• 4 cups Brussels sprouts, ends trimmed and halved
  • 3 cups sweet potato, peeled/chopped
  • 1 cup red onion, coarsely chopped
  • ½ cup fresh cranberries
  • 3 tbsp olive oil
  • 2 tbsp unsweetened apple cider
  • 1 tbsp raw apple cider vinegar
  • ¼ tsp cinnamon
  • ⅛ tsp cracked black pepper
  • ⅓ cup raw pecan halves
  • 2 tsp fresh thyme leaves
  1. Preheat the oven to 400ºF. Combine the Brussels sprouts, sweet potato, red onion and cranberries in a large mixing bowl.
  2. To make the vinaigrette, add the olive oil, apple cider, apple cider vinegar, cinnamon and black pepper to a small jar. Secure the lid and shake well to mix. Pour half of the mixture over the vegetables and mix well. Reserve the remaining vinaigrette.
  3. Pour the vegetables on a large baking sheet and spread evenly. Bake for 20 minutes, stirring halfway.
  4. Carefully remove the pan from the oven and add the pecans, thyme and remaining vinaigrette. Stir and return to oven for 8-10 minutes longer. Serve hot.