Holiday Roasted Vegetables

• Vegan
• Gluten free
• Paleo

• Produce

  • 3/4 lb Brussels sprouts
  • 2 Carrots, large
  • 1/2 cup Cranberries, dried
  • 1 tsp Rosemary, leaves
  • 1 tsp Thyme, leaves

• Condiments

  • 1 tbsp Balsamic vinegar

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Pecans, toasted

Found on delish.com

Description

Ingredients

• 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

Directions

• 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.