Pecan Cranberry Cinnamon Veggies

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 2 large carrots, peeled and sliced into 1/2-inch pieces
• 2 tablespoons Redstone Tuscan Herb Olive Oil
• 2 tablespoons Redstone Cinnamon Pear Balsamic Vinegar
• 1 tablespoon maple syrup
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 1/2 cup pecans
• 1/3 cup unsweetened dried cranberries
• Sea salt
• freshly cracked black pepper