Roasted Vegetables with Cranberries and Pecans

These easy Roasted Vegetables with Pecans and Cranberries are the perfect side dish for Fall and an even better side to serve with a holiday dinner!!

Dress up that plain old vegetable side dish and transform it into a festive and tasteful dish worthy of a Thanksgiving dinner.

Roasted Vegetables with Pecans and Cranberries
Roasted Vegetables with Pecans and Cranberries

Ingredients used in our Roasted Vegetables with Pecans and Cranberries

This is an easy sheet pan recipe to make yet it is the blend of ingredients that make this an intriguing dish that is a delight to behold.

The carrots and Brussel sprouts are traditional Thanksgiving classics, but we also added fresh green beans to the mix. The combination of these fresh veggies mesh together well when roasted.

The white balsamic vinegar and maple syrup add a subtle flavor that is not overpowering but rather provides a unique flavor that compliments our chosen veggies well.

The toasted pecans bring a nutty depth and texture to the mix. They are so good! We ate the pecans like they were candy.

Add in the cranberries for a wonderful sweetness and this dish is complete!

The making of the Roasted Vegetables and Pecans

This is a very simple recipe to follow. The most time spent is the actual peeling and slicing of the carrots and prepping the Brussel sprouts and green beans.

We included some zucchini in our trial run of this recipe as well. The zucchini is optional.

Safety Tip: Wash all produce prior to using.

For more information on food handling safety such as fruit and vegetables then please visit:

https://www.cdc.gov/foodsafety/communication/steps-healthy-fruits-veggies.html

The next step is to mix all your veggies and the next set of ingredients in a large bowl. Do not mix in the Pecans or the cranberries, they come later.

Veggies prepped to be roasted
Veggies prepped to be roasted

Place your vegetable mix onto a baking sheet and ensure they are scattered single layer and evenly. Add salt and pepper to taste.

Let the vegetables roast until cooked through and slightly caramelized. Cook at 400 degree F for about 25-30 minutes.

Watch the timer! Don’t forget the Pecans!

Keep an eye on the timer as you will need to take the pan out of the oven and add in the pecans for the last ten minutes of cooking.

Make sure to give the vegetable and pecan mixture a good stir to ensure the pecans are coated.

The last step is to remove the Roasted Vegetables with Pecans and add dried Cranberries.

Serve this lovely side dish and enjoy! It is sure to be a hit on Turkey day!

Looking for other side dishes for your Thanksgiving dinner? Check out our other sides Mom’s Simple Homemade Stuffing and Crockpot Sweet Potatoes as well as Mom’s Molded Salad Supreme!

We hope you are doing well! This time of year is already stressful enough. So take care of yourself and keep in touch

Let us know what is on your mind

Love

The Morgan Sisters

Roasted Vegetables with Pecans and Cranberries

Recipe by Tanya MorganCourse: Dinner, sides, side dishCuisine: AmericanDifficulty: easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Our Roasted Vegetables with Pecans and Cranberries are an easy pan recipe with toasted pecans and a subtle sweetness from Cranberries and hint of maple

Ingredients

  • 1 lb. Brussels sprouts trimmed and halved

  • 3 large carrots peeled and sliced into 1/2” pieces

  • 1/2 lb. fresh green beans trimmed and cut

  • 2 small zucchini, quartered and sliced (Optional)

  • 1 tbsp. extra-virgin olive oil

  • 1 tbsp. white balsamic vinegar

  • 1 tbsp. maple syrup

  • 1 tsp chopped rosemary leaves

  • 1 tsp chopped thyme leaves

  • 1/2 cup pecans

  • 1/3 cup unsweetened dried cranberries

  • Freshly cracked pepper and kosher salt to taste

Directions

  • Preheat oven to 400F/200C. Line a baking sheet with parchment paper for easy cleaning.

  • In a large bowl mix together Brussels sprouts, carrots, green beans, zucchini if using, olive oil, balsamic vinegar, maple syrup, rosemary, and thyme until well combined.
  • Scatter on the prepared baking sheet in a single layer. Season with sea salt and freshly cracked pepper to taste.
  • Bake for 25 to 30 minutes, stirring once, or until veggies are cooked through and slightly caramelized. Stir in pecans during the last 10 minutes of baking time.
  • Remove from the oven, stir in cranberries and serve immediately

Notes

  • You can use dried Rosemary and Thyme if fresh leaves not available

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