HOLIDAY ROASTED VEGETABLES

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How to make Holiday Roasted Vegetables

Provided by @MakeItYours

Number Of Ingredients 8

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

Steps:

  • 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.

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