Holiday Roasted Vegetables
Author: Catherine's Plates
- 2 cups brussel sprouts trimmed and cut into half lengthwise
- 2 carrots (large) peeled and sliced into 1/2 inch pieces
- 6 baby red potatoes cut into bite size pieces
- extra virgin olive oil
- salt & pepper
- 1-2 TBS balsamic Vinegar
- 1-2 tsp dried rosemary
- 1-2 tsp dried thyme
- 1/2 cup pecans toasted
- 1/2 cup dried cranberries