Holiday Roasted Vegetables with Cranberries and Pecans Recipe

If you’re looking for a side dish that’s both festive and easy to make, you’re in for a treat. I absolutely love this Holiday Roasted Vegetables with Cranberries and Pecans Recipe—it combines the natural sweetness of roasted Brussels sprouts and carrots with the tartness of cranberries and the crunch of toasted pecans. It’s one of those dishes that instantly upgrades any holiday meal and keeps everyone coming back for seconds. Trust me, once you try this, a wilted green salad will just not cut it anymore!

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Ingredients You’ll Need

This recipe keeps things simple but flavorful by focusing on fresh, seasonal vegetables and pantry staples to amplify the taste. When I pick my produce, I always look for firm Brussels sprouts with tight leaves and bright orange carrots, since freshness really makes a difference here.

• Brussels sprouts: Make sure to trim the ends and halve them for even roasting and caramelization.
• Carrots: Peel and slice them into 1/2-inch pieces so they cook evenly alongside the Brussels sprouts.
• Extra-virgin olive oil: Adds a lovely richness and helps everything roast to golden perfection.
• Balsamic vinegar: This is the magic touch that gives the vegetables a sweet tang; I always use a good quality balsamic for the best results.
• Rosemary leaves: Fresh is best here—chop finely to distribute that wonderful piney aroma.
• Thyme leaves: Like rosemary, fresh thyme elevates the dish with its subtle earthiness.
• Kosher salt: Essential for seasoning, helps to enhance all the natural flavors.
• Freshly ground black pepper: Adds just the right hint of spice.
• Toasted pecans: I toast them lightly in a dry skillet to bring out their nuttiness, and it makes such a difference in texture.
• Dried cranberries: These provide bursts of tart sweetness that balance the earthiness of the veggies perfectly.

Variations

I love mixing things up with this recipe depending on what’s in season or what my family’s craving. Feel free to swap out the veggies or nuts—this recipe is very forgiving and inviting to experimentation!

• Use Sweet Potatoes or Butternut Squash: When I want a sweeter, heartier side, I swap in cubed sweet potatoes or butternut squash. It adds a lovely texture and flavor twist.
• Swap Pecans for Walnuts or Almonds: Pecans are my favorite here, but walnuts or sliced almonds work beautifully and give a different crunch and flavor.
• Add a Touch of Spice: Sometimes I sprinkle in a pinch of cinnamon or smoked paprika for a warm depth that really elevates the dish.
• Make it Vegan-Friendly: This recipe is naturally vegan, but if you want to keep it even lighter, simply reduce the oil slightly or swap in avocado oil.

How to Make Holiday Roasted Vegetables with Cranberries and Pecans Recipe

Step 1: Prep Your Veggies Right

Start by trimming the Brussels sprouts—cut off the tough stem ends and halve them so they roast evenly and get that beautiful caramelized edge I adore. Peel the carrots and chop them into 1/2-inch thick pieces to match the sprouts in size. This way, they’ll finish cooking at the same time without one turning mushy or underdone.

Step 2: Toss with Olive Oil and Herbs

In a large mixing bowl, drizzle the extra-virgin olive oil and balsamic vinegar over the veggies, making sure every piece gets a light and even coating. Sprinkle in the chopped rosemary and thyme leaves along with a generous pinch of kosher salt and freshly ground black pepper. Give everything a good toss to marry all those flavors together.

Step 3: Roast to Perfection

Spread the veggies evenly on a baking sheet in a single layer—crowding them makes them steam instead of roast. Pop them in a 400°F oven for about 25 to 30 minutes, stirring halfway through. What you want to see are those gorgeous golden-brown edges and tender centers.

Step 4: Finish with Pecans and Cranberries

While the veggies roast, toast your pecans in a dry skillet over medium heat, just until fragrant and lightly browned—don’t walk away because nuts can burn fast! Once the veggies come out of the oven, toss in the toasted pecans and dried cranberries right before serving to keep that crunch and freshness intact.

How to Serve Holiday Roasted Vegetables with Cranberries and Pecans Recipe

Garnishes

I usually sprinkle a little extra toasted pecans and a handful of fresh parsley on top when serving—it adds a bright pop of color and a fresh contrast to all those roasted flavors. Sometimes, a light drizzle of balsamic glaze right before serving gives it an extra touch of elegance and tang.

Side Dishes

This dish pairs wonderfully with classic holiday mains like roast turkey or glazed ham. I also love serving it alongside mashed potatoes or quinoa salad for a wholesome holiday spread. If you’re going vegetarian, it complements a hearty lentil loaf or mushroom Wellington perfectly.

Creative Ways to Present

For holiday dinners, I like to serve the roasted vegetables in a warm ceramic serving bowl or even in mini rustic cast iron skillets for each guest—it makes the presentation feel extra special. You can also layer them in a trifle bowl mixed with fresh herbs for a festive centerpiece that doubles as the side dish.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I always let the vegetables cool completely before storing so they don’t get soggy. When I reheat, the pecans and cranberries stay best if added fresh after warming—this keeps their texture and flavor vibrant.

Freezing

I don’t usually freeze this dish because roasted vegetables can get a bit watery after thawing, but if you need to, freeze the veggies before adding pecans and cranberries. Thaw in the fridge overnight and reheat gently in the oven. Then add the nuts and berries fresh.

Reheating

The best way to reheat is in a 350°F oven for about 10 minutes—this refreshes the crispiness without drying out the veggies. If you’re in a pinch, you can also reheat gently on the stovetop in a skillet, stirring often. Add the toasted pecans and cranberries after reheating to keep them crunchy.

FAQs

Final Thoughts

This Holiday Roasted Vegetables with Cranberries and Pecans Recipe holds a special place in my heart because it’s so simple, yet so full of flavor and holiday spirit. The balance of sweet, savory, and nutty notes makes it a standout side that feels like a treat but is surprisingly easy to pull off. Whether it’s your first time roasting vegetables or you’re looking for that perfect holiday side, give this recipe a try—you’ll be glad you did, and your family will be asking for it every year like mine does!

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