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)