Serves: 8

Directions:

1. Preheat oven to 400 degrees.
2. Toss the Brussels sprouts with 1 Tablespoon of olive oil, ½ teaspoon sea salt, ½ Tablespoon of Rosemary and ¼ teaspoon of black pepper.
3. Spread them evenly on a baking sheet and cook for 20 minutes, tossing them over half way through.
4. Next, toss together the remaining vegetables with 2 Tablespoons of olive oil, ½ teaspoon sea salt, thyme and balsamic vinegar and lay evenly on 2 baking sheets.
5. Cook vegetables for 20 minutes, flip (the best you can) and cook for another 10 minutes.
6. Add in cranberries to veggies and cook for an additional 8 minutes then remove from oven.
7. Whisk together the warm water and molasses then combine all the veggies and toss with the molasses mixture.
8. Serve warm.