Roasted Vegetable Stuffing

Ingredients:
1 loaf of sourdough bread cut into cubes

2 cups of brussels sprouts cut in fourths

2 cups of cauliflower florets

2 cups sweet potato cubes

2 tbsp of olive oil

1 tbsp basil leaves

2 tbsp thyme leaves

8 tbsp butter cut into 1/2 inch pieces

2 cups of low sodium chicken broth

Directions:
Cut bread into cubes and toast in the oven at 350 degrees for 10-12 minutes

Preheat the oven to 400 degrees. In a medium bowl, add cauliflower, brussel sprouts, sweet potato, olive oil, 1 tsp basil, 1 tsp sage, 1 tsp thyme, and toss to coat. Spread vegetables on a baking sheet, roast for about 20-30 minutes and remove from the oven.

In a large bowl, toss bread crumbs, vegetables, butter, and remaining dried herbs. Spread into a 9x13 inch pan and pour the chicken broth on top. Cover and bake at 350 degrees for 30 minutes and then uncover and bake for about 10 minutes more.

Top with dried cranberries and serve!