Recipes Holiday Roasted Vegetables (Vegetarian, Side dish, Holidays)

Number of Servings

    3/4 lb. Brussels sprouts, trimmed and halved

    2 large carrots, peeled and sliced into chunks

    olive oil

    1 tbsp. balsamic vinegar

    1 tsp. chopped rosemary

    1/2 c. toasted pecans

    1/2 c. dried cranberries


Preheat oven to 400 degrees F.  Scatter vegetables on a large sheet pan. Toss with enough olive oil to coat each piece, then toss with balsamic vinegar. Season with salt and pepper. Scatter herbs around the pan. Bake for 20-25 minutes, until the vegetables are tender, shaking the pan halfway through.  Before serving, toss roasted vegetables with pecan and cranberries.

*Can add other vegetables like beets or zucchini

Nutrition Information

141 Calories; 9g Fat (54.7% calories from fat); 4g Protein; 14g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 32mg Sodium.