Ingredients:

• ¾ lb. Brussels sprouts, trimmed and halved
• 2 large carrots, peeled and sliced into 1/2” pieces
• 2 tbsp. extra-virgin olive oil
• ½ tbsp. balsamic vinegar
• ½ tbsp Wildfire Whiskey Hot Sauce
• 1 tsp. chopped rosemary leaves
• 1 tsp. chopped thyme leaves
• Kosher salt
• Freshly ground black pepper
• ½ cup toasted pecans
• ½ cup. dried cranberries

Directions:
1. Preheat oven to 400°. Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary, and thyme. Season with salt and pepper.
2. Bake for 20 to 25 minutes, until the vegetable are tender, shaking the pan halfway through.
3. Before serving, toss roasted vegetables with pecans and cranberries.