This cranberry roasted sweet potatoes and Brussels sprouts recipe brings color, crisp edges, and tart-sweet flavor to the Thanksgiving table. It is easy to prepare, full of cozy seasonal ingredients, and lovely served warm alongside your holiday favorites.
Why You’ll Love This Side Dish
Sweet potatoes turn tender and golden in the oven, while Brussels sprouts develop deliciously crisp edges. Fresh cranberries add a bright pop of tart flavor, and a touch of maple syrup brings everything together. Best of all, the vegetables roast on a sheet pan, so the preparation is simple and cleanup is easy.
This Side Dish Ingredients & Substitutions
- 1 1/2 pounds sweet potatoes, peeled if desired and cut into 3/4-inch cubes
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup fresh cranberries
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme
- 3/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1/3 cup chopped pecans, optional
- 2 tablespoons chopped parsley, optional, for serving
You can use dried cranberries instead of fresh, but add them after roasting so they stay pleasantly chewy. Walnuts make a good substitute for pecans, and rosemary works well in place of thyme.
Step-by-Step Instructions to Make This Side Dish
1. Heat the oven and prepare the pans
Heat the oven to 425°F. Line two large rimmed baking sheets with parchment paper, or lightly oil them. Using two pans helps the vegetables roast instead of steam.
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 nearly tender
Spread the vegetables in a single layer across the prepared pans, placing the Brussels sprouts cut-side down when possible. Roast for 20 minutes, then stir and rotate the pans.
4. Add the cranberries and finish roasting
Scatter the fresh cranberries over the pans. Roast for another 10 to 15 minutes, until the vegetables are tender with browned edges and some cranberries have softened. If using pecans, sprinkle them over the pans for the final 5 minutes of roasting.
5. Garnish and serve
Transfer everything to a serving dish and finish with parsley, if you like. Taste and add a little more salt or pepper before serving warm.
Tips for Success
- Cut the vegetables into similar-sized pieces so they cook evenly.
- Give the vegetables plenty of space on the pans. Crowding can keep them from browning.
- For crisp Brussels sprouts, place the cut sides against the hot pan.
- Check the vegetables near the end of roasting, since oven temperatures and vegetable sizes can vary.
- If using frozen cranberries, add them straight from the freezer and allow a few extra minutes in the oven.
Variations of This Side Dish
Make it extra savory with a pinch of smoked paprika or a little extra garlic. For a sweeter finish, drizzle on another teaspoon of maple syrup just before serving. You can also add sliced red onion to the pan, or swap the pecans for pumpkin seeds for a different crunch.
Serving Suggestions: What to Pair with This Side Dish
This colorful side is right at home next to roasted turkey, baked chicken, or a hearty lentil loaf. For a Thanksgiving spread, serve it with mashed potatoes, green beans, and warm rolls. It also makes a lovely addition to a grain bowl with farro or quinoa for an easy lunch.
Storage & Reheating Instructions
Let leftovers cool, then store them in an airtight container in the refrigerator for up to 4 days. Reheat on a sheet pan at 375°F for about 10 minutes, or warm in a skillet over medium heat until hot. The microwave works too, though the vegetables will be softer. Add fresh parsley after reheating if you are using it.
Memories Made Around the Table
I love bringing a dish like this to the Thanksgiving table because it adds such a cheerful mix of color and texture. The tart cranberries, sweet roasted potatoes, and crisp sprouts make every serving feel a little special, and I enjoy seeing people reach for seconds while the rest of the meal is still being passed around.
FAQs
Can I make this side dish ahead of time?
Yes. You can trim and cut the vegetables a day ahead and refrigerate them in separate airtight containers. For the best browned edges, roast them shortly before serving.
Can I use dried cranberries?
Yes. Add dried cranberries after roasting, or stir them in during the last couple of minutes so they warm without becoming too soft.
How do I know when the vegetables are done?
The sweet potatoes should be easy to pierce with a fork, and the Brussels sprouts should be tender inside with browned, crisp edges.
Can I roast everything on one pan?
You can, as long as your pan is large enough to hold the vegetables in a single layer with some space between pieces. If the pan is crowded, use two pans for better browning.
Final Thoughts
This cranberry roasted sweet potatoes and Brussels sprouts dish is an easy, colorful way to bring seasonal flavor to a Thanksgiving meal. With tender vegetables, tart cranberries, and a hint of maple, it is simple enough for a weeknight and festive enough for sharing.
Cranberry Roasted Vegetables
Equipment
- 2 Rimmed baking sheets Line with parchment paper or lightly oil
- 1 Large bowl
- 1 Whisk
Ingredients
- 1.5 pounds sweet potatoes peeled if desired and cut into 3/4-inch cubes
- 1 pound Brussels sprouts trimmed and halved
- 1 cup fresh cranberries
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 2 cloves garlic minced
- 1 teaspoon fresh thyme chopped; or use 1/2 teaspoon dried thyme
- 0.75 teaspoon fine salt
- 0.25 teaspoon black pepper
- 0.3333 cup pecans chopped; optional
- 2 tablespoons parsley chopped; optional, for serving
Instructions
- Heat the oven to 425°F. Line two large rimmed baking sheets with parchment paper, or lightly oil them. Using two pans helps the vegetables roast instead of steam.
- 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 in a single layer across the prepared pans, placing the Brussels sprouts cut-side down when possible. Roast for 20 minutes, then stir and rotate the pans.
- Scatter the fresh cranberries over the pans. Roast for another 10 to 15 minutes, until the vegetables are tender with browned edges and some cranberries have softened. If using pecans, sprinkle them over the pans for the final 5 minutes of roasting.
- Transfer everything to a serving dish and finish with parsley, if you like. Taste and add a little more salt or pepper before serving warm.