Holiday roasted vegetables

Yield: 4 servings

• ¾ pound Brussels sprouts, trimmed and

halved

• 2 large carrots, peeled and sliced into

½-inch pieces

• 2 tablespoons olive oil

• 1 tablespoon balsamic vinegar

• 1 teaspoon chopped rosemary leaves

• 1 teaspoon chopped thyme leaves

• Kosher salt

• Freshly ground black pepper

• § cup toasted pecans

• § cup dried cranberries

Note: This can also be made in an air fryer. In a large bowl, toss vegetables with oil, balsamic vinegar and herbs. Season with salt and pepper. Place vegetables in basket of air fryer and cook at 400 degrees for 10 minutes, shaking halfway through. Before serving, toss roasted

vegetables with pecans and cranberries.

Directions:

1. Preheat oven to 400 degrees. 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 vegetable are tender, shaking the pan halfway through.

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

Per serving: 272 calories; 17 g fat; 2 g saturated fat; no cholesterol; 5 g protein; 31 g carbohydrate; 19 g sugar; 1 g fiber; 358 mg sodium; 64 mg calcium

—Recipe from delish.com