December Recipe of the Month

 A Perfect Side Dish for your Holiday Dinner!

Holiday Roasted Vegetables with Pecans (6 servings)

1 lb. Brussels sprouts, trimmed and halved
2 large carrots, peeled and sliced into ½” pieces
1 large sweet potato, peeled and sliced into ½” pieces
2 T. OLIVE MILL HERBES DE PROVENCE OIL
3 T. OLIVE MILL MAPLE BALSAMIC
            1 t. chopped thyme leaves
1 t. chopped rosemary leaves
½ cup pecans
1/3 cup unsweetened dried cranberries

Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper for easy cleaning.  In a large bowl mix t5ogether Brussels sprouts, carrots, sweet potatoes, olive oil, balsamic vinegar, 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 25-30 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.