Roasted Sweet Potatoes and Broccoli with Pecans and Cranberries
Roasted Sweet Potatoes and Broccoli with Pecans and Cranberries is a colourful, flavour-packed side dish that brings together tender caramelised sweet potatoes, roasted broccoli, crunchy pecans, and sweet-tart dried cranberries. A touch of maple syrup, balsamic vinegar, and fresh rosemary adds a delicious balance of sweet, savoury, and tangy flavours.
This easy roasted vegetable recipe is simple enough for a weeknight meal but feels special enough for a holiday table. Finished with creamy feta and fresh parsley, it makes a satisfying side dish that can be served warm or at room temperature.
Ingredients
For the Roasted Vegetables:
- 4 cups sweet potatoes, peeled and cubed (600 g)
- 4 cups broccoli florets (300 g)
- 2 tbsp olive oil (30 ml)
- 1 tsp garlic powder (3 g)
- 1 tsp dried thyme (1 g)
- ½ tsp smoked paprika (1 g)
- ½ tsp salt (3 g)
- ¼ tsp black pepper (0.5 g)
For the Cranberry-Pecan Topping:
- ¾ cup pecans, roughly chopped (85 g)
- ½ cup dried cranberries (60 g)
- 2 tbsp maple syrup (30 ml)
- 1 tbsp balsamic vinegar (15 ml)
- 1 tsp fresh rosemary, finely chopped (1 g)
For Finishing:
- ⅓ cup crumbled feta cheese (50 g)
- 1 tbsp fresh parsley, chopped (4 g)
How to Make It
1. Prepare the Oven and Vegetables
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Add the cubed sweet potatoes and broccoli florets to the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, dried thyme, smoked paprika, salt, and black pepper. Toss thoroughly until the vegetables are evenly coated, then spread them into a single layer.
2. Roast the Vegetables
Roast the sweet potatoes and broccoli for 25–30 minutes, stirring once halfway through cooking. Continue roasting until the sweet potatoes are tender and lightly caramelised and the broccoli is browned around the edges.
3. Prepare the Cranberry-Pecan Mixture
While the vegetables are roasting, place the chopped pecans, dried cranberries, maple syrup, balsamic vinegar, and finely chopped rosemary in a small bowl. Stir gently until the pecans and cranberries are evenly coated with the maple-balsamic mixture.
4. Combine While Warm
Remove the roasted vegetables from the oven and gently toss them with the cranberry-pecan mixture while they are still warm. The warmth of the vegetables helps the maple and balsamic flavours blend into the roasted ingredients without making the pecans lose all of their texture.
5. Finish and Serve
Transfer the roasted vegetables to a serving platter. Sprinkle with crumbled feta and fresh parsley, then serve warm or at room temperature.
Why This Recipe Works
The combination of sweet potatoes and broccoli gives this dish a wonderful contrast of textures and flavours. The sweet potatoes become tender and caramelised in the oven, while the broccoli develops lightly browned edges that add a savoury roasted flavour.
The cranberry-pecan topping takes the vegetables to another level with crunchy nuts, chewy dried fruit, maple syrup, balsamic vinegar, and fresh rosemary. Creamy feta adds a salty finish that balances the natural sweetness of the sweet potatoes and cranberries.
Tips for the Best Roasted Sweet Potatoes and Broccoli
- Cut evenly: Cut the sweet potatoes into similarly sized cubes so they roast evenly and become tender at the same time.
- Use a single layer: Spread the vegetables across the baking sheet without overcrowding them to encourage proper roasting and caramelisation.
- Stir halfway: Turning the vegetables once during roasting helps them brown more evenly on multiple sides.
- Keep the pecans crunchy: Add the cranberry-pecan mixture after roasting rather than before so the nuts retain more of their texture.
- Serve with feta: Add the feta just before serving for a creamy, salty contrast against the sweet and roasted flavours.
Serving Suggestions
This roasted vegetable dish works beautifully alongside roasted chicken, turkey, grilled meats, or a simple grain-based meal. It can also be served as part of a larger spread with other roasted vegetables, salads, and fresh bread.
For a holiday-inspired table, transfer the vegetables to a large serving platter and finish with extra cranberries, pecans, feta, and fresh parsley. The combination of warm colours and contrasting textures makes it especially inviting when served family-style.
Frequently Asked Questions
Can I use frozen broccoli?
Fresh broccoli works best for roasting because it develops nicely browned edges. If using frozen broccoli, thaw it first and pat it dry thoroughly to remove excess moisture before roasting.
What type of sweet potatoes work best?
Any firm sweet potatoes suitable for roasting will work well. Choose potatoes that are firm and cut them into evenly sized cubes for consistent cooking.
Can I prepare this recipe ahead of time?
The vegetables can be roasted ahead of serving and gently reheated. For the best texture, add the cranberry-pecan mixture, feta, and parsley shortly before serving.
Can I substitute the feta cheese?
Yes. Goat cheese can provide a similarly creamy and tangy finish, while another mild crumbly cheese can also work depending on your preference.
Can I make the cranberry-pecan topping without maple syrup?
The maple syrup adds sweetness and helps coat the pecans and cranberries. If needed, another mild liquid sweetener can be used while keeping the balsamic vinegar and rosemary for balance.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 6 |
| Prep Time | 15 minutes |
| Cook Time | 25–30 minutes |
| Total Time | 40–45 minutes |
| Calories | 345 |
| Protein | 7 g |
| Carbohydrates | 42 g |
| Fat | 18 g |
| Fiber | 7 g |
| Sugar | 19 g |
| Sodium | 390 mg |
Final Thoughts
Roasted Sweet Potatoes and Broccoli with Pecans and Cranberries is an easy way to turn everyday vegetables into a colourful and satisfying side dish. The combination of caramelised vegetables, chewy cranberries, crunchy pecans, and creamy feta creates plenty of flavour and texture in every bite.
With minimal preparation and one baking sheet, this recipe is ideal for both everyday dinners and special gatherings. Serve it warm or at room temperature for a simple vegetable dish that looks as good as it tastes.
Print
Roasted Sweet Potatoes and Broccoli with Pecans and Cranberries
- Total Time: 40–45 minutes
Description
A colourful, flavour-packed side dish combining tender caramelised sweet potatoes, roasted broccoli, crunchy pecans, sweet-tart dried cranberries, maple syrup, balsamic vinegar, fresh rosemary, creamy feta, and parsley. Perfect for weeknight dinners or holiday tables.
Ingredients
For the Roasted Vegetables:
4 cups sweet potatoes, peeled and cubed (600 g)
4 cups broccoli florets (300 g)
2 tbsp olive oil (30 ml)
1 tsp garlic powder (3 g)
1 tsp dried thyme (1 g)
½ tsp smoked paprika (1 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Cranberry-Pecan Topping:
¾ cup pecans, roughly chopped (85 g)
½ cup dried cranberries (60 g)
2 tbsp maple syrup (30 ml)
1 tbsp balsamic vinegar (15 ml)
1 tsp fresh rosemary, finely chopped (1 g)
For Finishing:
⅓ cup crumbled feta cheese (50 g)
1 tbsp fresh parsley, chopped (4 g)
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Add the cubed sweet potatoes and broccoli florets to the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, dried thyme, smoked paprika, salt, and black pepper. Toss thoroughly until evenly coated, then spread the vegetables into a single layer.
2. Roast the sweet potatoes and broccoli for 25–30 minutes, stirring once halfway through cooking, until the sweet potatoes are tender and lightly caramelised and the broccoli is browned around the edges.
3. While the vegetables are roasting, place the chopped pecans, dried cranberries, maple syrup, balsamic vinegar, and finely chopped rosemary in a small bowl. Stir gently until the pecans and cranberries are evenly coated.
4. Remove the roasted vegetables from the oven and gently toss them with the cranberry-pecan mixture while they are still warm. The warmth helps the maple and balsamic flavours blend into the roasted vegetables while keeping the pecans pleasantly crunchy.
5. Transfer the roasted vegetables to a serving platter. Sprinkle with crumbled feta and fresh parsley, then serve warm or at room temperature.
Notes
Cut the sweet potatoes into similarly sized cubes so they roast evenly and become tender at the same time.
Spread the vegetables across the baking sheet without overcrowding them to encourage proper roasting and caramelisation.
Turn the vegetables once during roasting to help them brown evenly on multiple sides.
Add the cranberry-pecan mixture after roasting so the pecans retain more of their texture.
Add the feta just before serving for a creamy, salty contrast against the sweet roasted flavours.
Fresh broccoli works best for roasting. If using frozen broccoli, thaw it first and pat it dry thoroughly before roasting.
The vegetables can be roasted ahead of serving and gently reheated. For the best texture, add the cranberry-pecan mixture, feta, and parsley shortly before serving.
Goat cheese can be substituted for feta, or another mild crumbly cheese can be used.
Another mild liquid sweetener can replace the maple syrup while keeping the balsamic vinegar and rosemary for balance.
Serve alongside roasted chicken, turkey, grilled meats, or a simple grain-based meal. It can also be part of a larger spread with salads and fresh bread.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
