PREP TIME: 10 MINS | TOTAL TIME: 35 MINS | YIELDS: 4 servings
This is a pretty simple, no-fussy roasted vegetable with a merry medley of colours. The combination of tartness, sweetness, and crunch is to die for! Feel free to add other vegetables you desire or substitute the others with your favourites.
This Holiday Roasted vegetable is a festive side dish that pairs perfectly with just about anything. You’ll want to make this all year round for a simple and flavor-packed side dish to pair with your favourite weeknight meals. The best part is, you can make this either in the oven or air fryer. There is no bad time for savoury veggies, so throw this together easily and quickly any time!
INGREDIENTS
2 tablespoons extra-virgin olive oil
2 large carrots, peeled and sliced into 1/20-inch pieces
3/4 pound Brussels sprouts, trimmed and halved
1 tablespoon balsamic vinegar
1 teaspoon chopped thyme leaves
1 teaspoon chopped rosemary leaves
1/2 cup dried cranberries
1/2 cup toasted pecans
Kosher salt
Freshly ground black pepper
How to make Holiday Roasted Vegetables
OVEN:
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: On a large baking sheet, scatter the vegetables, then toss with oil, balsamic vinegar, rosemary, and thyme. Sprinkle with salt and pepper.
Step 3: Place in the preheated oven and bake for about 20 to 25 minutes or until the veggies have softened, shaking the pan halfway through.
Step 4: Remove from the oven when done and toss the roasted veggies with pecans and cranberries before serving. Enjoy!
AIR FRYER:
Step 1: Place the vegetables in a large bowl. Toss them with oil, balsamic vinegar, and herbs, then sprinkle with salt and pepper.
Step 2: In an air fryer basket, transfer the vegetables. Cook for about 10 minutes at 400 degrees, shaking halfway through.
Step 3: When done, toss the roasted veggies with pecans and cranberries before serving. Enjoy!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 large carrots, peeled and sliced into 1/20-inch pieces
- 3/4 pound Brussels sprouts, trimmed and halved
- 1 tablespoon balsamic vinegar
- 1 teaspoon chopped thyme leaves
- 1 teaspoon chopped rosemary leaves
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans
- Kosher salt
- Freshly ground black pepper
Instructions
OVEN:
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: On a large baking sheet, scatter the vegetables, then toss with oil, balsamic vinegar, rosemary, and thyme. Sprinkle with salt and pepper.
Step 3: Place in the preheated oven and bake for about 20 to 25 minutes or until the veggies have softened, shaking the pan halfway through.
Step 4: Remove from the oven when done and toss the roasted veggies with pecans and cranberries before serving. Enjoy!
AIR FRYER:
Step 1: Place the vegetables in a large bowl. Toss them with oil, balsamic vinegar, and herbs, then sprinkle with salt and pepper.
Step 2: In an air fryer basket, transfer the vegetables. Cook for about 10 minutes at 400 degrees, shaking halfway through.
Step 3: When done, toss the roasted veggies with pecans and cranberries before serving. Enjoy!
