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Brussels sprouts and carrots roasted with Redstone Cinnamon Pear Balsamic, Tuscan Herb Olive Oil, maple syrup and fresh herbs, finished with pecans and dried cranberries.
Pecan Cranberry Cinnamon Veggies
Redstone Olive Oil, LLC
4
15 minutes
30 minutes
263
American
Sides
Brussels sprouts and carrots roasted with Redstone Cinnamon Pear Balsamic, Tuscan Herb Olive Oil, maple syrup and fresh herbs, finished with pecans and dried cranberries.
Ingredients
1 pound Brussels sprouts, trimmed and halved
2 large carrots, peeled and sliced into 1/2-inch pieces
2 tablespoons Redstone Tuscan Herb Olive Oil
2 tablespoons Redstone Cinnamon Pear Balsamic Vinegar
1 tablespoon maple syrup
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1/2 cup pecans
1/3 cup unsweetened dried cranberries
Sea salt and freshly cracked black pepper
Directions
Preheat oven to 400°F and line a baking sheet with parchment paper.
Toss Brussels sprouts and carrots with olive oil, balsamic, maple syrup, rosemary and thyme.
Spread in a single layer and season with sea salt and pepper.
Roast 25 to 30 minutes, stirring once, adding the pecans for the last 10 minutes.
Stir in the dried cranberries and serve warm.
