A delicious oven-roasted vegetable medley featuring golden potatoes, sweet carrots, Brussels sprouts, broccoli, butternut squash, crunchy pecans and dried cranberries. Perfect for Christmas dinner, Thanksgiving, family gatherings and special occasions.
1. Recipe information
Preparation time: 20 minutes
Cooking time: 35–45 minutes
Total time: Approximately 1 hour
Servings: 6–8 people
Oven temperature: 200°C / 400°F
Difficulty: Easy
Cuisine: American-inspired festive side dish
Diet: Vegetarian; gluten-free with suitable ingredients
2. Ingredients
Vegetables
3 medium carrots, peeled and cut into thick sticks
300 g Brussels sprouts, trimmed and halved
1 medium broccoli, separated into florets
400 g baby potatoes, halved
250 g butternut squash, peeled and cubed
1 small red onion, cut into wedges (optional)
Nuts and dried fruits
¾ cup pecan halves (approximately 85 g)
½ cup dried cranberries (approximately 60 g)
Honey garlic seasoning
3 tablespoons olive oil
2 tablespoons honey
1 tablespoon melted butter
3 garlic cloves, finely minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
½ teaspoon paprika
¾ teaspoon salt
½ teaspoon black pepper
1 teaspoon balsamic vinegar (optional)
Garnishing
2 tablespoons fresh parsley, chopped
Fresh thyme leaves
A pinch of sea salt
1 teaspoon extra honey (optional)
3. Instructions
Step 1: Prepare the vegetables
Wash all vegetables thoroughly.
Peel and cut carrots into thick sticks.
Trim Brussels sprouts and cut them in half.
Cut broccoli into medium-sized florets.
Halve the baby potatoes.
Peel and cube the butternut squash.
Pat all vegetables dry using a clean kitchen towel.
Step 2: Prepare the honey garlic glaze
In a small mixing bowl, combine olive oil, honey, melted butter, minced garlic, rosemary, thyme, paprika, salt, black pepper and balsamic vinegar.
Whisk until everything is thoroughly combined.
Step 3: Season the vegetables
Place potatoes, carrots and butternut squash in a large mixing bowl.
Pour approximately two-thirds of the prepared glaze over them. Toss until evenly coated.
In another bowl, combine Brussels sprouts and broccoli with the remaining glaze.
Step 4: Roast the vegetables
Preheat the oven to 200°C (400°F).
Line a large baking tray with parchment paper.
Spread potatoes, carrots and squash in a single layer.
Roast for 15 minutes.
Remove the tray and add Brussels sprouts and broccoli.
Toss gently and return to the oven.
Roast for another 20–25 minutes until golden, tender and slightly caramelized.
Avoid overcrowding the baking tray. Use two trays if necessary.
Step 5: Toast the pecans
Place pecans in a dry frying pan over low-medium heat.
Toast for approximately 2–3 minutes, stirring frequently.
Remove from the heat when fragrant and lightly golden. Allow them to cool slightly.
Step 6: Add cranberries and pecans
Remove the vegetables from the oven.
Add toasted pecans and dried cranberries. Toss gently to distribute them throughout the vegetables.
Adding cranberries after roasting prevents them from becoming too dry or burnt.
Step 7: Garnish and serve
Transfer the roasted vegetables to a serving platter.
Garnish with fresh parsley, thyme leaves and a small drizzle of honey.
Serve warm.
4. Detailed nutritional information about pecans
Pecans are an important ingredient because they provide a rich buttery flavour, crunchy texture and beneficial nutrients.
Approximate nutrition per 28 g (1 oz) of pecans:
Nutrient
Amount
Calories
196 kcal
Protein
2.6 g
Total fat
20.4 g
Saturated fat
1.8 g
Carbohydrates
3.9 g
Dietary fibre
2.7 g
Sugars
1.1 g
Magnesium
34 mg
Zinc
1.3 mg
Potassium
116 mg
Health benefits of pecans
Heart health: Contain predominantly unsaturated fats.
Antioxidants: Provide polyphenols and vitamin E compounds.
Digestive health: Supply dietary fibre.
Mineral content: Provide magnesium, zinc and manganese.
Energy: Their healthy fats make them an energy-dense food.
Alternative nuts
You can substitute pecans with:
Walnuts: Earthy flavour and crunchy texture.
Almonds: Mild flavour and firm crunch.
Cashews: Creamy texture and slightly sweet taste.
Pistachios: Distinctive flavour and attractive colour.
Allergy warning: Pecans, walnuts, almonds, cashews and pistachios are tree nuts. They can cause serious allergic reactions. For people with nut allergies, omit them and use pumpkin or sunflower seeds only if those are safe for them.
5. Important cooking tips
Cut vegetables into similar-sized pieces.
Always dry vegetables before seasoning.
Roast potatoes and carrots first because they require more cooking time.
Add broccoli later to prevent overcooking.
Toast pecans separately for maximum flavour.
Add cranberries at the end.
Avoid excessive honey because it can burn.
Do not overcrowd the baking tray.
6. Recipe variations
Vegan version: Replace honey with maple syrup and butter with olive oil.
Cheesy version: Add crumbled feta cheese immediately before serving.
Festive version: Add pomegranate seeds and pistachios.
Balsamic version: Finish with balsamic glaze and fresh thyme.
Spicy version: Add ¼ teaspoon chilli flakes and a pinch of cayenne pepper.
7. Storage and reheating
Refrigerate leftovers in an airtight container within 2 hours.
Store in the refrigerator for 3–4 days.
Reheat in an oven at 180°C for 8–12 minutes.
Alternatively, reheat in an air fryer at 170°C for 4–6 minutes.
Store pecans separately if you want to preserve their crunch.
Do not repeatedly reheat leftovers.
8. Frequently asked questions (Q&A)
Q1. Can I prepare the vegetables one day in advance?
Yes. Wash, peel and cut the vegetables a day before. Store them in airtight containers in the refrigerator. Prepare the glaze separately and roast everything on the serving day.
Q2. Can I use frozen vegetables?
Yes. Thaw them completely and remove excess moisture before roasting. Fresh vegetables generally provide better texture.
Q3. Why are my roasted vegetables soggy?
The most common reasons are overcrowding the baking tray, excess moisture or insufficient oven temperature. Spread vegetables in a single layer.
Q4. Can I replace pecans with walnuts?
Yes. Walnuts are an excellent alternative and pair particularly well with dried cranberries.
Q5. Can I prepare this recipe without honey?
Yes. Substitute maple syrup or a small amount of brown sugar.
Q6. When should I add dried cranberries?
Add them after roasting or during the final 2–3 minutes of cooking.
Q7. Can I make this recipe without butter?
Yes. Use olive oil instead.
Q8. Is this recipe suitable for children?
Generally yes, provided the vegetables are cooked appropriately and there are no allergies. Avoid whole nuts for young children because of choking risks.
Q9. Can I cook the vegetables in an air fryer?
Yes. Cook in batches at approximately 185°C for 15–22 minutes, shaking halfway through. Cooking time depends on the size of the pieces and the air fryer.
Q10. What dishes can I serve alongside this recipe?
It pairs beautifully with roast chicken, turkey, grilled fish, baked salmon, beef steak and lentil dishes.
9. Approximate nutritional information per serving
Based on 8 servings:
Nutrient
Approximate amount
Calories
280–330 kcal
Protein
6–8 g
Carbohydrates
35–42 g
Fat
15–18 g
Fibre
6–8 g
Sugars
11–15 g
Actual values depend on ingredient quantities, brands and serving sizes.
10. Chef’s final recommendations
For the best flavour and presentation:
Use fresh, colourful vegetables.
Choose naturally sweet carrots and butternut squash.
Use good-quality pecan halves.
Toast pecans just before serving.
Balance the sweetness of honey and cranberries with garlic, rosemary and black pepper.
Finish with fresh parsley and thyme.