Name: Roasted Sweet Potatoes and Broccoli with Pecans and Cranberries
Prep time: 10 min
Cook time: PT-489908H44M2S
Total time: PT-489908H44M2S
Cuisine: American
Ingredients: 2 medium sweet potatoes, peeled and cubed; 4 cups broccoli florets; 2–3 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp garlic powder or 2 cloves fresh garlic, minced (optional); 1/2 cup pecans, roughly chopped; 1/3 cup dried cranberries; 1 tbsp balsamic vinegar or maple syrup (optional, for drizzling)

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Roasted sweet potatoes and broccoli with pecans and cranberries is one of those side dishes I keep coming back to—especially in the cooler months. The caramelized sweetness of roasted vegetables, the crunch of toasted nuts, and the tart pop of cranberries create a perfect blend of textures and flavors. It’s warm, hearty, and beautiful on the plate.

Why You’ll Love This Recipe

I love this recipe because it’s as easy to prepare as it is flavorful. It’s a great way to pack in veggies, and the roasted pecans and cranberries give it just the right amount of richness and brightness. Whether I serve it as a side for dinner or pile it into a grain bowl for lunch, it always feels satisfying and wholesome.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes (peeled and cubed)
Broccoli florets
Olive oil
Salt and pepper
Garlic powder or fresh garlic (optional)
Pecans (roughly chopped)
Dried cranberries
Balsamic vinegar or maple syrup (optional, for drizzling)

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I toss the sweet potatoes with olive oil, salt, pepper, and garlic powder, then spread them in a single layer on the baking sheet.
I roast them for about 20 minutes, then add the broccoli, tossing everything together and returning it to the oven.
I continue roasting for another 15–20 minutes, until the veggies are golden and tender.
In the last 5 minutes, I add the pecans to the pan so they toast lightly.
Once out of the oven, I toss everything with the dried cranberries.
I sometimes drizzle with balsamic vinegar or maple syrup before serving for a little extra punch.

Servings and timing

This recipe serves 4–6 as a side.
Prep time: 10 minutes
Cook time: 35–40 minutes
Total time: 45–50 minutes

Variations

I sometimes add red onion or Brussels sprouts to the mix for extra color and flavor.
Pumpkin seeds or walnuts work well if I’m out of pecans.
For a more savory version, I skip the cranberries and drizzle with tahini or lemon juice.
I make it a full meal by tossing it over quinoa or farro and adding chickpeas or grilled chicken.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm them in a skillet or in the oven at 350°F until heated through. The microwave works too, but the texture is best when re-crisped a little.

FAQs

Can I make this dish ahead of time?

Yes. I often roast everything a day ahead and reheat just before serving. I add the cranberries fresh to keep their texture.

How do I keep the broccoli from getting mushy?

I add the broccoli halfway through roasting and make sure it’s in small, even pieces. I also avoid crowding the pan so it roasts instead of steams.

Can I use frozen vegetables?

I prefer fresh for the best texture, but I’ve used frozen broccoli in a pinch—just roast it a bit longer and expect it to be softer.

Are there substitutes for pecans?

Yes! Walnuts, almonds, or pumpkin seeds all work great. I just make sure they’re toasted for extra flavor.

Is this dish vegan and gluten-free?

Yes, it’s naturally both—just be sure any optional drizzle (like balsamic glaze) doesn’t contain added sugars or thickeners with gluten.

Conclusion

Roasted sweet potatoes and broccoli with pecans and cranberries is one of my favorite seasonal side dishes. It’s hearty, colorful, and bursting with flavor. I love how easy it is to make, and how well it pairs with everything from simple proteins to holiday spreads.