holiday-roasted-vegetables

Daily Food

Holiday Roasted Vegetables

The dried cranberries and balsamic vinegar add some sweetness and tartness while the pecans add an extra crunch to these holiday-worthy vegetables. We use Brussels sprouts and carrots, but feel free to add extra vegetables or swap in some of your favorites.

Ingredients

3/4 lb. Brussels sprouts, trimmed and halved
2 large carrots, peeled and sliced into 1/2” pieces
2 tbsp. extra-virgin olive oil
1 tbsp. balsamic vinegar
1 tsp. chopped rosemary leaves
1 tsp. chopped thyme leaves
Kosher salt
Freshly ground black pepper
1/2 c. toasted pecans
1/2 c. dried cranberries

Directions

  • FOR THE OVEN

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

  • FOR THE AIR FRYER

    1. Step 1In a large bowl, toss vegetables with oil, balsamic vinegar, and herbs. Season with salt and pepper. 
    2. Step 2Place vegetables in basket of air fryer and cook at 400° for 10 minutes, shaking halfway through. 
    3. Step 3Before serving, toss roasted vegetables with pecans and cranberries.