Holiday Roasted Vegetables with Cranberries and Toasted Pecans Recipe

If you’re looking for a festive side dish that truly shines, you have got to try my Holiday Roasted Vegetables with Cranberries and Toasted Pecans Recipe. I absolutely love how the sweetness of dried cranberries and the crunch from toasted pecans perfectly complement the caramelized veggies. Whether you’re making a holiday feast or just want something cozy and colorful on your table, this recipe will become your go-to for seasonal celebrations.

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Ingredients You’ll Need

This recipe brings together simple, wholesome ingredients that complement each other beautifully. When I shop for these veggies, I look for bright, firm Brussels sprouts and carrots to get that perfect roast. And don’t skip the fresh herbs—they really elevate the flavor.

• Brussels sprouts: Choose tight, compact sprouts for the best texture.
• Carrots: Look for large, firm carrots that hold up well when roasted.
• Extra-virgin olive oil: Adds richness and helps veggies caramelize evenly.
• Balsamic vinegar: The acid and sweetness create that irresistible glaze.
• Fresh rosemary: Chopped finely to avoid overpowering bites.
• Fresh thyme: Adds subtle earthiness.
• Kosher salt: Essential for seasoning and balancing flavors.
• Freshly ground black pepper: Adds a touch of warmth.
• Toasted pecans: Toast them lightly yourself for greater freshness and crunch.
• Dried cranberries: Tart and sweet, bringing a colorful holiday punch.

Variations

I love making this Holiday Roasted Vegetables with Cranberries and Toasted Pecans Recipe my own by switching up the veggies or nuts depending on what’s in season or what I have on hand. A little flexibility keeps it fresh and fun!

• Different veggies: Sometimes I throw in sweet potatoes or parsnips for an added sweetness and variety in texture.
• Nut swaps: Pecans are my favorite, but walnuts or even candied nuts add their own special touch.
• Herb twists: If you don’t have rosemary or thyme, sage or oregano work nicely too.
• Vegan option: This recipe is naturally vegan, so you can serve it proudly at any plant-based holiday table.

How to Make Holiday Roasted Vegetables with Cranberries and Toasted Pecans Recipe

Step 1: Prep the Veggies for Even Roasting

Start by trimming and halving the Brussels sprouts so they cook evenly and get beautifully caramelized edges. Peel the carrots and slice them into half-inch pieces—big enough to hold their shape but small enough to roast through in the same amount of time. I like to spread them out on a rimmed baking sheet to avoid overcrowding; this ensures they roast instead of steam.

Step 2: Toss with Olive Oil, Balsamic, and Herbs

Drizzle the extra-virgin olive oil and balsamic vinegar over the veggies, then sprinkle with chopped rosemary and thyme. Don’t forget salt and freshly ground pepper—it’s the simple seasoning that brings out natural sweetness. Use your hands or tongs to toss everything together so each piece is coated evenly. This balsamic glaze trick is what takes the dish from ordinary to unforgettable.

Step 3: Roast and Toast Pecans

Roast the veggies in a preheated oven at 400°F (200°C) for about 25-30 minutes, turning halfway through to get even caramelization. While your veggies roast, toast the pecans in a dry skillet over medium heat until fragrant and lightly browned—this only takes a couple of minutes. Toasting nuts fresh really amps up their flavor and crunch.

Step 4: Combine Cranberries and Pecans for the Finishing Touch

When the veggies come out golden and tender, toss them gently with the dried cranberries and toasted pecans. The heat from the vegetables softens the cranberries just enough to release their tart-sweet punch without getting mushy. That mix of textures and flavors is exactly why I adore this recipe.

How to Serve Holiday Roasted Vegetables with Cranberries and Toasted Pecans Recipe

Garnishes

I like a final sprinkle of flaky sea salt and a little extra chopped fresh thyme on top just before serving—it adds a fresh, fragrant touch that makes the dish look as good as it tastes. If I’m feeling fancy, a few shavings of Parmesan or a drizzle of good-quality olive oil never hurt!

Side Dishes

This recipe pairs wonderfully with roast turkey, honey glazed ham, or even a simple grain like quinoa or wild rice. My family especially loves it alongside creamy mashed potatoes or stuffing—it really balances those rich flavors beautifully.

Creative Ways to Present

For holiday dinners, I’ve served this in a rustic wooden bowl with fresh sprigs of rosemary tucked around the edges for a festive and inviting presentation. You could also layer it over a bed of baby arugula or kale to add some greenery and extra nutrients.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I keep them in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it even better the next day. Just keep in mind the pecans might soften a bit, but they’re still delicious.

Freezing

I don’t usually freeze this dish because the texture of roasted veggies can change, and dried cranberries sometimes become chewy. However, if you must, freeze immediately after cooking and consume within 1 month for best results.

Reheating

To reheat, spread the leftovers on a baking sheet and warm in a 350°F oven for about 10 minutes to help maintain crisp edges. Microwaving works too but can make the veggies a little softer than I like.

FAQs

Final Thoughts

This Holiday Roasted Vegetables with Cranberries and Toasted Pecans Recipe has become a staple in my holiday cooking because it’s not just tasty but also effortless and visually stunning. I love sharing it with friends and family—it really feels like a celebration on a plate. You’ll enjoy how it adds that perfect cozy, festive vibe to your meal, and I can’t wait for you to try it and make it your own tradition.

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