These Roasted Brussels Sprouts and Sweet Potatoes with cranberries and pecans, cauliflower, apple, and a delicious maple balsamic dressing are such a delicious healthy side dish! Special enough for the holiday table, but simple enough for a weeknight meal!
As a dietitian, I decided to add an "everything" style of side dish to my holiday menu! I wanted this delicious side dish to have some of the beloved harvest vegetables that show up around the holiday like brussels sprouts and sweet potatoes with the addition of cauliflower and apples to add a hint of sweetness. Layering these roasted veggies with pecans, dried cranberries, and parmesan cheese adds tons of texture and flavor. The final touch is a drizzle of a sauce made with maple syrup and balsamic vinegar to balance everything out. I hope you enjoy it as much as I do! 😊
This recipe is a perfect side dish to set out in a nice serving bowl for your Thanksgiving dinner or Christmas dinner. But it's also an easy side dish for any time of year. Some main courses you could serve it with to add protein are balsamic chicken, smoked paprika salmon, or chicken sage meatballs.
If you're looking for more sweet potato recipes, try my Sweet Potato Slices with Whipped Ricotta & Date Pecan Topping, Sweet Potato Casserole with Brown Sugar Pecan Topping, or my simple sweet potato slices. For more Thanksgiving side dishes, check out my Roasted Fall Vegetables, Honey Thyme Carrots, or Mushroom Spinach Orzo Pasta.
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Key Ingredient Notes and Substitution Ideas
This roasted brussels sprouts and sweet potatoes with cranberries and pecans recipe is made with simple ingredients. Below are some notes and substitution ideas. Check the recipe card at the bottom for the measurements.
Roasted Vegetables Ingredients
- Brussels Sprouts - sometimes called "little cabbages", brussels sprouts add dietary fiber, vitamin K and antioxidants.
- Sweet Potatoes - sweet potatoes are a classic holiday vegetable and have a slightly more sweet flavor and softer texture than white potatoes. They add a complex carbohydrate, vitamin C, vitamin A, and more color flavor to this dish. You can get precut sweet potato cubes but I usually buy whole sweet potatoes and cube them myself.
- Cauliflower - cauliflower almost caramelizes in the oven. You can use a head of fresh cauliflower or you can buy pre-cut cauliflower florets. Cauliflower is a cruciferous vegetable high in fiber to support gut health.
- Apple - apple adds so much flavor and natural sweetness. Apples provide vitamin C, antioxidants, and dietary fiber for gut health! I suggest using sweet apples like Honeycrisp or Cosmic Crisp because they hold up well to cooking. You could also use a fuji, gala, golden delicious, or granny smith.
- Fresh Thyme - fresh thyme is used for this recipe. You can add in some fresh rosemary too if you want! You can replace the fresh thyme with dried thyme if it's what you have on hand. As a general rule, you'll use a third of the amount of dried herbs.
- Extra Virgin Olive Oil - the veggies are coated in olive oil before roasting to help them retain their moisture and prevent them from drying out.
- Garlic Powder, Kosher Salt & Black Pepper - for added flavor.
- Pecans - pecans have a buttery flavor and add a little bit of crunch. They also contain healthy fatty acids and vitamin E that helps support brain health.
- Dried Cranberries - or your favorite dried fruit to add more sweetness at the end. Feel free to leave them out or use chopped dates if you want less added sugar.
- Parmesan Cheese - grated parmesan cheese adds lots of flavor as the parmesan melts in the oven. If possible, buy a block of parmesan and grate it yourself.
Maple Dressing Ingredients
- Extra-Virgin Olive Oil - extra virgin olive oil has a robust flavor and heart-healthy fats that are also important for brain health and hormone health. You can substitute with avocado oil if you like a more mild flavor.
- Balsamic Vinegar - I suggest using a good quality balsamic vinegar to add complex flavor. An aged balsamic vinegar works best. It's a bit sweeter and the flavor gets better as it ages.
- Lemon Juice - to brighten up the flavor of the vegetables.
- Pure Maple Syrup - a bit of maple syrup adds a sweeter contrast and balances out the other flavors.
How to Make Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans
Below are the instructions for how to make this recipe with photos that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
- Step 1: Preheat the oven to 425℉ (218°C) and prep a large baking sheet by lining it with with parchment paper sprayed with cooking spray. Halve the brussel sprouts, dice the sweet potatoes, cut the cauliflower into florets and dice the apple. Chop the fresh thyme leaves.
- Step 2: Make the dressing by combining the ingredients in a medium bowl or mason jar. Whisk really well until emulsified.
- Step 3: Combine the veggies (*not the apples yet) in a large bowl with olive oil, garlic powder, thyme, kosher salt and black pepper. Give everything a good toss. You can also do this part directly on the sheet pan but I find that tossing it in the seasonings first helps them get more evenly seasoned.Add the vegetables to the prepared large sheet pan in a single layer. Bake in the preheated oven for the first 15 minutes, give everything a toss, and add the apples. Cook another 15-20 minutes until the sweet potatoes and apples are fork tender and the brussels sprouts are slightly crispy.
- Step 4: In the last 3-5 minutes of cooking, add the pecans, parmesan cheese, and 2 tablespoon of the dressing. Keep a close eye on it once the pecans are added because they can quickly burn! When the vegetables are done, add the cranberries, and remaining dressing.
Hint: if you want to skip the dressing, you can do a squeeze of lemon juice and drizzle of balsamic glaze instead! If doing so, add it when everything is done roasting.
Dietitian Tip
Chop the veggies in advance to save some time when you're ready to make the recipe!
Variations
The best part about this easy recipe for roasted brussels sprouts and sweet potatoes with cranberries and pecans recipe is you can customize it! Below are some ideas:
- Change up the Dressing - instead of maple balsamic, use a lemon maple or honey lemon dressing. You could even serve this dish on a base of yogurt tahini sauce instead if you want something creamy.
- Different Cheese - use goat cheese or feta cheese to change up the flavor of the dish. Feta will add a briny & salty flavor and goat cheese is creamy and decadent. Or go dairy free by eliminating the cheese altogether.
- Switch the Veggies - replace the vegetables you don't like with your own favorite veggies. Some ideas are cubed butternut squash, red onion, broccoli florets or diced beets.
- Turn it in to a Salad - serve this dish on top of a bed of fresh spinach or kale to turn it into a warm salad!
- Change up the Nut or Dried Fruit - crunchy pecans and dried cranberries are holiday classics, but you can easily use a different nut! Walnuts, pistachios, chopped cashews, or sliced almonds are all a great option! Chopped dates, golden raisins, or dried cherries would be a perfect addition if you don't like dried cranberries.
Equipment
You'll need a sturdy large sheet pan for this recipe. I have Nordic Ware Naturals Half Sheet (set of 2) and use them multiple times a week. They don't warp like other sheet pans I've had and they cook things evenly every time. Grab them here.
Meal Prep and Storage
- Meal Prep - you can chop the vegetables ahead of time for this recipe. I suggest waiting to chop the apple and fresh herbs until right before you cook everything because that way the apple doesn't brown and the herbs are fresh. You can also make the dressing up to 2-3 days in advance of serving this recipe.
- Storage - store in an airtight container in the fridge for up to 3-4 days. If you are making this recipe in advance, I suggest storing the extra dressing separate from the rest of the dish and add it right before serving.
Expert Tips
- Cut your vegetables and the apple into relatively similar sized pieces to ensure everything cooks evenly.
- I find the easiest way to quickly cut cauliflower is to first cut off the stem. Then cut the head of cauliflower in half and cut each half to make quarters and cut out the core. From there, break apart the pieces with your hands or slice them into smaller pieces. I prefer small florets because they bake crispier, but you can break them into whatever size you prefer.
- Be sure everything is in a single layer on your baking sheet. If you aren't able to get it in a single layer, use 2 baking sheets. This will help the air circulate and everything to roast rather than steam.
- Mix the seasonings together before pouring over the veggies to get a more evenly distributed seasoning throughout the dish.
- Keep an eye on it once you add the pecans because they can easily burn in the oven.
FAQ
While healthy means something different to everyone, this is a nutrient-rich option. The vegetables provide important nutrients including dietary fiber to support gut health, antioxidants, potassium, and vitamins A, C, and K. The pecan and olive oil provide heart healthy fats that have been shown to support brain health and hormone health. And the addition of parmesan cheese adds some calcium and phosphorus.
This recipe will serve 4-6 people depending on how large of serving sizes everyone takes. I suggest doubling it up if you have a bigger crowd.
Yes, this recipe is gluten-free.
I use my half sheet pan. If you don't have one that big, just use 2 sheet pans instead of 1.
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These are my favorite dishes to serve with Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Roasted Brussels Sprouts, Sweet Potatoes and Apple
Equipment
- 1 large baking sheet (half sheet pan)
Ingredients
Roasted Vegetable Ingredients
- 2 cups brussels sprouts, halved
- 2 cups sweet potatoes, diced
- 2 cups cauliflower florets (I suggest cutting them into small florets)
- 1 cup apple, diced (I use a cosmic crisp or honeycrisp)
- 1 tablespoon fresh thyme leaves
- ¼ cup dried cranberries
- ½ cup grated parmesan cheese
- ¼ cup pecans, chopped
- 2 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt (more to taste)
- ½ teaspoon black pepper
Dressing Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon maple syrup
- 1 tablespoon fresh lemon juice
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven to 425℉ (218°C) and prep a large baking sheet by lining it with with parchment paper sprayed with cooking spray. Halve the brussel sprouts, dice the sweet potatoes, cut the cauliflower into florets and dice the apple. Chop the fresh thyme leaves.
- Combine the veggies (*not the apples yet) in a large bowl with olive oil, garlic powder, thyme, kosher salt and black pepper. Give everything a good toss. You can also do this part directly on the sheet pan but I find that tossing it in the seasonings first helps them get more evenly seasoned.
- Make the dressing by combining the ingredients in a medium bowl or mason jar. Whisk really well until emulsified.
- Add the vegetables to the prepared large sheet pan in a single layer. Bake in the preheated oven for the first 15 minutes, give everything a toss, and add the apples. Cook another 15-20 minutes until the sweet potatoes and apples are fork tender and the brussels sprouts are slightly crispy.
- In the last 3-5 minutes of cooking, add the pecans, parmesan cheese, and 2 tablespoon of the dressing. Keep a close eye on it once the pecans are added because they can quickly burn! When the vegetables are done, add the cranberries, and remaining dressing.
- Hint: if you want to skip the dressing, you can do a squeeze of lemon juice and drizzle of balsamic glaze instead! If doing so, add it when everything is done roasting.
Notes
- Cut your vegetables and the apple into relatively similar sized pieces to ensure everything cooks evenly.
- Be sure everything is in a single layer on your baking sheet. If you aren't able to get it in a single layer, use 2 baking sheets. This will help the air circulate and everything to roast rather than steam.
- I find the easiest way to quickly cut cauliflower is to first cut off the stem. Then cut the head of cauliflower in half and cut each half to make quarters and cut out the core. From there, break apart the pieces with your hands or slice them into smaller pieces. I prefer small florets because they bake crispier, but you can break them into whatever size you prefer.
- Mix the seasonings together before pouring over the veggies to get a more evenly distributed seasoning throughout the dish.
- Keep an eye on it once you add the pecans because they can easily burn in the oven.
- Meal Prep - you can chop the vegetables ahead of time for this recipe. I suggest waiting to chop the apple and fresh herbs until right before you cook everything because that way the apple doesn't brown and the herbs are fresh. You can also make the dressing up to 2-3 days in advance of serving this recipe.
- Storage - store in an airtight container in the fridge for up to 3-4 days. If you are making this recipe in advance, I suggest storing the extra dressing separate from the rest of the dish and add it right before serving.
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