Step 1

Preheat the oven 400ºF/200ºC. Line a large sheet tray or roasting pan with baking paper or foil for easy clean up.

Step 2

Mix dressing ingredients in a small jug. Set aside.

Step 3

Prepare the Brussels sprouts by trimming the stem ends and discarding any yellowed or blemished leaves. Wash the Brussels sprouts then dry and cut in half. If small, they can be left whole.

Step 4

Prepare the carrots by peeling and slicing into thin rounds not much more than ⅛ inch (3mm) thick.

Step 5

Place the prepared vegetables into a large bowl.

Step 6

Pour over half the dressing and combine well.

Step 7

Spread dressed vegetables onto the prepared baking sheet.

Step 8

Roast for 15 minutes.

Step 9

Spread the pine nuts onto a second baking sheet. Toast in the oven for 2-3 minutes until fragrant and lightly toasted. Remove and set aside.

Step 10

After the vegetables have been roasting for 15 minutes, drizzle with remaining dressing and add rosemary sprigs. Stir to combine.

Step 11

Roast for another 12-15 minutes until beginning to caramelize and vegetables are tender.

Step 12

Remove from the oven and stir through toasted pine nuts and dried cranberries.

Step 13

Serve warm with any extra pan juices.