Roasted Sweet Potatoes With Broccoli, Pecans and Cranberries
A vibrant one-pan dish that brings together caramelized sweet potatoes, roasted broccoli, crunchy pecans, and tart cranberries. Finished with a light citrusy glaze and a sprinkle of fresh herbs, this meal is comforting, nourishing, and perfect for weeknight dinners or a weekend side dish.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 3 cups broccoli florets
- 1/2 cup pecans, roughly chopped
- 1/2 cup dried cranberries
- 2 tbsp olive oil
- 1 orange or lemon juice (freshly squeezed)
- 1 tsp honey or maple syrup
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, a pinch of salt, and a little pepper. Spread them in a single layer on one side of the baking sheet.
- Toss the broccoli florets with the remaining tablespoon of olive oil, salt, pepper, and the cumin and paprika. Mingle with the sweet potatoes on the sheet so everything roasts together in a hot, dry environment.
- Roast for about 15 minutes, then stir. Add the pecans and cranberries to the tray, returning everything to the oven for another 8–12 minutes, until the sweet potatoes are tender and the broccoli is lightly charred at the edges.
- While the vegetables roast, whisk together the orange or lemon juice with honey (or maple syrup) to create a light glaze. Season with a pinch of salt if desired.
- Remove the sheet from the oven and drizzle the citrus glaze over the roasted vegetables. Toss gently to coat, then return to the oven for 1–2 minutes just to set the glaze.
- Transfer to a serving dish, sprinkle with chopped parsley, and adjust seasoning with additional salt or pepper if needed. Enjoy warm.