Holiday Roasted Veggies

15 Nov Holiday Roasted Veggies

I’m obsessed with Brussels sprouts and roasted veggies in the fall, this is an easy-peasy dish and super delicious!!

This also makes a great dish to take along to wherever you are going on Thanksgiving!

Enjoy xo Jen

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 c. toasted pecans
• 1/2 c. dried cranberries

DIRECTIONS:

1. Preheat oven to 400°. Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary, and thyme. Season with salt and pepper.
2. Bake for 20 to 25 minutes, until the vegetable are tender, shaking the pan halfway through.
3. Before serving, toss roasted vegetables with pecans and cranberries.