Roasted balsamic veggies with pecans and cranberries

Roasted Balsamic vegetables with pecans

Nov 21 2022


30 min

Serves 5

This will make a super delicious side dish for your Thanksgiving dinner... Or any other day for that matter! You can switch the veggies if you don't like the ones I am using here.


  • 2 cup sof brussels sprouts
  • 2 parsnips (or carrots)
  • 1 large sweet potato
  • 2 sprigs of freshl rosemary, chopped
  • 3-4 sprigs of fresh thyme, chopped
  • 2-3 tbsp of olive oil
  • 2 tsp of white balsamic vinegar
  • 2 tbsp of maple syrup
  • 1/4 cup of toasted pecans ( walnuts work great here as well)
  • 1/4 cup of dried cranberries


Preheat the oven at 400F. Clean, peel and chop the veggies. They should be all approximately the same size.

Transfer them to a baking sheet and toss with the olive oil, the vinegar and the maple syrup, as well as some salt and pepper. Sprinkle the fresh herbs on top.

Roast for 20-25 minutes, mixing halfway through.

When the veggies are cooked, add the pecans and cranberries and enjoy. I feel like some fresh goat cheese would be really nice here as well or some feta.

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