SON-Cookbook-2020
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ROASTED VEGETABLES WITH<br />
PECANS AND CRANBERRIES<br />
Submitted by: Sabrina Beroz.<br />
INGREDIENTS<br />
• 1 pound Brussel sprouts trimmed and halved<br />
• 2 large carrots peeled and sliced into ½ inch pieces<br />
• 1 Tbsp. extra-virgin olive oil<br />
• 1 Tbsp. balsamic vinegar<br />
• 1 Tbsp. maple syrup<br />
• 1 tsp. chopped rosemary leaves<br />
• 1 tsp. chopped thyme leaves<br />
• ½ c. pecans<br />
• ¹∕ ³ c. unsweetened dried cranberries<br />
• sea salt and freshly cracked pepper<br />
DIRECTIONS<br />
Preheat oven to 400 degrees. Line a baking dish with parchment paper for<br />
easy cleaning.<br />
In a large bowl mix together Brussel sprouts, carrots, extra-virgin olive oil,<br />
balsamic vinegar, maple syrup, rosemary and thyme until well combined.<br />
Scatter the mixture onto the prepared baking dish in a single layer. Season<br />
with salt and pepper to taste.<br />
Bake for 25-30 minutes stirring once, or until vegies are cooked through<br />
and slightly caramelized. Stir in pecans during the last 10 minutes of<br />
baking time.<br />
Remove from the oven, stir in the cranberries and serve immediately.<br />
brown on top and cheese is melted. Be careful not to overcook.<br />
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