These cranberry roasted sweet potatoes and Brussels sprouts bring beautiful color and a cozy mix of sweet, savory, and tart flavors to the Thanksgiving table. I toss everything with maple syrup and herbs, then roast it until the vegetables are tender with crisp, golden edges.
Why You’ll Love This Side Dish
This easy Thanksgiving side dish pairs naturally sweet potatoes with earthy Brussels sprouts and bright cranberries. Most of the cooking happens in the oven, so it’s simple to prepare while you work on the rest of the meal. A handful of pecans adds a lovely crunch, but the vegetables are just as delicious without them.
This Side Dish Ingredients & Substitutions
- 2 medium sweet potatoes, peeled and cut into ¾-inch cubes
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- ½ teaspoon dried thyme
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 cup fresh cranberries
- ⅓ cup chopped pecans, optional
- 1 tablespoon chopped fresh parsley, optional, for serving
Fresh or frozen cranberries both work. If using frozen cranberries, add them straight from the freezer. You can swap the pecans for chopped walnuts or leave out the nuts altogether. Use dried thyme if fresh herbs aren’t on hand, and adjust the maple syrup to taste.
Step-by-Step Instructions to Make This Side Dish
1. Heat the oven and prepare the pan
Heat the oven to 425°F. Line a large rimmed baking sheet with parchment paper, or lightly oil the pan. A large pan gives the vegetables room to brown instead of steam.
2. Season the vegetables
Add the sweet potatoes and Brussels sprouts to a large bowl. Drizzle with olive oil and maple syrup, then sprinkle in the thyme, salt, and black pepper. Toss until the vegetables are evenly coated.
3. Roast until nearly tender
Spread the vegetables out in a single layer with the cut sides of the Brussels sprouts facing down when possible. Roast for 20 minutes, then stir and turn the vegetables.
4. Add the cranberries and finish roasting
Scatter the cranberries over the pan and roast for another 10 to 15 minutes, until the sweet potatoes are fork-tender and the Brussels sprouts have browned edges. Stir in the pecans during the final 5 minutes if you’d like them toasted. Finish with parsley and serve warm.
Tips for Success
- Cut the sweet potatoes into similar-sized pieces so they cook evenly.
- Use a large baking sheet, and divide the vegetables between two pans if they look crowded.
- Place Brussels sprouts cut-side down for extra browning.
- Add cranberries partway through roasting to keep them juicy without letting them break down too much.
- Ovens vary, so check the vegetables near the end and roast until they’re tender to your liking.
Variations of This Side Dish
For a savory twist, replace the maple syrup with a little extra olive oil and add a pinch of garlic powder. For a touch of warmth, add a small pinch of cinnamon or smoked paprika. You can also add sliced red onion to the pan, or finish the vegetables with crumbled feta for a tangy contrast.
Serving Suggestions: What to Pair with This Side Dish
Serve this colorful vegetable side alongside roasted turkey, roast chicken, or a hearty lentil loaf. It also works well with wild rice, mashed potatoes, or a simple green salad. For a Thanksgiving spread, make it one of the bright, fresh dishes that balances richer gravies and casseroles.
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 until warmed through, about 10 to 15 minutes. You can also microwave individual portions, though the vegetables will be softer. I like to add a small splash of olive oil before reheating to refresh the roasted edges.
Memories Made Around the Table
I love bringing a pan of colorful roasted vegetables to a holiday table because it feels both special and easygoing. The cranberries make every serving look festive, and their tart pop alongside maple-coated sweet potatoes is the kind of little contrast that keeps people reaching for another spoonful.
FAQs
Can I make this dish ahead of time?
Yes. You can trim and halve the Brussels sprouts and cube the sweet potatoes a day ahead. Keep the prepared vegetables refrigerated in separate airtight containers, then season and roast them shortly before serving for the best texture.
Can I use frozen cranberries?
Yes. Add frozen cranberries directly to the pan without thawing. They may need an extra minute or two in the oven, so check that the vegetables are tender before serving.
How do I keep the vegetables from getting soggy?
Spread them in a single layer on a large baking sheet and avoid overcrowding. If needed, use two pans so hot air can circulate around the vegetables as they roast.
Can I use dried cranberries instead of fresh?
Yes, but add dried cranberries after roasting. They don’t need oven time and can become overly chewy if roasted with the vegetables. Start with about ⅓ cup and add more to taste.
Final Thoughts
This Thanksgiving side is an easy way to serve seasonal color and plenty of roasted flavor. With sweet potatoes, Brussels sprouts, and tart cranberries on one pan, it’s a festive dish that fits right in beside your holiday favorites.
Cranberry Roasted Veggies
Equipment
- 1 Large rimmed baking sheet
- 1 Large mixing bowl
Ingredients
- 2 medium sweet potatoes peeled and cut into ¾-inch cubes
- 1 pound Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 0.5 teaspoon dried thyme
- 0.5 teaspoon fine salt
- 0.25 teaspoon black pepper
- 1 cup fresh cranberries fresh or frozen
- 0.333 cup pecans chopped, optional
- 1 tablespoon fresh parsley chopped, optional, for serving
Instructions
- Heat the oven to 425°F. Line a large rimmed baking sheet with parchment paper, or lightly oil the pan.
- Add the sweet potatoes and Brussels sprouts to a large bowl. Drizzle with olive oil and maple syrup, then sprinkle in the thyme, salt, and black pepper. Toss until the vegetables are evenly coated.
- Spread the vegetables out in a single layer with the cut sides of the Brussels sprouts facing down when possible. Roast for 20 minutes, then stir and turn the vegetables.
- Scatter the cranberries over the pan and roast for another 10 to 15 minutes, until the sweet potatoes are fork-tender and the Brussels sprouts have browned edges. Stir in the pecans during the final 5 minutes if you’d like them toasted. Finish with parsley and serve warm.