3 large carrots, peeled and sliced into half-inch rounds
2 large parsnips, peeled and chopped into bite-sized pieces
1 large red onion, cut into thick wedges
1 cup fresh cranberries
3 tablespoons extra virgin olive oil
1 tablespoon maple syrup
1 teaspoon dried thyme
1 teaspoon dried rosemary
0.5 teaspoon garlic powder
Salt and freshly ground black pepper to taste
0.25 cup chopped pecans for garnish
Instructions
Start by preheating your oven to 400 degrees Fahrenheit. While the oven is warming up, wash and prep all your vegetables. Ensure the Brussels sprouts, carrots, and parsnips are cut into similar sizes so they cook evenly at the same rate.
Place the Brussels sprouts, carrots, parsnips, and red onion wedges onto a large rimmed baking sheet. Drizzle the olive oil and maple syrup over the top, then sprinkle with the thyme, rosemary, garlic powder, salt, and pepper. Use your hands or a large spoon to toss everything together until every piece is well coated in the oil and seasonings.
Spread the vegetables out in a single layer, ensuring they are not too crowded on the pan. Slide the tray into the oven and roast for about 20 to 25 minutes. At the halfway mark, use a spatula to gently flip the vegetables so they brown evenly on all sides.
Remove the tray from the oven and scatter the fresh cranberries over the vegetables. Return the pan to the oven for another 10 to 15 minutes, or until the vegetables are tender and charred at the edges and the cranberries have softened and just begun to burst. Garnish with chopped pecans before serving.
