Holiday Roasted Vegetables

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 35 minutes

Składniki

3/4 lb. Brussels sprouts, trimmed and halved

2 large carrots, peeled, sliced into 1/2” pieces

4 garlic cloves, smashed

2 tbsp. extra-virgin olive oil

2 tbsp. honey

1 tbsp. balsamic vinegar

1 tbsp. finely chopped rosemary

1 tbsp. finely chopped thyme

Kosher salt

Freshly ground black pepper

1/4 c. dried cranberries

1/4 c. toasted pecans

Wskazówki

Oven

Arrange a rack in center of oven; preheat to 400°. Scatter Brussels sprouts and carrots on a large baking sheet. Toss with garlic, oil, honey, vinegar, rosemary, and thyme; season with salt and pepper.

Bake, shaking sheet halfway through, until vegetables are tender, 20 to 25 minutes.

Toss vegetables with cranberries and pecans.

Air Fryer

In a large bowl, toss Brussels sprouts, carrots, garlic, oil, honey, vinegar, rosemary, and thyme; season with salt and pepper.

Place vegetables in the basket of an air fryer and cook at 400°, shaking basket halfway through, until vegetables are tender, about 10 minutes.

Toss vegetables with cranberries and pecans.

Wartości Odżywcze

• Kalorie: 227
• Tłuszcz Całkowity: 12 g
• Tłuszcz Nasycony: 1 g
• Tłuszcz Trans: 0 g
• Cholesterol: 0 mg
• Sód: 379 mg
• Węglowodany Całkowite: 25 g
• Błonnik Pokarmowy: 6 g
• Cukry Całkowite: 20 g
• Białko: 4 g