Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
December 18 2019
Holiday Sides - Holiday Roasted Vegetables
3/4 lb. Brussels sprouts, trimmed and halved
2 large carrots, peeled and sliced into 1/2” pieces
2 tbsp. extra-virgin olive oil
1 tbsp. balsamic vinegar
1 tsp. chopped rosemary leaves
1 tsp. chopped thyme leaves
Kosher salt
Freshly ground black pepper
1/2 c. toasted pecans
1/2 c. dried cranberries
For the oven
Preheat oven to 400°. Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary, and thyme. Season with salt and pepper.
Bake for 20 to 25 minutes, until the vegetable are tender, shaking the pan halfway through.
Before serving, toss roasted vegetables with pecans and cranberries.
For the Air Fryer
In a large bowl, toss vegetables with oil, balsamic vinegar, and herbs. Season with salt and pepper.
Place vegetables in basket of air fryer and cook at 400° for 10 minutes, shaking halfway through.
Before serving, toss roasted vegetables with pecans and cranberries.