Holiday Roasted Vegetables
YIELDS: 4 SERVINGS COOK TIME: 25 MINS
INGREDIENTS
3/4 lb. Brussels sprouts, trimmed and halved
2 large carrots, peeled and sliced into 1/2” pieces
2 tbsp. extra-virgin olive oil
1 tbsp. balsamic vinegar
1 tsp. chopped rosemary leaves
1 tsp. chopped thyme leaves
Kosher salt
Freshly ground black pepper
1/2 cup toasted pecans
1/2 cup dried cranberries
DIRECTIONS
- Preheat oven to 400°. Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary, and thyme. Season with salt and pepper.
- Bake for 20 to 25 minutes, until the vegetables are tender, shaking the pan halfway through.
- Before serving, toss roasted vegetables with pecans and cranberries.
Original recipe here.
