Holiday Roasted Vegetables
Category: Dinner
Prep time : 5 min
Cook time : 25 min
Total time : 30 min
Makes: 4 Servings
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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
Preheat oven to 400 F. 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 vegetable are tender, shaking the pan halfway through.
Before serving, toss roasted vegetables with pecans and cranberries.
Bake for 20 to 25 minutes, until the vegetable are tender, shaking the pan halfway through.
Before serving, toss roasted vegetables with pecans and cranberries.
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Submitted by Jessica on 2020-12-30