HEALTHY RECIPE Roasted Brussels Sprouts & Carrots
Patient Success Spotlight
INGREDIENTS • 3/4 lb. 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
I can now perform many tasks that had been painful and impossible..." "Margaret and I were able to make significant gains in both range of motion and strength in the last six weeks. The cortisone shot helped reduce pain and swelling and gave me a good start to recovery. I can now perform many tasks that had been painful and impossible in the previous six months. I think with the continued exercise, stretching, and strength training, I will make a full recovery in the next 3-6 months at most." – Chad
• 1/2 c. toasted pecans • 1/2 c. dried cranberries
INSTRUCTIONS Preheat oven to 400°F. 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 vegetables are tender, shaking the pan halfway through. Before serving, toss roasted vegetables with pecans and cranberries. In a large bowl, toss vegetables with oil, balsamic vinegar, and herbs. Season with salt and pepper.This dish is perfect for yourThanksgiving vegetable side dish. delish.com/cooking/recipe-ideas/recipes/a50228/holiday-roasted-vegetables-recipe
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