I love bringing a colorful side dish to Thanksgiving, and these cranberry roasted sweet potatoes and Brussels sprouts always feel right at home on the table. They roast up tender with golden edges, then get a bright, sweet-tart finish from fresh cranberries and maple syrup.
Why You’ll Love This Dish
This dish balances the natural sweetness of roasted sweet potatoes with savory Brussels sprouts and tangy cranberries. It’s simple to prepare, easy to scale for a holiday gathering, and looks festive served straight from the pan. A handful of toasted pecans adds a satisfying crunch, too.
This Dish Ingredients & Substitutions
You’ll need a large sheet pan and about 15 minutes of prep time. The recipe serves 6 as a side dish.
- 2 medium sweet potatoes, about 1 1/2 pounds total, peeled if desired and cut into 3/4-inch cubes
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 3/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1 cup fresh cranberries
- 1/3 cup chopped pecans, optional
Frozen cranberries work, too. Add them straight from the freezer and allow a few extra minutes for roasting. You can swap pecans for walnuts, or leave out the nuts altogether.
Step-by-Step Instructions to Make This Dish
1. Heat the oven and prepare the pan
Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper for easier cleanup, or lightly oil the pan.
2. Season the vegetables
In a large bowl, whisk together the olive oil, maple syrup, balsamic vinegar, garlic, thyme, salt, and pepper. Add the sweet potatoes and Brussels sprouts, then toss until evenly coated.
3. Roast until golden
Spread the vegetables across the pan in a single layer, placing the Brussels sprouts cut-side down where possible. Roast for 20 minutes, then stir and scatter the cranberries over the pan.
4. Finish and serve
Roast for another 10 to 15 minutes, until the sweet potatoes are tender, the Brussels sprouts have browned edges, and the cranberries have softened. Sprinkle with pecans, if using, and serve warm.
Tips for Success
- Cut the sweet potatoes into similar-sized cubes so they cook evenly.
- Give the vegetables room on the pan. If they are crowded, use two pans to help them roast rather than steam.
- Add the cranberries partway through cooking so they soften without breaking down too much.
- For extra browned edges, preheat the sheet pan in the oven before adding the vegetables, then spread them carefully over the hot surface.
Variations of This Dish
For a little warmth, add 1/4 teaspoon ground cinnamon or a pinch of red pepper flakes to the dressing. Stir in crumbled feta just before serving for a salty, creamy contrast. You can also use chopped walnuts in place of pecans, or add a little orange zest for a fresh citrus note.
Serving Suggestions: What to Pair with This Dish
Serve this colorful side alongside roast turkey, baked chicken, or a hearty lentil loaf. It also pairs beautifully with mashed potatoes, wild rice, and a crisp green salad. For a holiday spread, transfer it to a warm serving platter and finish with extra thyme and a few fresh cranberries.
Storage & Reheating Instructions
Cool leftovers, then store them in an airtight container in the refrigerator for up to 4 days. Reheat on a sheet pan at 375°F (190°C) until warmed through, about 10 to 15 minutes. You can also use a microwave, though the vegetables will be softer. Freezing is possible, but the Brussels sprouts and sweet potatoes will lose some of their texture after thawing.
Memories Made Around the Table
I like recipes that let me enjoy the holiday without spending the whole day at the stove. This one is easy to prep while other dishes are cooking, and its bright colors make the table feel extra welcoming. I often set the pan down in the middle of the table and let everyone help themselves to their favorite bites.
FAQs
Can I prepare this dish ahead of time?
Yes. Trim and halve the Brussels sprouts, cube the sweet potatoes, and mix the dressing up to a day ahead. Store them separately in the refrigerator, then toss and roast shortly before serving.
Can I use dried cranberries instead of fresh?
Yes. Roast the vegetables without the dried cranberries, then stir in about 1/3 cup just before serving. They are sweeter and less tart than fresh cranberries, so you may want to reduce the maple syrup slightly.
How do I know when the vegetables are done?
The sweet potatoes should be fork-tender, and the Brussels sprouts should have browned edges. Cooking time can vary depending on how large you cut the vegetables and how crowded the pan is.
Can I make this without nuts?
Absolutely. The pecans are optional, and the dish is still delicious without them. For crunch, you can finish it with toasted pumpkin seeds instead.
Final Thoughts
With tender vegetables, tangy cranberries, and a simple maple-balsamic dressing, this Thanksgiving side is festive without being fussy. Make it for a holiday meal or any cozy dinner when you want something colorful and satisfying.
Cranberry Roasted Vegetables
Equipment
- 1 Large rimmed sheet pan
- 1 Large bowl
Ingredients
- 2 medium sweet potatoes about 1 1/2 pounds total, peeled if desired and cut into 3/4-inch cubes
- 1 pound Brussels sprouts trimmed and halved
- 3 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 1 tablespoon balsamic vinegar
- 2 cloves garlic minced
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 0.75 teaspoon fine salt
- 0.25 teaspoon black pepper
- 1 cup fresh cranberries frozen cranberries may be used straight from the freezer
- 0.333 cup chopped pecans optional
Instructions
- Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper for easier cleanup, or lightly oil the pan.
- In a large bowl, whisk together the olive oil, maple syrup, balsamic vinegar, garlic, thyme, salt, and pepper. Add the sweet potatoes and Brussels sprouts, then toss until evenly coated.
- Spread the vegetables across the pan in a single layer, placing the Brussels sprouts cut-side down where possible. Roast for 20 minutes, then stir and scatter the cranberries over the pan.
- Roast for another 10 to 15 minutes, until the sweet potatoes are tender, the Brussels sprouts have browned edges, and the cranberries have softened. Sprinkle with pecans, if using, and serve warm.