I love bringing this colorful cranberry roasted sweet potatoes and Brussels sprouts dish to the Thanksgiving table, where its crisp edges and tart-sweet flavor pair beautifully with cozy holiday favorites. It is simple to prepare, easy to share, and just as lovely for a weeknight dinner.
Why You’ll Love This Side Dish
Sweet potatoes turn tender and caramelized in the oven, while Brussels sprouts develop golden, crisp edges. Fresh cranberries add bright pops of tartness, and a little maple syrup balances their flavor. The vegetables roast on one pan, making this a practical side for a busy holiday meal.
This Side Dish Ingredients & Substitutions
- 2 pounds sweet potatoes, peeled if desired and cut into ¾-inch cubes
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup fresh cranberries
- 3 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon balsamic vinegar
- ½ teaspoon garlic powder
- ¾ teaspoon fine salt
- ¼ teaspoon black pepper
- ¼ cup chopped pecans, optional
- 1 teaspoon fresh thyme leaves, optional
If fresh cranberries are unavailable, use frozen cranberries without thawing them first. You can swap pecans for chopped walnuts, or leave out the nuts altogether.
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 easier cleanup, if you like.
2. Season the vegetables
Add the sweet potatoes and Brussels sprouts to a large bowl. Drizzle with olive oil and maple syrup, then add the balsamic vinegar, garlic powder, salt, and pepper. Toss until the vegetables are evenly coated.
3. Roast until tender
Spread the vegetables in a single layer on the baking sheet, placing the Brussels sprouts cut-side down when possible. Roast for 20 minutes, then stir and spread them out again.
4. Add the cranberries and finish roasting
Scatter the cranberries over the vegetables and roast for another 10 to 15 minutes, until the sweet potatoes are tender and browned and the cranberries have softened. Sprinkle with pecans and thyme, if using, before serving.
Tips for Success
- Cut the sweet potatoes into similar-sized pieces so they cook evenly.
- Give the vegetables plenty of room on the baking sheet. Use two pans if needed to prevent steaming.
- Place the Brussels sprouts cut-side down for deeper browning.
- Add the cranberries partway through roasting so they soften without breaking down too much.
- Oven temperatures and vegetable sizes vary, so check for tenderness near the end of the cooking time.
Variations of This Side Dish
For a savory twist, replace the maple syrup with an extra drizzle of olive oil and add a pinch of smoked paprika. For more sweetness, add a little extra maple syrup just before serving. Crumbled feta can add a salty finish, while chopped walnuts or pumpkin seeds make an easy alternative to pecans. You can also add thinly sliced red onion to the pan before roasting.
Serving Suggestions: What to Pair with This Side Dish
Serve these roasted vegetables alongside roast turkey, baked chicken, or a hearty lentil loaf. They also pair well with mashed potatoes, green beans, or a simple grain pilaf. For a Thanksgiving spread, add them to the table while they are warm so their crisp edges and bright cranberries stand out.
Storage & Reheating Instructions
Let leftovers cool, 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) until warmed through, about 10 to 15 minutes. You can also reheat a portion in the microwave, though the vegetables will be softer. Freezing is possible, but the thawed vegetables may lose some of their texture.
Memories Made Around the Table
I love the way a colorful vegetable dish gives a holiday table a little extra warmth. The sweet potatoes, green sprouts, and ruby cranberries look especially inviting together, and I enjoy setting out a dish that guests can scoop up beside all their favorite Thanksgiving foods.
FAQs
Can I make this dish ahead of time?
You can trim and halve the Brussels sprouts and cut the sweet potatoes a day ahead. Store them separately in airtight containers in the refrigerator. For the best texture, roast the vegetables shortly before serving.
Can I use frozen Brussels sprouts?
Fresh Brussels sprouts work best because they brown more easily. If using frozen sprouts, thaw them completely and pat them very dry before roasting. They may need a little extra cooking time.
Do I need to peel the sweet potatoes?
No. The peel is edible, so you can leave it on after scrubbing the potatoes well. Peel them if you prefer a softer, more uniform texture.
How do I know when the vegetables are done?
The sweet potatoes should be fork-tender with browned edges, and the Brussels sprouts should be tender inside with crisp, golden surfaces.
Final Thoughts
This cranberry roasted sweet potatoes and Brussels sprouts recipe brings seasonal color and a satisfying mix of sweet, tart, and savory flavors to the table. Keep it simple as written, or make it your own with a favorite nut or herb.
Cranberry Roasted Vegetables
Equipment
- 1 Large rimmed baking sheet Line with parchment paper if desired
- 1 Large bowl
Ingredients
- 2 pounds sweet potatoes peeled if desired and cut into ¾-inch cubes
- 1 pound Brussels sprouts trimmed and halved
- 1 cup fresh cranberries or frozen, without thawing
- 3 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon balsamic vinegar
- 0.5 teaspoon garlic powder
- 0.75 teaspoon fine salt
- 0.25 teaspoon black pepper
- 0.25 cup pecans chopped; optional
- 1 teaspoon fresh thyme leaves optional
Instructions
- Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easier cleanup, if desired.
- Add the sweet potatoes and Brussels sprouts to a large bowl. Drizzle with olive oil and maple syrup, then add the balsamic vinegar, garlic powder, salt, and pepper. Toss until the vegetables are evenly coated.
- Spread the vegetables in a single layer on the baking sheet, placing the Brussels sprouts cut-side down when possible. Roast for 20 minutes, then stir and spread them out again.
- Scatter the cranberries over the vegetables and roast for another 10 to 15 minutes, until the sweet potatoes are tender and browned and the cranberries have softened. Sprinkle with pecans and thyme, if using, before serving.