Roasted Brussels Sprouts & Sweet Potato Tray Bake with Burrata, Pecans & Cranberries

Roasted Brussels Sprouts & Sweet Potato Tray Bake with Burrata, Pecans & Cranberries is a colourful and comforting side dish featuring caramelized Brussels sprouts, tender sweet potatoes, creamy burrata, crunchy toasted pecans, and sweet-tart dried cranberries. Everything is finished with a glossy cranberry maple glaze for a beautiful balance of savoury, sweet, tangy, and creamy flavours.

It’s easy enough for a weeknight dinner but special enough for a holiday table. Honestly, the combination of crispy roasted vegetables and cool, creamy burrata makes this tray bake especially delicious.

Ingredients

For the Roasted Vegetables

• 1 1/2 lb (680 g) Brussels sprouts, trimmed and halved
• 2 large sweet potatoes (about 600 g), peeled and cut into bite-sized cubes
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Cranberry Maple Glaze

• 1/3 cup (80 g) cranberry sauce
• 2 tbsp maple syrup
• 1 tbsp fresh orange juice
• 1 tsp balsamic vinegar
• 1/2 tsp Dijon mustard
• Pinch of salt

For the Topping

• 8 oz (225 g) burrata cheese
• 1/3 cup (40 g) pecans, roughly chopped
• 1/3 cup (40 g) dried cranberries
• 2 tbsp fresh parsley, chopped
• 1 tsp fresh thyme leaves
• 1 tbsp pomegranate seeds, optional

How to Make It

1. Preheat the Oven

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. A large baking sheet gives the vegetables enough room to roast and develop caramelized edges.

2. Prepare the Vegetables

Place the halved Brussels sprouts and sweet potato cubes in a large bowl. Add the olive oil, maple syrup, garlic powder, smoked paprika, dried thyme, salt, and black pepper.

Toss thoroughly until the vegetables are evenly coated with the oil and seasonings.

3. Arrange the Tray Bake

Spread the Brussels sprouts and sweet potatoes across the prepared baking sheet in a single layer. Place the Brussels sprouts cut-side down where possible. This helps the flat surfaces develop deeper browning and crisp, caramelized edges.

4. Roast the Vegetables

Roast for 30–40 minutes. Turn the sweet potatoes halfway through cooking and gently move the Brussels sprouts if needed.

Continue roasting until the sweet potatoes are tender and golden and the Brussels sprouts are deeply browned with crisp edges.

5. Make the Cranberry Maple Glaze

While the vegetables are roasting, combine the cranberry sauce, maple syrup, fresh orange juice, balsamic vinegar, Dijon mustard, and a pinch of salt in a small saucepan.

Warm over low heat for 3–5 minutes, stirring occasionally, until the mixture is smooth, glossy, and slightly thickened. Remove from the heat and set aside.

6. Toast the Pecans

Place the chopped pecans in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden.

Remove from the heat and let the pecans cool slightly.

7. Glaze the Vegetables

Remove the roasted vegetables from the oven. Drizzle about two-thirds of the cranberry maple glaze over them and gently toss to coat.

Be careful not to overmix, as keeping the roasted edges intact gives the dish its best texture.

8. Add the Burrata

Transfer the hot roasted vegetables to a large serving platter. Gently tear the burrata into pieces and arrange it over the warm Brussels sprouts and sweet potatoes.

The warmth of the vegetables will soften the burrata slightly, creating a creamy contrast against the caramelized vegetables.

9. Add the Pecans and Cranberries

Scatter the toasted pecans and dried cranberries evenly over the tray bake. Try to distribute them across the platter so every serving gets a little crunch and sweetness.

10. Finish with Glaze

Drizzle the remaining cranberry maple glaze over the burrata and roasted vegetables. The glossy glaze adds a bright fruity finish and brings all the flavours together.

11. Garnish

Finish with fresh parsley and thyme leaves. If desired, scatter a few pomegranate seeds over the top for an extra pop of colour and freshness.

12. Serve

Serve immediately while the vegetables are warm, the burrata is creamy, and the pecans are crunchy. Spoon the vegetables onto plates with plenty of burrata and glaze.

Why This Recipe Works

This tray bake brings together a delicious combination of textures and flavours. Brussels sprouts become deeply caramelized and crisp around the edges, while sweet potatoes turn tender and naturally sweet in the oven.

The burrata adds a rich, creamy element that balances the roasted vegetables beautifully. Toasted pecans provide a satisfying crunch, while dried cranberries add little bursts of sweet-tart flavour.

The cranberry maple glaze ties everything together with fruity sweetness, citrus brightness, and a subtle tang from balsamic vinegar and Dijon mustard. The result is a simple roasted vegetable dish that feels festive and elegant without requiring complicated preparation.

Tips for the Best Brussels Sprouts & Sweet Potato Tray Bake

• Cut the sweet potatoes evenly: Similar-sized cubes cook more evenly and develop better caramelization.
• Place Brussels sprouts cut-side down: This encourages the cut surfaces to become deeply browned and crisp.
• Don’t overcrowd the pan: Spread the vegetables out so they roast instead of steaming.
• Add the glaze after roasting: This keeps the glaze fresh and glossy while allowing the vegetables to develop good colour in the oven.
• Toast the pecans: A few minutes in a dry skillet intensifies their flavour and adds extra crunch.
• Add burrata at the end: Keeping it off the baking sheet allows it to remain creamy and distinct.
• Serve promptly: The contrast between warm vegetables, creamy burrata, and crunchy pecans is best when served soon after assembly.

Serving Suggestions

This tray bake makes an excellent side dish for roasted chicken, turkey, pork, or salmon. It is particularly well suited to Thanksgiving, Christmas, and other festive family dinners.

For a vegetarian meal, serve it alongside a simple green salad, crusty bread, quinoa, farro, or another favourite grain. The creamy burrata and hearty roasted vegetables make it satisfying enough to work as a light main course as well.

Frequently Asked Questions

Can I use another cheese instead of burrata?

Yes. Fresh mozzarella, goat cheese, or crumbled feta can all work well. Goat cheese gives the dish a tangier flavour, while feta adds a saltier contrast.

Can I prepare the vegetables ahead of time?

You can wash, trim, peel, and cut the vegetables several hours ahead. Keep them refrigerated until you’re ready to roast them. For the best texture, roast and assemble the dish shortly before serving.

Can I use frozen sweet potatoes?

Fresh sweet potatoes are recommended for the best roasting texture, but frozen pieces can work in a pinch. If using frozen vegetables, avoid overcrowding the baking sheet and allow extra time if needed.

Can I use fresh cranberries instead of dried cranberries?

The dried cranberries provide a chewy, naturally sweet contrast. Fresh cranberries can be used as a garnish, but they have a much sharper flavour and are not a direct substitute for the dried fruit.

Can I make the cranberry maple glaze ahead of time?

Yes. The glaze can be prepared ahead and refrigerated. Gently warm it before serving if it becomes too thick, then drizzle it over the roasted vegetables.

Can I serve this dish at room temperature?

Yes. While the contrast is especially enjoyable when the vegetables are warm and the burrata is creamy, the tray bake can also be served slightly cooled or at room temperature.

Nutrition & Timing

Details	Amount
Prep Time	15 minutes
Cook Time	40 minutes
Total Time	55 minutes
Servings	6
Calories	Approx. 430 per serving
Protein	Approx. 12g per serving

Final Thoughts

Roasted Brussels Sprouts & Sweet Potato Tray Bake with Burrata, Pecans & Cranberries is a beautiful way to turn simple vegetables into a memorable dish. The Brussels sprouts and sweet potatoes become golden and caramelized, while creamy burrata adds richness and the toasted pecans bring satisfying crunch.

The cranberry maple glaze gives the entire dish a festive finish, combining sweet, fruity, citrusy, and tangy flavours in every bite. With its colourful presentation and easy preparation, this tray bake is perfect for both everyday dinners and special occasions.

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