Brussels sprouts Cranberries Pecans Beets

Brussels sprouts Cranberries Pecans Beets taste sweet, nutty, a little earthy, and hit that salty-tangy balance that makes you keep “just tasting” from the pan. This side dish works for weeknights and holidays, takes about 45 minutes total, and feels fancy without any stress. I tested a version of this for a Friendsgiving years ago and watched people who “hate Brussels sprouts” scrape the bowl clean.

Why Brussels sprouts Cranberries Pecans Beets Is Worth It

You get crispy roasted Brussels sprouts, caramelized beets, chewy cranberries, and toasty pecans in one pan. The textures hit every note: crunchy, tender, juicy, and a little sticky from the glaze.

The flavors stay simple but bold, so you can pair this with roast chicken, turkey, salmon, or a big grain bowl. You also prep everything on one sheet pan, which keeps cleanup easy and your sink less scary.

“This Brussels sprouts Cranberries Pecans Beets recipe tastes like a holiday side and a weeknight sheet pan dinner had a very delicious baby.” ★★★★★

Ingredients You Need

Produce

• 1 pound Brussels sprouts, trimmed and halved
• 3 medium beets, peeled and cut into 1 inch cubes (red or golden both work)
• 1 small red onion, sliced into thick wedges, optional but tasty
• 2 garlic cloves, minced or grated

Dried fruit and nuts

• 1 cup pecan halves or large pieces
• 1/2 cup dried cranberries (sweetened or unsweetened; use what you like)

Fats

• 3 tablespoons olive oil or avocado oil
• 1 tablespoon melted butter or ghee, optional, for extra richness

Acid and sweetness

• 2 tablespoons balsamic vinegar (aged balsamic tastes amazing here)
• 1 tablespoon maple syrup or honey
• 1 teaspoon Dijon mustard

Seasoning

• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes, optional
• Zest of 1 orange, optional but highly recommended
• Fresh thyme leaves or chopped rosemary, about 1 teaspoon

Pantry shortcuts and notes

• Use pre-trimmed Brussels sprouts from a bag to save time.
• Use pre-cooked beets from the refrigerated section and shorten the roasting time.
• Use bottled balsamic glaze and skip the maple syrup if you want a shortcut.

Equipment

• Large rimmed sheet pan
• Parchment paper or a silicone baking mat
• Large mixing bowl
• Small bowl or jar for the dressing
• Sharp knife and cutting board
• Spatula or tongs

Quick Tips & substitutions

• Cut Brussels sprouts and beets to similar size so they roast evenly and crisp nicely.
• Roast beets a bit longer than Brussels sprouts if they feel too firm; they handle extra oven time well.
• Swap pecans with walnuts, almonds, or pumpkin seeds if you need a nut free version.
• Use dried cherries or golden raisins instead of cranberries if that is what you have.
• Use pre-cooked beets and add them halfway through roasting to avoid overcooking.
• Toss everything in the dressing right on the sheet pan to skip an extra bowl.
• Line the pan with parchment to prevent sticking and make cleanup easier.
• Taste and adjust salt and acid at the end; a tiny splash of extra balsamic can wake the whole dish up.

How to Make Brussels sprouts Cranberries Pecans Beets

Step 1: Prep the veggies

Preheat the oven to 400°F and line a large sheet pan with parchment. Trim the stem ends from the Brussels sprouts and slice them in half through the core. Peel the beets, then cut them into 1 inch cubes so they roast at the same rate.

Pat the Brussels sprouts and beets dry with a clean towel so they roast instead of steam. Add them to a large mixing bowl with the sliced red onion and minced garlic. Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper, and toss until everything looks glossy and coated.

Step 2: Start roasting

Spread the Brussels sprouts, beets, and onion in a single layer on the sheet pan. Place Brussels sprouts cut side down so they caramelize and crisp. Slide the pan into the oven and roast for 20 minutes.

Stir the veggies halfway through if your oven runs hot on one side. Check a beet cube with a fork; it should start to feel tender but not fully soft. Keep the pan in the oven while you mix the glaze.

Step 3: Mix the balsamic maple glaze

In a small bowl or jar, whisk together 1 tablespoon olive oil, melted butter if using, balsamic vinegar, maple syrup, and Dijon mustard. Add orange zest, thyme, and red pepper flakes. Taste and adjust with a pinch of salt or a bit more maple if you like it sweeter.

You want a glossy, pourable dressing that clings to the spoon. If it tastes bold and slightly tangy, it will taste perfect on the roasted veggies. Set it aside while the veggies finish their first roast.

Step 4: Add pecans and cranberries

Pull the sheet pan from the oven after the first 20 minutes. Scatter the pecans and dried cranberries over the Brussels sprouts and beets. Drizzle the balsamic maple glaze over everything.

Use a spatula to toss gently right on the pan so you coat every piece. Spread the mixture back into a single layer. Return the pan to the oven.

Step 5: Finish roasting

Roast for another 10 to 15 minutes, until the Brussels sprouts turn deep golden on the edges and the beets feel tender when you pierce them. The pecans should smell toasty and the cranberries should plump slightly. Watch closely during the last 5 minutes so the nuts do not burn.

Taste a Brussels sprout and a beet cube. Add a pinch more salt or a tiny splash of balsamic if the flavors need a lift. Serve hot or warm right from the pan or transfer to a serving dish.

Recipe Variations

• Gluten free: The recipe already stays gluten free; just check labels on Dijon and dried cranberries.
• Vegan: Use all olive oil, skip butter, and choose maple syrup instead of honey.
• Low carb: Reduce or skip the maple syrup and use fewer cranberries; add more pecans for crunch.
• Extra protein: Toss in cooked chickpeas, grilled chicken strips, or roasted tofu cubes at the end.
• Extra veggies: Add carrot coins, parsnip chunks, or cauliflower florets to the pan.
• Extra herbs: Finish with chopped parsley, chives, or more thyme for a fresh hit.

Ways to Serve Brussels sprouts Cranberries Pecans Beets

• Spoon over quinoa, farro, or brown rice for a hearty grain bowl.
• Serve next to roast chicken, turkey breast, or baked salmon.
• Pile on top of mixed greens with a little extra olive oil for a warm salad.
• Use as a filling for a veggie wrap with hummus.
• Serve alongside mashed potatoes or sweet potatoes for a cozy dinner.

Storage Success

Store leftover Brussels sprouts Cranberries Pecans Beets in an airtight container in the fridge for up to 4 days. Reheat on a skillet over medium heat with a splash of water or oil so the veggies regain some crisp edges. Use the oven at 375°F for about 10 minutes if you want to revive the roasted texture. Eat leftovers cold in salads if you feel lazy and hungry at the same time, which happens to me more often than I admit.

Brussels Sprouts with Cranberries, Pecans, and Beets

Crispy roasted Brussels sprouts, caramelized beets, chewy cranberries, and toasty pecans tossed in a tangy-sweet balsamic maple glaze for an easy, elegant side dish.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Salad

Cuisine: American

Ingredients

  

• 1 pound Brussels sprouts, trimmed and halved
• 3 medium beets, peeled and cut into 1 inch cubes
• 1 small red onion, sliced into thick wedges
• 2 cloves garlic, minced or grated
• 3 tablespoons olive oil or avocado oil
• 1 tablespoon melted butter or ghee
• 1 cup pecan halves or large pieces
• 1/2 cup dried cranberries
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup or honey
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 orange, zested
• 1 teaspoon fresh thyme leaves or chopped rosemary

Instructions

 

1. Preheat the oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
2. Trim the Brussels sprouts and slice them in half through the core. Peel the beets and cut them into 1 inch cubes. Pat the Brussels sprouts and beets dry with a clean towel.
3. Add the Brussels sprouts, beets, sliced red onion (if using), and minced garlic to a large mixing bowl. Drizzle with 2 tablespoons of the olive oil, then sprinkle with the kosher salt and black pepper. Toss until everything is evenly coated.
4. Spread the vegetables in a single layer on the prepared sheet pan, placing the Brussels sprouts cut side down for better caramelization. Roast for 20 minutes, stirring halfway if needed for even browning.
5. While the vegetables roast, whisk together the remaining 1 tablespoon olive oil, melted butter or ghee (if using), balsamic vinegar, maple syrup or honey, and Dijon mustard in a small bowl. Add orange zest, thyme or rosemary, and red pepper flakes (if using). Taste and adjust with a pinch of salt or a bit more maple if desired.
6. After 20 minutes, remove the pan from the oven. Scatter the pecans and dried cranberries over the vegetables. Drizzle the balsamic maple mixture evenly over everything.
7. Use a spatula to gently toss the Brussels sprouts, beets, onion, pecans, and cranberries on the pan until well coated, then spread back into an even layer.
8. Return the pan to the oven and roast for another 10 to 15 minutes, until the Brussels sprouts are deeply golden on the edges, the beets are tender, the pecans smell toasty, and the cranberries are slightly plumped.
9. Taste and adjust with a pinch more salt or a small splash of balsamic vinegar if needed. Serve hot or warm directly from the pan or transfer to a serving dish.

Notes

Nutrition Information
Approximate per serving (6 servings): 230–260 calories; fat 15–18 g; saturated fat 2–4 g; carbohydrates 24–28 g; fiber 5–7 g; sugars 15–18 g; protein 4–6 g; sodium 260–320 mg. Values will vary based on brands, exact produce size, and whether you use butter vs. oil and maple syrup vs. honey.