Roasted Vegetables

A gorgeous blend of color and flavor, this roasted veggie side dish is sure to be a star at any dinner party!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings :2 people
Cuisine :American
Course:Side Dish

Ingredients

  • 8 baby carrots, peeled and sliced
  • 3/4 pounds brussel sprouts, trimmed and halved
  • 3/4 red onion, peeled and sliced
  • 1 tbsp balsamic vinegar
  • 1 tsp chopped rosemary leaves
  • 1 tsp chopped thyme leaves
  • 1/2 cup toasted pecans
  • 1/2 cup dried cranberries

Instructions

  • Preheat over to 400°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
  • Enjoy!
Calories:230