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Pecan Cranberry Cinnamon Veggies

These delicious oven-roasted Pecan Cranberry Cinnamon Balsamic Vinegar Veggies with Cinnamon Pear Vinegar and maple syrup are a must-have side dish for your Thanksgiving turkey!


Pecan Cranberry Cinnamon Veggies


  • 1 lb. Brussels sprouts trimmed and halved
  • 2 large carrots peeled and sliced into 1/2” pieces
  • 2 Tbsp Redstone Tuscan Herb Olive Oil
  • 2 Tbsp Redstone Cinnamon Pear Balsamic Vinegar
  • 1 Tbsp maple syrup
  • 1 tsp chopped rosemary leaves
  • 1 tsp chopped thyme leaves
  • 1/2 C pecans
  • 1/3 C unsweetened dried cranberries
  • Sea salt and freshly cracked pepper


  1. Preheat oven to 400F/200C. Line a baking sheet with parchment paper for easy cleaning.
  2. In a large bowl mix together Brussels sprouts, carrots, olive oil, balsamic vinegar, maple syrup, rosemary, and thyme until well combined.
  3. Scatter on the prepared baking sheet in a single layer. Season with sea salt and freshly cracked pepper to taste.
  4. Bake for 25 to 30 minutes, stirring once, or until veggies are cooked through and slightly caramelized. Stir in pecans during the last 10 minutes of baking time.
  5. Remove from the oven, stir in cranberries and serve immediately.


1 comment

  • This will be a new Holiday dish for years to come!!! There really IS a difference in oils and vinegars.

    Melanie Wysong

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