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Ingredients

  • 1 lb Brussels sprouts, trimmed and halved
  • 3 large carrots, peeled and sliced
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp chopped rosemary leaves
  • 1 tsp thyme leaves
  • sea salt
  • freshly ground black pepper
  • ½ C toasted nuts (pecans, almonds, and/or walnuts)
  • ½ C dried cranberries

Instructions

  • Preheat oven to 400°. Slice vegetables and arrange on a large baking sheet lined with parchment paper. Toss with oil, balsamic vinegar, rosemary, and thyme and season with salt and pepper to taste .
  • Bake for 20 to 25 minutes, until the vegetables are tender and golden brown.
  • Before serving, toss roasted vegetables with nuts, cranberries, and more rosemary.