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These holiday roasted vegetables lighten up the Thanksgiving table with a vibrant mix that contrasts beautifully with rich casseroles and mains. The combination of Brussels sprouts and carrots is simple but becomes special with sweet dried cranberries, tangy balsamic, and the crunch of toasted pecans. I rely on this recipe every fall when I want something easy and crowd-pleasing that balances all the hearty dishes.
I first threw these together on a whim for a crowded holiday dinner and everyone fought for seconds. Now my family expects this colorful side every year.
Ingredients
- Brussels sprouts: bring earthy depth and roast up golden with crispy edges. Look for small to medium sprouts that feel firm and heavy for their size.
- Carrots: add natural sweetness and color. Opt for thicker carrots so they roast up tender but not too soft.
- Garlic: gives bold flavor. Use fresh cloves when possible for the best aroma.
- Extra-virgin olive oil: ensures everything gets evenly caramelized and glossy. Use a quality oil for richer flavor.
- Honey: brings gentle sweetness and helps the veggies brown beautifully. Local honey adds character.
- Balsamic vinegar: adds a bright tartness. Look for balsamic that is rich and syrupy.
- Fresh rosemary and thyme: give the dish a woodsy holiday aroma. Choose sprigs with vibrant green leaves.
- Kosher salt and freshly cracked black pepper: round out the flavors.
- Dried cranberries: provide pops of tart-sweetness. Use unsweetened if you prefer.
- Toasted pecans: deliver crunch. Slice them roughly or leave whole for extra texture.
Step-by-Step Instructions
- Prep and Preheat:
- Preheat your oven to 400 degrees or get your air fryer ready for cooking. Prep your vegetables by trimming and halving Brussels sprouts and slicing carrots into half inch thick pieces.
- Season the Veggies:
- Combine Brussels sprouts and carrots in a large bowl with smashed garlic. Drizzle with olive oil and honey. Splash with balsamic vinegar and sprinkle over rosemary and thyme. Season generously with kosher salt and pepper. Toss thoroughly so every piece is well coated.
- Roast or Air Fry:
- For oven roasting, arrange vegetables in a single layer on a large sheet pan. Bake for about twenty to twenty five minutes, shaking the pan halfway through, until the veggies are tender and edges are caramelized.
For air frying, place the seasoned vegetables in the fryer basket and cook at 400 degrees for about ten minutes, shaking the basket halfway so they brown evenly. - Finish and Serve:
- Transfer the hot roasted vegetables to a serving bowl. Add dried cranberries and toasted pecans, tossing gently to combine. Serve warm or at room temperature for the best texture.
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Every year I look forward to the aroma that fresh rosemary brings as these roast. The first time my nephew took a bite and asked for thirds I knew this dish had earned a permanent spot at our table.
Storage Tips
Leftovers keep well for up to three days in the fridge. Reheat in the oven or air fryer to crisp things up again. That crunch from the pecans stays surprisingly well even the next day.
Ingredient Substitutions
Swap out pecans for walnuts or almonds if you have them. Maple syrup works beautifully instead of honey for a deeper sweetness. Toss in other root vegetables like parsnip or sweet potato to use up whatever you have on hand.
Serving Suggestions
Pair these roasted vegetables with roasted turkey, ham, or any centerpiece protein. They also shine alongside stuffing and gravy or make a hearty topping for a grain bowl with farro or quinoa and a little extra balsamic drizzle.
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A Touch of Tradition
Roasting vegetables is one of the oldest holiday cooking techniques. The mix of sweet and savory, plus a little crunch and tartness, was inspired by classic harvest pairings and my grandmother’s habit of adding nuts to everything festive.
Common Recipe Questions
- → Can I use other vegetables in this dish?
Yes, you can substitute or add vegetables like parsnips, sweet potatoes, or butternut squash for more variety and color.
- → How do I achieve extra crispiness?
For crispier results, use the air fryer method, ensure vegetables are in a single layer, and avoid overcrowding the basket or pan.
- → Can I prepare this side ahead of time?
You can roast or air fry the vegetables in advance. Reheat just before serving to maintain texture and warmth.
- → What herbs work well in this dish?
Rosemary and thyme add robust flavor, but you can incorporate sage or parsley for different herbal notes.
- → How can I make this dish nut-free?
Simply omit the pecans or replace them with toasted pumpkin or sunflower seeds for crunch without nuts.
- → Is there a way to reduce sweetness?
Reduce or omit honey and use less dried cranberries if you prefer a more savory flavor profile.