2 large carrots, peeled and sliced into thick rounds
2 medium parsnips, peeled and sliced into rounds
1 large sweet potato, peeled and cubed into 1-inch pieces
3 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon dried thyme
1 teaspoon dried rosemary
0.5 teaspoon sea salt
0.25 teaspoon black pepper
0.25 cup dried cranberries
0.25 cup toasted pecans
Instructions
Preheat your oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and to make cleanup much easier after your holiday meal.
Wash and dry all your produce thoroughly. Trim the ends off the Brussels sprouts and cut them in half. Peel the carrots, parsnips, and sweet potato, then chop them into uniform pieces to ensure everything cooks at the same rate. Place all the chopped vegetables into a large mixing bowl.
Drizzle the olive oil and maple syrup over the vegetables in the bowl. Sprinkle with the dried thyme, rosemary, salt, and black pepper. Use your hands or a large spoon to toss everything together until every piece is evenly coated with the oil and seasonings.
Spread the vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can cause the vegetables to steam rather than roast. Place the tray in the center of the oven and roast for 30 to 35 minutes. Toss the vegetables halfway through the cooking time to ensure even browning on all sides.
Once the vegetables are tender and the edges are golden brown, remove the tray from the oven. While they are still hot, sprinkle the dried cranberries and toasted pecans over the top. The residual heat will soften the cranberries slightly and release the aroma of the nuts. Transfer to a serving platter and serve immediately.
