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Holiday Roasted Vegetables

Posted at 12:54 PM, Nov 15, 2018
and last updated 2018-11-15 16:28:40-05


  • 3/4 lb. Brussels sprouts, trimmed and halved
  • 2 large carrots, peeled and sliced into 1/2” 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


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.