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Best Roasted Vegetable Medley
Ingredients
  • ¾ lb. Brussels sprouts, trimmed and halved
  • 2 large carrots, peeled and sliced into ½” pieces
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. balsamic vinegar
  • 1 tsp. chopped rosemary leaves
  • 1 tsp. chopped thyme leaves
  • Kosher salt
  • Freshly ground black pepper
  • ½ c. toasted pecans
  • ½ c. dried cranberries
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