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Colorful Roasted Veggies
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Sophia Jensen
By Sophia Jensen

Colorful Roasted Veggies

1 step
Updated at: Wed, 16 Aug 2023 20:36:10 GMT

Nutrition balance score

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Ingredients

4 servings

3/4 pound of Brussels sprouts, trimmed and halved 2 large carrots, peeled and sliced 2 tablespoons of olive oil 1 tablespoon of balsamic vinegar 1 teaspoon of chopped rosemary leaves 1 teaspoon of chopped thyme leaves Salt and pepper to taste 1/2 cup of toasted pecans 1/2 cup of dried cranberries
0.75 poundBrussels sprouts
and
3/4 pound of Brussels sprouts, trimmed and halved 2 large carrots, peeled and sliced 2 tablespoons of olive oil 1 tablespoon of balsamic vinegar 1 teaspoon of chopped rosemary leaves 1 teaspoon of chopped thyme leaves Salt and pepper to taste 1/2 cup of toasted pecans 1/2 cup of dried cranberries
2carrots
trimmed halved, large
3/4 pound of Brussels sprouts, trimmed and halved 2 large carrots, peeled and sliced 2 tablespoons of olive oil 1 tablespoon of balsamic vinegar 1 teaspoon of chopped rosemary leaves 1 teaspoon of chopped thyme leaves Salt and pepper to taste 1/2 cup of toasted pecans 1/2 cup of dried cranberries
2 tablespoonsolive oil
3/4 pound of Brussels sprouts, trimmed and halved 2 large carrots, peeled and sliced 2 tablespoons of olive oil 1 tablespoon of balsamic vinegar 1 teaspoon of chopped rosemary leaves 1 teaspoon of chopped thyme leaves Salt and pepper to taste 1/2 cup of toasted pecans 1/2 cup of dried cranberries
1 tablespoonbalsamic vinegar
3/4 pound of Brussels sprouts, trimmed and halved 2 large carrots, peeled and sliced 2 tablespoons of olive oil 1 tablespoon of balsamic vinegar 1 teaspoon of chopped rosemary leaves 1 teaspoon of chopped thyme leaves Salt and pepper to taste 1/2 cup of toasted pecans 1/2 cup of dried cranberries
1 teaspoonrosemary leaves
3/4 pound of Brussels sprouts, trimmed and halved 2 large carrots, peeled and sliced 2 tablespoons of olive oil 1 tablespoon of balsamic vinegar 1 teaspoon of chopped rosemary leaves 1 teaspoon of chopped thyme leaves Salt and pepper to taste 1/2 cup of toasted pecans 1/2 cup of dried cranberries
pepper
3/4 pound of Brussels sprouts, trimmed and halved 2 large carrots, peeled and sliced 2 tablespoons of olive oil 1 tablespoon of balsamic vinegar 1 teaspoon of chopped rosemary leaves 1 teaspoon of chopped thyme leaves Salt and pepper to taste 1/2 cup of toasted pecans 1/2 cup of dried cranberries
½ cuptoasted pecans
3/4 pound of Brussels sprouts, trimmed and halved 2 large carrots, peeled and sliced 2 tablespoons of olive oil 1 tablespoon of balsamic vinegar 1 teaspoon of chopped rosemary leaves 1 teaspoon of chopped thyme leaves Salt and pepper to taste 1/2 cup of toasted pecans 1/2 cup of dried cranberries
½ cupdried cranberries

Instructions

Step 1
Preheat your oven to 400° Fahrenheit. Place the vegetables on a large baking sheet and toss them in oil, balsamic vinegar, rosemary, and thyme. Season the mixture with salt and pepper. Bake it for 20-25 minutes until the vegetables get tender (shake the pan halfway through). Toss the vegetables with pecans and cranberries.

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