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Holiday Roasted Vegetables

Lauren Miyashiro
  • 30 minutes
  • Serves 4

INGREDIENTS

3/4 lb

Brussels sprouts

2

Carrots, large

1/2 cup

Cranberries, dried

1 tsp

Rosemary, leaves

1 tsp

Thyme, leaves

1 tbsp

Balsamic vinegar

1

Olive oil, extra-virgin

1/2 cup

Pecans, toasted