These oil-free holiday roasted vegetables are an easy and festive side dish. Brussels sprouts, bacon, cranberries, and pecans are drizzled in maple syrup then oven-roasted until golden. It couldn't be an easier dish to make, and it's ready in just an hour!
Ingredients
1lbbrussels sprouts, trimmed and halved
2largecarrots, sliced into ½ inch pieces
1tablespoonmaple syrup
1teaspoonEACH: minced fresh thyme and rosemary
½ teaspoonEACH: salt and pepper
4stripsbacon, sliced 1" thick
½ cupcranberries, fresh or frozen
¼ cuppecans
4clovesgarlic, sliced
1mediumred onion, quartered
Instructions
Preheat your oven to 425 degrees Fahrenheit. Add the brussels and carrots to a large baking sheet lined with parchment paper.
1 lb brussels sprouts, 2 large carrots
Add the maple syrup, thyme, rosemary, salt, and pepper and toss well. Spread the vegetables out in an even layer then sprinkle the raw bacon over the top.
1 tablespoon maple syrup, 1 teaspoon EACH: minced fresh thyme and rosemary, ½ teaspoon EACH: salt and pepper, 4 strips bacon
Roast the vegetables for 20 minutes. Remove the pan from the oven and add the cranberries, pecans, garlic, and red onion. Mix everything together and then return the pan to the oven for another 20 minutes, until the veggies are golden and the bacon is crispy.
½ cup cranberries, 4 cloves garlic, 1 medium red onion, ¼ cup pecans