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Preheat oven to 400°. Combine Brussels sprouts and carrots in a medium bowl. Toss with oil, balsamic vinegar, rosemary, and thyme. Season with salt and pepper. Spread out on a baking sheet. Bake for 20 to 25 minutes, until the vegetables are tender, shaking the pan halfway through. Before serving, toss roasted vegetables with pecans and cranberries.
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