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.
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.
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
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