Preheat oven to 400F/200C. Line a baking sheet with parchment paper for easy cleaning.
In a large bowl mix together Brussels sprouts, carrots, olive oil, balsamic vinegar, maple syrup, rosemary, and thyme until well combined.
Scatter on the prepared baking sheet in a single layer. Season with sea salt and freshly cracked pepper to taste.
Bake for 25 to 30 minutes, stirring once, or until veggies are cooked through and slightly caramelized. Stir in pecans during the last 10 minutes of baking time.
Remove from the oven, stir in cranberries and serve immediately.
Nutrition Facts
Easy Holiday Roasted Vegetables with Pecans and Cranberries
Amount Per Serving (1 g)
Calories 227Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g6%
Sodium 51mg2%
Potassium 600mg17%
Carbohydrates 27g9%
Fiber 7g29%
Sugar 14g16%
Protein 5g10%
Vitamin A 5950IU119%
Vitamin C 98.5mg119%
Calcium 76mg8%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.