Description
A vibrant and festive medley of holiday roasted vegetables featuring Brussels sprouts and carrots, enhanced with aromatic herbs, toasted pecans, and dried cranberries. This dish offers a perfect balance of savory, sweet, and nutty flavors, ideal for holiday gatherings or any seasonal meal.
Ingredients
Scale
Vegetables
- 3/4 lb. Brussels sprouts, trimmed and halved
- 2 large carrots, peeled and sliced into 1/2” pieces
Seasoning & Dressing
- 2 tbsp. extra-virgin olive oil
- 1 tbsp. balsamic vinegar
- 1 tsp. chopped rosemary leaves
- 1 tsp. chopped thyme leaves
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Toppings
- 1/2 cup toasted pecans
- 1/2 cup dried cranberries
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables evenly and to bring out their natural sweetness.
- Prepare the vegetables: Trim and halve the Brussels sprouts, and peel and slice the carrots into 1/2-inch pieces for uniform cooking.
- Toss with seasoning: In a large mixing bowl, combine the Brussels sprouts and carrots with extra-virgin olive oil, balsamic vinegar, chopped rosemary, and thyme. Season with kosher salt and freshly ground black pepper to taste, ensuring all pieces are evenly coated.
- Roast the vegetables: Spread the vegetable mixture evenly on a baking sheet lined with parchment paper or a silicone baking mat. Roast in the preheated oven for about 25 to 30 minutes, stirring halfway through to promote even caramelization, until vegetables are tender and slightly crisp on the edges.
- Add toppings and serve: Once roasted, transfer the vegetables to a serving bowl. Sprinkle the toasted pecans and dried cranberries over the top for a delightful crunch and a burst of tartness. Serve warm as a delicious holiday side dish.
Notes
- This roasted vegetable medley beats a wilted green salad any day, especially during the holidays with its combination of tart cranberries, nutty pecans, and caramelized balsamic flavors.
- To toast pecans, simply heat them in a dry skillet over medium heat for 3-5 minutes until fragrant, shaking often to prevent burning.
- You can prepare the vegetables ahead of time and toss them with oil and herbs the night before to save prep time on the day of serving.
- For added sweetness, drizzle a little honey or maple syrup with the balsamic vinegar before roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 248
- Sugar: 15 g
- Sodium: 372 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
