Holiday Roasted Vegetables
With all the Thanksgiving casseroles on the table, sometimes we crave a simple, no-fuss side of roasted vegetables. This vibrant medley is sure to earn its place on your Thanksgiving plate. The dried cranberries and balsamic vinegar bring a perfect balance of sweetness and tang, while the pecans provide a satisfying crunch. While Brussels sprouts and carrots are featured here, feel free to add more vegetables or swap in your personal favorites.
Ingredients
- 3/4 lb. Brussels sprouts, trimmed and halved
- 2 large carrots, peeled and sliced into 1/2” pieces
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. balsamic vinegar
- 1 tsp. chopped rosemary leaves
- 1 tsp. chopped thyme leaves
- Kosher salt
- Freshly ground black pepper
- 1/2 cup toasted pecans
- 1/2 cup dried cranberries
Instructions
For the oven
- Preheat oven to 400°. Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary, and thyme. Season with salt and pepper.
- Bake for 20 to 25 minutes, until the vegetable is tender, shaking the pan halfway through.
- Before serving, toss roasted vegetables with pecans and cranberries.
For the 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° for 10 minutes, shaking halfway through.
- Before serving, toss roasted vegetables with pecans and cranberries.
Nutrition
Calories: 248kcalCarbohydrates: 20gProtein: 4gFat: 16gSaturated Fat: 2gSodium: 372mgPotassium: 516mgFiber: 6gSugar: 15gCalcium: 63mgIron: 2mg
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