Holiday Roasted Vegetables
30 min
Ingredients
1 person
- 750g Brussel Sprouts
- 2pcs Large carrots, peeled and sliced into 1/2” pieces
- 30ml Castillo de Canena Harissa Extra Virgin Olive Oil 250ml
- 15ml Mengazzoli Selection Balsamic Vinegar 250ml
- 2g Chopped rosemary leaves
- 2g Chopped thyme leaves
- 100g Toasted pecans
- 100g Dried cranberries
- 5g Kosher salt
- 3g Freshly ground black pepper
Preparation
1.Preheat oven to 200C°. Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary, and thyme. Season with salt and pepper.
2.Bake for 20 to 25 minutes, until the vegetable are tender, shaking the pan halfway through.
3.Before serving, toss roasted vegetables with pecans and cranberries.