Description
Holiday Roasted Vegetables is a festive and flavorful side dish featuring tender Brussels sprouts and carrots roasted to caramelized perfection with rosemary and thyme, finished with a tangy balsamic glaze and topped with crunchy toasted pecans and sweet dried cranberries. This vibrant medley is perfect for enhancing any holiday meal.
Ingredients
Scale
Vegetables
- 3/4 lb. Brussels sprouts, trimmed and halved
- 2 large carrots, peeled and sliced into 1/2” pieces
Seasonings and Dressing
- 2 tbsp. extra-virgin olive oil
- 1 tbsp. balsamic vinegar
- 1 tsp. chopped rosemary leaves
- 1 tsp. chopped thyme leaves
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Toppings
- 1/2 c. toasted pecans
- 1/2 c. dried cranberries
Instructions
- Preheat and prepare vegetables: Preheat your oven to 400°F (205°C). In a large mixing bowl, combine the trimmed and halved Brussels sprouts with the peeled and sliced carrots.
- Season vegetables: Drizzle the vegetables with extra-virgin olive oil and balsamic vinegar. Sprinkle the chopped rosemary and thyme evenly over the vegetables. Season generously with kosher salt and freshly ground black pepper. Toss well to coat all pieces evenly.
- Roast vegetables: Spread the coated vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 25 to 30 minutes, stirring halfway through to ensure the vegetables brown evenly and become tender.
- Add toppings and serve: Remove the roasted vegetables from the oven and transfer to a serving dish. Sprinkle the toasted pecans and dried cranberries over the top. Serve warm or at room temperature as a festive holiday side dish.
Notes
- This roasted vegetable medley beats a wilted green salad any day, especially during the holidays.
- Tart cranberries, nutty pecans, and caramelized balsamic add layers of flavor and texture.
- For extra flavor, you can toast the pecans in a dry skillet over medium heat for 3-5 minutes before adding.
- Adjust seasoning according to taste, especially the salt and pepper balance.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 248
- Sugar: 15 g
- Sodium: 372 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
