A gorgeous blend of color and flavor, this roasted veggie side dish is sure to be a star at Thanksgiving dinner.


  • 3/4 lb. Brussels sprouts, trimmed and halved
  • 8 baby carrots, peeled and sliced into 1/2” pieces
    extra-virgin olive oil
  • 3/4 lb. Red Onion, peeled and sliced into 1/4” 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

  What to do

  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.