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Irresistible Holiday Roasted Vegetables

Irresistible Holiday Roasted Vegetables That Steal the Show

Discover these irresistible holiday roasted vegetables, a delightful side dish that combines vibrant flavors, perfect for your seasonal gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 pound Brussels Sprouts pick vibrant, tightly-packed sprouts
  • 2 cups Carrots sliced, firm and smooth
  • 3 cloves Garlic smashed, fresh
For the Flavoring
  • 3 tablespoons Extra-Virgin Olive Oil high-quality
  • 2 tablespoons Honey or maple syrup for vegan option
  • 2 tablespoons Balsamic Vinegar increase for bolder flavor
For the Herbs and Seasoning
  • 2 tablespoons Fresh Rosemary
  • 2 tablespoons Fresh Thyme
  • 1 teaspoon Salt kosher or sea salt
  • 1/2 teaspoon Black Pepper freshly ground
For the Sweet-Tart Touch
  • 1 cup Dried Cranberries or raisins/dried cherries
  • 1/2 cup Toasted Pecans or sunflower seeds for nut-free

Equipment

  • oven
  • Mixing Bowl
  • Baking Sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, add Brussels sprouts, sliced carrots, and smashed garlic. Drizzle with extra-virgin olive oil, honey, and balsamic vinegar. Sprinkle with fresh rosemary, thyme, salt, and black pepper. Toss until evenly coated.
  3. Line a large baking sheet with parchment paper. Spread the vegetable mixture in a single layer across the sheet.
  4. Roast the vegetables for about 25 minutes, or air-fry for 15 to 20 minutes, shaking halfway through.
  5. Stir in the dried cranberries and toasted pecans immediately after removing from the oven. Allow to rest for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 190kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 200mgPotassium: 450mgFiber: 5gSugar: 8gVitamin A: 6500IUVitamin C: 70mgCalcium: 80mgIron: 1mg

Notes

Ensure vegetables are cut uniformly for even cooking. Avoid overcrowding the baking sheet for the best results.

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