These cranberry roasted sweet potatoes and Brussels sprouts are colorful, cozy, and just right for a Thanksgiving table. I love how the tender roasted vegetables, tart cranberries, and touch of maple bring a festive feel to a simple side dish.
Why You’ll Love This Side Dish
This side is easy to prepare with a handful of everyday ingredients, and the oven does most of the work. Sweet potatoes turn soft and caramelized while Brussels sprouts develop golden edges, with cranberries adding bright pops of tart flavor. It is a lovely make-ahead option for a holiday meal, too.
This Side Dish Ingredients & Substitutions
- 1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch cubes
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup fresh cranberries
- 1 small red onion, cut into wedges
- 3 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup chopped pecans, optional
Use frozen cranberries straight from the freezer if fresh ones are not available. You can swap pecans for chopped walnuts, or leave the nuts out. For a little extra sweetness, add another teaspoon of maple syrup before serving.
Step-by-Step Instructions to Make This Side Dish
1. Heat the oven and prepare the pan
Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup. If your pan is small, use two pans so the vegetables have room to roast rather than steam.
2. Season the vegetables
Add the sweet potatoes, Brussels sprouts, and red onion to a large bowl. Drizzle with olive oil and maple syrup, then sprinkle with thyme, salt, and pepper. Toss until everything is evenly coated.
3. Roast until nearly tender
Spread the vegetables across the baking sheet in a single layer, placing Brussels sprouts cut-side down where possible. Roast for 20 minutes, then stir and turn the vegetables so they brown evenly.
4. Add the cranberries and finish roasting
Scatter the cranberries over the pan and roast for another 10 to 12 minutes, until the sweet potatoes are fork-tender and the Brussels sprouts are browned at the edges. If using pecans, scatter them over the vegetables during the last 5 minutes so they toast without burning.
5. Taste and serve
Give everything a gentle toss and taste for seasoning. Transfer to a serving platter and serve warm, with any browned bits from the pan spooned over the top.
Tips for Success
- Cut the sweet potatoes into similar-sized cubes so they cook at the same pace.
- Dry the Brussels sprouts well after washing. Extra moisture can keep them from browning.
- Give the vegetables space on the pan. Use two baking sheets if needed.
- Add cranberries partway through roasting to keep them juicy and intact.
- For the deepest color, place the Brussels sprouts cut-side down before roasting.
Variations of This Side Dish
For a citrus note, finish the roasted vegetables with a little orange zest. Add a pinch of cinnamon for a warmer flavor, or sprinkle with chopped parsley for a fresh finish. You can also stir in a small handful of dried cranberries just before serving for extra sweetness and chew.
Serving Suggestions: What to Pair with This Side Dish
Serve this colorful side alongside roast turkey, baked chicken, or a hearty lentil loaf. It also pairs beautifully with mashed potatoes, green beans, or a crisp autumn salad. For a holiday buffet, arrange it on a wide platter so the cranberries and toasted pecans are easy to spot.
Storage & Reheating Instructions
Cool leftovers, then store them in an airtight container in the refrigerator for up to 4 days. Reheat on a baking sheet at 375°F (190°C) for about 10 minutes, or warm in a skillet over medium heat. The microwave works for a quick serving, though the vegetables will be softer. For best texture, add a fresh sprinkle of pecans after reheating.
Memories Made Around the Table
I like bringing this dish to the table while it is still warm, when the cranberries glisten and the edges of the vegetables are golden. It feels festive without asking for much fuss, and I always enjoy seeing everyone reach for another spoonful alongside their favorite holiday dishes.
FAQs
Can I prepare this side dish ahead of time?
Yes. Cut the vegetables up to a day ahead and keep them covered in the refrigerator. For the best roasted texture, season and roast them shortly before serving. You can also roast the dish in advance and reheat it in the oven.
Can I use frozen Brussels sprouts?
Fresh Brussels sprouts give the best browned edges. Frozen sprouts tend to release more moisture, so thaw and pat them very dry before roasting, and expect a softer texture.
How do I know when the vegetables are done?
The sweet potatoes should be tender when pierced with a fork, and the Brussels sprouts should have browned edges. If the vegetables need more time, continue roasting in 3 to 5 minute increments.
Can I leave out the maple syrup?
Yes. The sweet potatoes and cranberries still provide plenty of flavor without it. You can also use a little extra olive oil in its place.
Final Thoughts
With tender sweet potatoes, crisp-edged Brussels sprouts, and tart cranberries, this easy roasted side brings color and comforting flavor to Thanksgiving. Keep the ingredients simple, give everything room on the pan, and serve it warm for a dish that feels right at home on the holiday table.
Cranberry Roasted Vegetables
Equipment
- 1 Large rimmed baking sheet
- 1 Large bowl
- 1 Parchment Paper optional, for easy cleanup
Ingredients
Roasted Vegetables
- 1.5 pounds sweet potatoes peeled and cut into 3/4-inch cubes
- 1 pound Brussels sprouts trimmed and halved
- 1 cup fresh cranberries or use frozen cranberries straight from the freezer
- 1 small red onion cut into wedges
- 3 tablespoons olive oil
- 1 tablespoon pure maple syrup optional
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 0.75 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.333 cup pecans chopped; optional, or substitute chopped walnuts
Instructions
- Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper. If your pan is small, use two pans so the vegetables have room to roast rather than steam.
- Add the sweet potatoes, Brussels sprouts, and red onion to a large bowl. Drizzle with olive oil and maple syrup, then sprinkle with thyme, salt, and pepper. Toss until evenly coated.
- Spread the vegetables across the baking sheet in a single layer, placing Brussels sprouts cut-side down where possible. Roast for 20 minutes, then stir and turn the vegetables so they brown evenly.
- Scatter the cranberries over the pan and roast for another 10 to 12 minutes, until the sweet potatoes are fork-tender and the Brussels sprouts are browned at the edges. If using pecans, scatter them over the vegetables during the last 5 minutes.
- Give everything a gentle toss and taste for seasoning. Transfer to a serving platter and serve warm, spooning any browned bits from the pan over the top.