Ingredients:
- 1/2 pound carrots, sliced
- 1/2 pound brussels sprouts, halved
- 1/2 pound zucchini, sliced
- 1 tablespoon maple syrup
- 5 strips of uncooked bacon, diced
- 1/2 cup fresh cranberries
- 1/2 cup chopped pecans
- 1 teaspoon fresh thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Directions
- Preheat oven to 425 degrees.
- Place carrots, brussels sprouts, and zucchini on a parchment-lined baking sheet. Drizzle vegetables with maple syrup and toss until evenly coated.
- Add diced bacon, cranberries, and chopped pecans over the vegetables, making sure everything is evenly distributed throughout the baking sheet.
- Season with fresh thyme, rosemary, salt, and pepper.
- Roast for 30 minutes or until vegetables are fork tender. Enjoy!