Balsamic Roasted Vegetables

Ingredients

• 3/4 lb. brussels sprouts, halved

• 2 large carrots, peeled and sliced 

• 2 tbsp olive oil

• 2 tbsp balsamic vinegar

• 1 tsp chopped rosemary leaves

• 1 tsp chopped thyme leaves

• Salt and pepper to taste

• 1/2 cup toasted pecans

• 1/2 cup dried cranberries

Instructions

1. Preheat oven to 400F. Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary, and thyme. Season with salt and pepper.

2. Bake for 20 to 25 minutes, until the vegetables are tender, shaking the pan halfway through.

3. Before serving, toss roasted vegetables with pecans and cranberries.