This roasted vegetable recipe is a perfect traditional Christmas dish, these different veggies are reheated in the oven to 400° and toss them with cranberries, etc.
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 c. toasted pecans
- 1/2 c. dried cranberries
Instructions
FOR THE OVEN
Steps:
- Preheat the 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
Steps:
- In a large bowl, toss vegetables with oil, balsamic vinegar, and herbs. Season with salt and pepper.
- Place vegetables in the basket of the air fryer and cook at 400° for 10 minutes, shaking halfway through.
- Before serving, toss roasted vegetables with pecans and cranberries.
