Want to save more room for turkey and dessert? Or for eating leftovers for days on end without the guilt and crazy calories? Healthier sides are your friend. If you’re cooking for special diets, this recipe will come clutch, too. Whether you’re gluten-intolerant or trying to stay in ketosis, this roasted veggie recipe is the perfect way to keep your health regime on track while still enjoying a Thanksgiving feast.
Amidst all of the Thanksgiving casserole recipes, we usually end up craving some simple, no-fuss roasted vegetables. This vegetable medley is just a step above and makes it worthy of a spot on your Thanksgiving plate. The dried cranberries add a tartness while the pecans add an extra crunch for quite possibly the most perfect side dish of all time! We use Brussels sprouts and carrots in our medley, but feel free to add extra vegetables or swap in some of your favorites.
Tip: Use your air fryer to make extra crispy vegetables and free up some oven space!
INGREDIENTS
3/4lb Brussels sprouts, trimmed and halved
2 large carrots, peeled and sliced into 1/2” 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
1/2 cup toasted pecans
1/2 cup dried cranberries
DIRECTIONS FOR THE OVEN
- 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.
- Before serving, toss roasted vegetables with pecans and cranberries.
FOR THE AIR FRYER
- In a large bowl, toss vegetables with oil, balsamic vinegar, and herbs. Season with salt and pepper.
- Place vegetables in basket of air fryer and cook at 400° for 10 minutes, shaking halfway through.
- Before serving, toss roasted vegetables with pecans and cranberries.
Activate Your Body 
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