1 out of 5

Preheat oven to 375°F and line a rimmed baking sheet with foil. Grease lightly.

Step 2 out of 5

In a large bowl, stir together Little potatoes, maple syrup, salt, cinnamon, ginger, thyme, pepper and nutmeg until combined.

Step 3 out of 5

Spread potatoes on baking sheet (setting bowl aside for later) and bake for 15 minutes. Stir and bake another 15 minutes.

Step 4 out of 5

In the same bowl you tossed the potatoes, add the cranberries and stir until coated. Add to baking sheet and bake another five minutes, until cranberries are just starting to burst and potatoes are tender.

Step 5 out of 5

Serve with fresh thyme or parsley as desired.

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