5F Health For Life

Holiday Roasted Vegetables

Ingredients:

• 1-pound Brussels sprouts, trimmed and halved
• 2 large carrots, peeled and sliced into ½” pieces
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon chopped rosemary leaves (or dried)
• 1 teaspoon chopped thyme leaves (or dried)
• Salt
• Fresh ground black pepper
• ¾ cup toasted pecans
• ¾ cup dried cranberries

Directions:

1. Preheat oven to 400 degrees. Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary and thyme. Season with salt and pepper to taste.
2. Bake for 20-25 minutes, until the vegetables are tender, shaking the pan halfway through.
3. Before serving toss roasted vegetables with pecans and cranberries.