Go Back

Roasted fall vegetables with cranberries and pecans

5 from 1 vote
Roasted fall vegetables such as Brussels sprouts, pumpkin and beetroot, mixed with cranberries and maple pecans. The perfect side dish for your Thanksgiving dinner. Or any other fall weeknight dinner. We eat it all the time, because it is so easy and quick to make.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Side Dish
Calories: 366
Ingredients Method Notes

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)

Method
 

  1. Preheat the oven to 360F/180C and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.