Holiday Roasted Vegetables
Serves 4 | Prep Time: 25 minutes | Cooking Time: 30 minutes
3/4 lb. Brussels sprouts, halved
2 large carrots, peeled and sliced into 1/2” pieces
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon chopped rosemary leaves
1 teaspoon chopped thyme
Salt and pepper
1/2 cup toasted pecans
1/2 cup dried cranberries
1. Preheat oven to 400 degrees.
2. Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary, thyme, salt and pepper.
3. Bake for 20 to 25 minutes, until the vegetables are tender, shaking the pan halfway through.
4. Toss roasted vegetables with pecans and cranberries before serving.