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Roasted Sweet Potatoes and Broccoli with Pecans and Cranberries

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Roasted sweet potatoes and broccoli with pecans and cranberries is a colorful, flavorful side dish that combines caramelized vegetables, crunchy nuts, and sweet-tart cranberries. It’s an easy, wholesome recipe that’s perfect for everyday meals or holiday spreads.

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)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, toss cubed sweet potatoes with half the olive oil, salt, pepper, and garlic powder. Spread in a single layer on the baking sheet and roast for 20 minutes.
  3. Remove tray, add broccoli and remaining oil, toss everything together, and return to oven for another 15–20 minutes until veggies are golden and tender.
  4. Add pecans to the baking sheet during the last 5 minutes of roasting to toast lightly.
  5. Remove from oven and immediately toss with dried cranberries.
  6. Drizzle with balsamic vinegar or maple syrup if using. Serve warm.

Notes

  • Add red onions or Brussels sprouts for variety.
  • Substitute pecans with walnuts, almonds, or pumpkin seeds.
  • Omit cranberries and drizzle with tahini or lemon juice for a savory twist.
  • Serve over grains like quinoa or farro to make it a complete meal.
  • Best texture when reheated in oven or skillet instead of microwave.

Nutrition

Find it online: https://cookedbymaya.com/roasted-sweet-potatoes-and-broccoli-with-pecans-and-cranberries/