Roasted Brussels Sprouts and French Beans
with Pecans and Dried Cranberries

Servings: 6
Time: 45 Minutes

 Ingredients:

  • 1 LB Alpine Fresh Brussels Sprouts

  • 1 LB Alpine Fresh French Beans

  • 4 Tablespoons Olive Oil

  • 2 teaspoon Salt

  • 1 teaspoon Black Pepper

  • 1/2 cup Pecans, chopped

  • 1/2 cup Dried Cranberries

Directions: 

  1. Preheat the oven to 425°F with two large baking sheets. 

  2. Wash the Brussels sprouts and French beans and dry well. Add the vegetables to a large bowl along with olive oil, salt, black pepper, pecans, and dried cranberries. Mix to combine.

  3. Add the vegetable mixture to the hot baking sheets and spread out in an even layer.

  4. Roast for 10 minutes then toss and roast for another 10 minutes or until slightly charred.