Amidst all of the Thanksgiving casseroles we usually end up craving some simple, no-fuss roasted vegetables. And this colorful medley is definitely worthy of a spot on your Thanksgiving plate.
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
Description
- Step 1Preheat oven to 400°. Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary, and thyme. Season with salt and pepper.
- Step 2Bake for 20 to 25 minutes, until the vegetable are tender, shaking the pan halfway through.
- Step 3Before serving, toss roasted vegetables with pecans and cranberries.
