A colorful side dish that looks so festive. Yet these roasted fall vegetables with cranberries and pecans are so easy to make. Great for (fall) weekday dinners, but it totally fits in on your Thanksgiving table as well.
It’s easy, because it is a tray bake! All the veggies are roasted on a baking tray in the oven. And while they are roasting you have time to quickly toast the pecans in a skillet on the stovetop or even go a step further and add a simple maple glaze to them. That’s it!
How I make these roasted fall vegetables with cranberries and pecans?
Roasting the vegetables
I add the Brussels sprouts, pumpkin (or butternut squash), beetroot and the red onion to a lined baking sheet. I drizzle some olive oil on the vegetables, sprinkle them with salt, pepper and pumpkin spice(!) and toss to coat them. Now they are ready to be roasted in the preheated oven.
The veggies need to roast for about 30 minutes. I toss them halfway through so they roast evenly. They are ready when they are tender and just starting to caramelize.
Toast the pecans
In the meantime I add the walnuts to a small skillet over medium-high heat to toast them. If I want to step it up and go a little fancier, I add maple syrup to the skillet as well. After 2-4 minutes, while stirring frequently, the syrup has thickened and coats the walnuts. I remove the maple pecans from the heat to a plate to cool off.
Serving the roasted fall vegetables with cranberries and pecans
When the vegetables are done roasting, I mix in the cranberries and transfer them to a serving platter. Then I top the roasted vegetables with the maple pecans and garnish the dish with some fresh thyme leaves.
I love to make these roasted fall vegetables. I love how simple it is, I love the burst of color and all the different textures. I really hope you do too. This dish is
quick and easy to make – bursting with color and flavor – so festive looking – a crowd pleaser – and SO SO delicious!
Looking for more wholesome side dishes? How about this crunchy broccoli salad, herb sweet potato mash, wild rice, roasted sweet potato and kale salad, maple glazed roasted carrots with pecans herb crumble, or this super yummy roasted pumpkin and garlic hummus.
Roasted fall vegetables with cranberries and pecans
Ingredients
- 3 cups pumpkin (cubed)(or sub butternut squash)
- 1 lbs Brussels sprouts (approx. 3 cups)(cut in half)
- 1 small red onion (cut into wedges)
- 1 medium beetroot (peeled and cut into cubes)
- 2-3 tbsp olive oil
- salt and pepper (to taste)
- 1-2 tsp pumpkin spice
- ½ cup dried cranberries
- 1 cup pecans
- 2 tbsp maple syrup (optional)
- 1-2 tbsp fresh thyme leaves (optional, for garnishing)
Instructions
- Preheat the oven to 360F/180C and line a baking sheet with parchment paper.
- Add the Brussels sprouts, pumpkin (or butternut squash), beetroot and the red onion to a lined baking sheet. Drizzle some olive oil on the vegetables, and sprinkle them with salt, pepper and pumpkin spice. Toss to coat them.
- Roast the veggies for 30-35 minutes. Toss them halfway through so they roast evenly. Test, by inserting a fork into the veggies, to check if they are ready. They should be soft and just starting to caramelize.
- While the veggies are roasting, add the walnuts to a small skillet over medium-high heat to toast them. Or, add maple syrup to the skillet as well. After 2-4 minutes, while stirring frequently, the syrup has thickened and will coat the walnuts. Remove the maple pecans from the heat to a plate to cool off.
- Mix the roasted vegetables and the cranberries. Transfer them to a serving platter and top with roasted/mapled pecans. Garnish with some fresh thyme leaves.
Notes
DID YOU MAKE THIS RECIPE?
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Making for Thanksgiving! Added parsnips and traded out the pumpkin for sweet potatoes as this is what I have. Beautiful. Thank you so much!
Awesome! Well if you have a picture of your dish, tag me in it I would love to see it. Enjoy your Thanksgiving!