Easy Holiday Roasted Vegetables with Pecans and Cranberries

Step 1

Preheat oven to 400F/200C. Line a baking sheet with parchment paper for easy cleaning.

Step 2

In a large bowl mix together Brussels sprouts, carrots, olive oil, balsamic vinegar, maple syrup, rosemary, and thyme until well combined.

Step 3

Scatter on the prepared baking sheet in a single layer. Season with sea salt and freshly cracked pepper to taste.

Step 4

Bake for 25 to 30 minutes, stirring once, or until veggies are cooked through and slightly caramelized. Stir in pecans during the last 10 minutes of baking time.

Step 5

Remove from the oven, stir in cranberries and serve immediately.