Instructions

Ingredients: 

• ½ container of Chef Hak’s organic roasted rainbow carrots, cut into bite-sized pieces 

• 2 cups of brussels sprouts, halved

• 1 tbsp olive oil

• ¼ cup pecan pieces 

• ½ tsp of salt

• Optional: 2 tbsp dried cranberries, to garnish

Instructions: 

1. Preheat the oven to 400. 

2. Transfer the chopped carrots, brussel sprouts, and pecan pieces to a large baking sheet. 

3. Drizzle with the maple dijon glaze, olive oil and salt. Mixing well so the veggies are well-coated

4. Transfer the veggies to the oven and roast for 25-30 minutes, until the brussel sprouts are tender. 

5. Remove from the oven and garnish with the cranberries. 

6. Serve and enjoy!