Confession: I lived fifteen years of my life as a vegetarian, and I really don’t like vegetables all that much. I can, however, eat my own weight in cheese and pasta, so things worked out (though not all that healthily). In any case, I am not completely without sympathy when my 5-year-old complains about vegetables. I get it. However, when I do get excited about veggies is when they’re roasted. I believe the vegetable doesn’t exist that isn’t improved by roasting. Okay, okra, but it really should only be eaten fried. Something magical happens as vegetables roast and you end up with something crisp, a little sweet, and just heavenly.
Toss the sprouts, onions and pecans with your oil. I keep my pecans in the freezer, but if yours are room temperature, you may want to wait and add them in with the cherries.
A note about oil. . . I’ve been reading some recently about the best oils for roasting since seeing several articles about olive oil breaking down and becoming carcinogenic at high temperatures. I’m definitely no expert, but olive oil does have a low smoking point and is seen as a finishing oil in Italy, so it doesn’t make a lot of sense as an oil for roasting. I do a lot of cooking with coconut oil, but it also has a very low smoking point so doesn’t make a lot of sense either. Avocado, grapeseed and good old canola all have high smoking points, so I leave it to you to weigh any health/GMO concerns against cost. I’m using grapeseed oil.