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Holiday Roasted Vegetables

Posted by Fernanda Catalan on
Holiday Roasted Vegetables

It's that time of the year when our relatives pour in and we gather around the dinner table in joy. It's also that time of the year that our pants start slowly becoming tighter and tighter. So here's a dish that's healthy and delicious. Veggies even the kiddos will love!


INGREDIENTS

  • 3/4 lb. Brussels sprouts, trimmed and halved
  • 2 large carrots, peeled and sliced into 1/2” pieces
  • 2 tbsp. O-Live extra-virgin olive oil
  • 1 tbsp. balsamic vinegar
  • 1 tsp. chopped rosemary leaves
  • 1 tsp. chopped thyme leaves
  • Salt & pepper
  • 1/2 c. toasted pecans
  • 1/2 c. dried cranberries
 

DIRECTIONS

FOR THE OVEN
  1. Preheat oven to 400°. Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary, and thyme. Season with salt and pepper.
  2. Bake for 20 to 25 minutes, until the vegetable are tender, shaking the pan halfway through.
  3. Before serving, toss roasted vegetables with pecans and cranberries.
FOR THE AIR FRYER
  1. In a large bowl, toss vegetables with oil, balsamic vinegar, and herbs. Season with salt and pepper. 
  2. Place vegetables in basket of air fryer and cook at 400° for 10 minutes, shaking halfway through. 
  3. Before serving, toss roasted vegetables with pecans and cranberries.

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