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    You are here: Home / Recipes / Easy Holiday Roasted Vegetables with Pecans and Cranberries

    Easy Holiday Roasted Vegetables with Pecans and Cranberries

    Published on Nov 8, 2017 · Last updated on Aug 24, 2021 ·

    4.0K shares
    Jump to Recipe
    Super easy roasted Brussels sprouts and carrots, perfect for the holidays - Thanksgiving and Christmas. Naturally healthy and gluten free too! Find the recipe on NotEnoughCinnamon.com

    These easy oven-roasted vegetables with balsamic vinegar and maple syrup are the perfect side to serve alongside a Thanksgiving turkey! Cranberries and pecans add a festive touch to this simple sheet pan recipe! 

    a plate of roasted vegetables with balsamic vinegar and maple syrup decorated with a sprig of rosemary

    The countdown to Thanksgiving has officially started! Are you excited?!

    Ok, ok, so as a Frenchie I don't really celebrate Thanksgiving and actually, this year (2017!), I'll be on the plane back to Paris (from Malta) on Thanksgiving day.

    BUT, I already had my share of festive Thanksgiving sides creating this gorgeous sheet pan recipe!

    Roasted vegetables with balsamic vinegar and maple syrup. As for veggies, I went with Thanksgiving classics, like carrots and Brussels sprouts!

    close-up of a plate with balsamic and maple roasted Brussels sprouts and carrots with pecans

    Through my blog, my readers (you!) and a part of my hubby's family, I have a very strong connection to the US and Thanksgiving gets me pretty excited!

    Since the vast majority of my readers are American, I love to create recipes made with this special occasion in mind. And honestly? Thanksgiving food is just too good to be ignored, American or not!

    Who wouldn't like easily roasted veggies with balsamic vinegar, maple syrup, sweet cranberries, and toasted pecans?!

    I love how the veggies caramelize deliciously thanks to the balsamic vinegar and the maple syrup, bringing out amazing flavors. So yummy and so easy to make, too!

    I hope you'll enjoy this recipe, for Thanksgiving or not ????

    overhead shot of maple roasted vegetables with balsamic vinegar, rosemary and pecans

    If you tried these maple roasted vegetables with balsamic vinegar, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!

    overhead shot of a plate of maple roasted vegetables with balsamic vinegar, rosemary and pecans
    5 from 1 vote
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    Easy Holiday Roasted Vegetables with Pecans and Cranberries

    These easy oven-roasted vegetables with balsamic vinegar and maple syrup are the perfect side dish to serve alongside a Thanksgiving turkey!
    Course Side Dish
    Cuisine American
    Keyword Brussels sprouts, carrots, sheet pan
    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes
    Servings 4 people as a side
    Calories 227 kcal
    Author Marie

    Ingredients

    • 1 lb. Brussels sprouts trimmed and halved
    • 2 large carrots peeled and sliced into ½” pieces
    • 1 tbsp extra-virgin olive oil
    • 1 tbsp balsamic vinegar
    • 1 tbsp maple syrup
    • 1 tsp chopped rosemary leaves
    • 1 tsp chopped thyme leaves
    • ½ cup pecans
    • ⅓ cup unsweetened dried cranberries
    • Sea salt and freshly cracked pepper

    Instructions

    1. Preheat oven to 400F/200C. Line a baking sheet with parchment paper for easy cleaning.
    2. In a large bowl mix together Brussels sprouts, carrots, olive oil, balsamic vinegar, maple syrup, rosemary, and thyme until well combined.
    3. Scatter on the prepared baking sheet in a single layer. Season with sea salt and freshly cracked pepper to taste.
    4. 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.
    5. Remove from the oven, stir in cranberries and serve immediately.
    Nutrition Facts
    Easy Holiday Roasted Vegetables with Pecans and Cranberries
    Amount Per Serving (1 g)
    Calories 227 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 1g6%
    Sodium 51mg2%
    Potassium 600mg17%
    Carbohydrates 27g9%
    Fiber 7g29%
    Sugar 14g16%
    Protein 5g10%
    Vitamin A 5950IU119%
    Vitamin C 98.5mg119%
    Calcium 76mg8%
    Iron 2.1mg12%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    Reader Interactions

    Comments

    1. 40A.

      October 22, 2018 at 8:08 pm

      Oh, I am loving this! With a festive side dish like this, the turkey might actually lose its position as the center of attention! Thanksgiving should be all about the sides anyways!

    2. Meghan

      December 23, 2018 at 8:08 pm

      I'm going to make this for a Christmas eve side. It has to travel a half an hour. Do you think it will reheat well in the oven?

      • Marie

        December 24, 2018 at 10:15 am

        Yes, definitely! Merry Christmas 🙂

    3. Julie Seidel

      November 26, 2019 at 4:19 pm

      I rarely have room in the oven just before the big Thanksgiving meal. What if I roast them the day before and heat them up in a crock pot the day of? Will it ruin the recipe?

      • Marie

        December 12, 2019 at 8:29 am

        I wouldn't recommend doing that. Roasted veggies are best fresh out of the oven, they would soften up a lot (too much) in a crockpot.

    4. Marisel

      December 24, 2020 at 3:33 am

      Is there any substitutions for Brussel sprouts that would go well in this dish?

      • Marie

        December 28, 2020 at 3:32 am

        Hi Marisel! Hm, try cabbage or broccoli!

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