Balsamic Roasted Vegetables – Fustini's Oils & Vinegars

Ingredients

• 3/4 pound Brussels sprouts, trimmed and halved
• 2-3 large Heirloom carrots, peeled and sliced into 1/2” pieces
• 3+ tablespoons Fustini's Tuscan Herb olive oil
• 2 tablespoons Fustini's 18 Year balsamic vinegar
• 1 teaspoon chopped rosemary leaves
• 1 teaspoon chopped thyme leaves
• Kosher salt and freshly ground black pepper
• 1/2 cup toasted pecans
• 1/2 cup dried cranberries or rasins