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Holiday Roasted Vegetables

October 8, 2017

 


TOTAL TIME: 0:30

COOK: 0:25

LEVEL: EASY

SERVES: 4 SERVINGS

 

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

  1. Preheat oven to 400 degrees F.

  2. 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.

  3. Before serving, toss roasted vegetables with pecan and cranberries.

     

     

     

     

     

     

     

     

     

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