2 large sweet potatoes, peeled and cubed into 1-inch pieces
3 large carrots, peeled and sliced into thick coins
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup whole berry cranberry sauce
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
1 tablespoon orange juice
1/2 teaspoon dried thyme
1/4 cup dried cranberries, for garnish
1/4 cup toasted pecans or walnuts, optional garnish
Instructions
Preheat your oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and to make cleanup easier after the sticky glaze is applied. Ensuring the oven is fully preheated is essential for getting that initial sear on the vegetables.
In a large mixing bowl, combine the halved Brussels sprouts, cubed sweet potatoes, and carrot coins. Drizzle the olive oil over the vegetables and sprinkle with salt and pepper. Toss everything thoroughly with your hands or a large spoon until every piece is evenly coated in oil and seasoning.
Spread the seasoned vegetables in a single layer on your prepared baking sheet. It is important not to crowd the pan, as this would cause the veggies to steam rather than roast. Place the pan in the oven and roast for about 20 to 25 minutes, or until the vegetables are just starting to become tender and the edges are beginning to brown.
While the vegetables are roasting, whisk together the cranberry sauce, maple syrup, balsamic vinegar, orange juice, and dried thyme in a small bowl. If the cranberry sauce is too thick, you can microwave it for 15 seconds to loosen it up. This mixture should be smooth enough to coat the vegetables easily but thick enough to cling to them.
Remove the baking sheet from the oven and carefully pour the cranberry glaze over the par-roasted vegetables. Use a spatula to toss them gently until they are well-coated. Return the pan to the oven for another 10 to 12 minutes. The glaze will bubble and thicken, creating a beautiful, shiny finish. Garnish with dried cranberries and toasted pecans before serving warm.
