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Easy Holiday Roasted Vegetables with Pecans and Cranberries

Marie
  • 35 minutes
  • Serves 4

INGREDIENTS

1 lb

Brussels sprouts

1/3 cup

Cranberries, unsweetened dried

1 tsp

Rosemary, leaves

1 tsp

Thyme, leaves

1 tbsp

Balsamic vinegar

1 tbsp

Maple syrup

1

Sea salt and freshly cracked pepper

1 tbsp

Olive oil, extra-virgin

1/2 cup

Pecans

2

Large carrots (peeled and sliced into 1/2” pieces)