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
Preparation
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.Step 2Bake for 20 to 25 minutes, until the vegetable are tender, shaking the pan halfway through.Step 3Before serving, toss roasted vegetables with pecans and cranberries.
Step 1In a large bowl, toss vegetables with oil, balsamic vinegar, and herbs. Season with salt and pepper. Step 2Place vegetables in basket of air fryer and cook at 400° for 10 minutes, shaking halfway through. Step 3Before serving, toss roasted vegetables with pecans and cranberries.
The red and green hues of this dish make it a festive side for your holiday spread, but it can go on your table any time of year. Is there ever a bad time for delicious veggies? If you’re low on oven space, you can use your air fryer instead! The counter appliance is essentially a mini convection oven and results in extra-crispiness. We have directions for both methods in the recipe below. After you make this recipe, we’d love to hear how you liked it! Drop us a comment and rating down below! Editor’s Note: The introduction to this recipe was edited on December 6, 2021.
