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Our Food Writer Allison from Seek Satiation is here today with a delicious holiday side dish! Hope you enjoy, and if you give it a try, or have a request for a particular recipe, please comment below! And don’t forget, she also put together a great holiday gift guide for the foodie in your life.
Ahhhh, the holidays. The magic. The love. The food. The STRESS that comes with thinking of the right food to prepare!
Let’s be honest. Even those of us with an intense love for their kitchens will often scratch our heads while thinking of that one last dish to prepare.
I’ll make it reeeeeeally easy for ya.
I’m basing this recipe off of the one created by Not Enough Cinnamon, because it’s truly amazing. The combination of flavors is wild! Sweet, savory, tangy, salty, buttery! The pecans, honestly, are the real stars here. The best part? This is a one-pan meal! (Well…minus two little teeny tiny extra bowls. 🙊) It’s great for the holidays as a side dish, though, honestly, I ate some of the leftovers for lunch one day after I photographed this, and I was more than full until dinner!
Happy Holidays! Wishing y’all good eats and good times! Eat that extra slice of cake and don’t feel guilty for even a nanosecond about it. 😘
Roasted Vegetables with Maple Pecans & Cranberries
- 1 lb. Brussels sprouts, trimmed and halved
- 2 cups baby carrots, cut length-wise, then halved
- 2 tablespoons olive oil (use code PODCAST for a discount)
- 1/4 teaspoon brown mustard
- 1 teaspoon honey
- 1 teaspoon fresh minced rosemary
- 1/2 cup pecans, whole (or halved, if preferred)
- 1 tablespoon maple syrup, preferably Grade A!
- 1/3 cup sweetened dried cranberries
- Salt, to taste
1.) Preheat oven to 425ºF.
2.) In a large roasting pan, combine Brussels sprouts and carrots. In a small bowl, whisk together olive oil, mustard, honey, and rosemary. Drizzle over vegetables and toss until evenly coated; add a little more oil, if necessary! Place in oven and roast for 20 minutes.
3.) While vegetables are roasting, toss pecans with maple syrup. Stir into vegetables after they've roasted for 20 minutes (see Step #2!), and roast for an additional 10 - 15 minutes; keep an eye on the vegetables to make sure they don't overly brown!
4.) Remove vegetables from oven, add cranberries, and stir to combine. Add salt to taste and serve immediately. Leftovers store in fridge for up to three days in an air-tight container.