Holiday Roasted Vegetables
3/4 lb. Brussels sprouts, trimmed and halved
2 large carrots, peeled and sliced into 1/2” pieces
extra-virgin olive oil
1 tbsp. balsamic vinegar
1 tsp. chopped rosemary leaves
1 tsp. chopped thyme leaves
1/2 c. toasted pecans
1/2 c. dried cranberries
- Preheat oven to 400 degrees F.
- Scatter vegetables on a large sheet pan. Toss with enough olive oil to coat each piece, then toss with balsamic vinegar. Season with salt and pepper. Scatter herbs around the pan. Bake for 20-25 minutes, until the vegetable are tender, shaking the pan halfway through.
- Before serving, toss roasted vegetables with pecan and cranberries.