A gorgeous blend of color and flavor, this roasted veggie side dish is sure to be a star at any dinner party!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Servings :2people
Cuisine :American
Course:Side Dish
Ingredients
8baby carrots, peeled and sliced
3/4poundsbrussel sprouts, trimmed and halved
3/4red onion, peeled and sliced
1tbspbalsamic vinegar
1tspchopped rosemary leaves
1tspchopped thyme leaves
1/2cuptoasted pecans
1/2cupdried 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