Holiday Roasted Vegetables

Makes 4 servings.

1 lb. Red Dog brussels sprouts, trimmed and halved
3 large Red Dog carrots, peeled and sliced into 1/2” pieces
2.5 Tbsp. extra-virgin olive oil
1 Tbsp. balsamic vinegar
1 tsp. chopped Red Dog rosemary leaves
1 tsp. chopped Red Dog thyme leaves
Kosher salt
Freshly ground black pepper
1/2 c. toasted pecans
1/2 c. dried cranberries

Preheat oven to 400°. Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary, and thyme. Season with salt and pepper. Bake for 20 to 25 minutes, until the vegetable are tender, shaking the pan halfway through.