Getting into the colder months means stocking up on root vegetables (like potatoes, carrots and beets) and cruciferous vegetables (like broccoli, cauliflower, cabbage and Brussels sprouts). These types of veggies are both great for roasting and they are the perfect pairing with maple and balsamic. The crunchy, toasty pecans add a wonderful texture and flavor contrast while the sweet cranberries add a fun pop of sweetness and tartness.
- Preheat oven to 450.
- In a large bowl, combine Brussels sprouts, carrots and sweet potatoes.
3. In a small bowl, combine olive oil, balsamic vinegar, maple syrup, rosemary, thyme, salt and black pepper. Pour over the veggies and toss until the veggies are well coated.
4. Spread the veggies onto a large rimmed baking sheet and roast for 15 minutes. Remove from oven and stir. Top with pecans and roast for 5 minutes longer.
5. Once out of the oven, add cranberries and stir to combine. Transfer to a serving dish and enjoy!
Maple Balsamic Fall Veggies with Toasted Pecans
Serves 8
All you need:
1 pound Brussels sprouts, ends trimmed and halved
2 large carrots, peeled and sliced into half moons
2 sweet potatoes, peeled and large dice
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons pure maple syrup
1 teaspoon chopped rosemary leaves
1 teaspoon chopped thyme leaves
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste
1 cup pecan halves
1/3 cup dried cranberries
All you do:
- Preheat oven to 450.
- In a large bowl, combine Brussels sprouts, carrots and sweet potatoes.
- In a small bowl, combine olive oil, balsamic vinegar, maple syrup, rosemary, thyme, salt and black pepper. Pour over the veggies and toss until the veggies are well coated.
- Spread the veggies onto a large rimmed baking sheet and roast for 15 minutes. Remove from oven and stir. Top with pecans and roast for 5 minutes longer.
- Once out of the oven, add cranberries and stir to combine. Transfer to a serving dish and enjoy!