I vividly remember the first time I experienced the vibrant hues and comforting warmth of roasted vegetables, and how it instantly transported me back to a cherished family gathering during the holiday season. My grandmother, a master of simple yet exquisite dishes, would always prepare a medley of roasted root vegetables that filled her kitchen with an aroma so inviting, it would draw everyone together around the table. It was the perfect dish to complement the rich, hearty meals we would share, symbolizing both the coziness of home and the nurturing care she poured into every meal.
Fast forward to a chilly autumn evening years later, I found myself yearning for that same sense of warmth and nostalgia. Inspired by those fond memories, I decided to recreate that experience, but with a twist that would cater to my evolving palate. Enter this Roasted Sweet Potatoes, Broccoli, and Pecans recipe—a modern take on my grandmother’s classic that has become a staple in my home, especially during the fall and winter months.
The combination of sweet potatoes and broccoli, roasted to perfection, offers a delightful contrast in textures—soft, caramelized cubes of sweet potato alongside slightly crisp broccoli florets. The pecans, gently toasted, bring a satisfying crunch and a buttery richness that pairs beautifully with the sweetness of the potatoes. And let’s not forget the dried cranberries, which add a pop of tartness, balancing the dish and making it truly irresistible.
This dish has since become a go-to for my own family gatherings, much like my grandmother’s original recipe. Whether I’m serving it as a hearty side for a holiday feast or enjoying it as a main course with a drizzle of maple syrup and lime juice, it never fails to bring a sense of togetherness and comfort. Every bite is a reminder of the warmth of family traditions, now intertwined with my own culinary adventures.
So, if you’re looking for a dish that’s not only delicious but also packed with the kind of soul-soothing nostalgia that only home-cooked meals can offer, I highly recommend giving this recipe a try. It’s simple enough for a weekday dinner but special enough to take center stage at your next gathering.
Preparing Roasted Sweet Potatoes, Broccoli, and Pecans
Ingredients
- 1 pound sweet potatoes, peeled and cut into 1-inch cubes (approximately 2 medium potatoes)
- 5 cups of broccoli florets (from 1 large head of broccoli)
- 2 tablespoons of olive oil
- 1 tablespoon fresh thyme leaves (or 1 teaspoon Italian seasoning)
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup dried cranberries
- 1 cup pecan halves
Directions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the diced sweet potatoes and broccoli florets. Drizzle with olive oil, and sprinkle with smoked paprika, salt, pepper, and fresh thyme (or Italian seasoning).
- Spread the seasoned vegetables on a parchment-lined baking sheet in a single layer. If necessary, use two sheets to avoid overcrowding.
- Roast the vegetables for approximately 25 minutes, or until the sweet potatoes are tender and slightly caramelized. Adjust cooking time as needed, especially with a convection oven.
- While the vegetables are roasting, spread the pecans on a separate baking sheet. Toast in the oven for 5-10 minutes, watching closely to prevent burning.
- Once roasted, transfer the vegetables to a serving dish. Add the toasted pecans and dried cranberries, then gently toss everything together.
- For an optional hint of sweetness, combine 1 tablespoon of maple syrup with 2 tablespoons of fresh lime juice, and drizzle over the dish before serving. Enjoy!
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F until warmed through, or enjoy at room temperature as a salad topping.
Cooking Tips
If you prefer softer vegetables, roast them covered with foil for the first 15 minutes, then remove the foil to finish cooking. You can also add a pinch of cayenne pepper for a spicy kick.
Serving Suggestions
This dish pairs well with grilled chicken or as a hearty side for holiday meals. Garnish with fresh herbs like parsley or cilantro, and serve alongside a crisp white wine.
Ingredient Substitutions
If you don’t have pecans, walnuts or almonds make a great substitute. For a different flavor profile, substitute dried cranberries with raisins or dried cherries.
Seasonal Variations
In the fall, add diced apples or pears to the mix before roasting. In the spring, replace broccoli with asparagus or green beans for a lighter option.
Allergen Information
This recipe contains tree nuts (pecans). To make it nut-free, omit the pecans or replace them with sunflower seeds or pumpkin seeds.
FAQ:
Can I use frozen vegetables instead of fresh?
Yes, you can use frozen sweet potatoes and broccoli, but be sure to thaw and pat them dry to prevent excess moisture during roasting.
How can I make this dish vegan?
The recipe is already vegan, but you can enhance the flavor with a vegan-friendly sauce or dressing if desired.
What’s the best way to reheat this dish?
Reheat in a preheated oven at 350°F for 10-15 minutes, or microwave in short intervals until warmed through.
Can I add other vegetables to this dish?
Absolutely! Brussels sprouts, carrots, or parsnips would be great additions. Just adjust the roasting time as needed.
How do I prevent the pecans from burning?
Keep a close eye on the pecans while they toast. If you’re worried about burning, reduce the oven temperature slightly and toast for a longer period.
Can I make this dish ahead of time?
Yes, you can prepare and roast the vegetables a day in advance. Store them separately from the pecans and cranberries, then combine just before serving.
Roasted Sweet Potatoes, Broccoli, and Pecans
Ingredients
- 1 pound sweet potatoes peeled and diced into 1-inch cubes (around 2 medium potatoes)
- 5 cups of broccoli florets from 1 large head of broccoli
- 2 tablespoons of olive oil
- 1 tablespoon of fresh thyme leaves or substitute with 1 teaspoon of Italian seasoning
- 1/2 teaspoon of smoked paprika
- Salt and pepper to taste
- 1/2 cup of dried cranberries
- 1 cup of pecan halves
Instructions
Roast the Vegetables:
- Preheat your oven to 400°F.
- In a large mixing bowl, combine the diced sweet potatoes and broccoli florets. Drizzle with olive oil, then sprinkle with smoked paprika, salt, pepper, and fresh thyme leaves (or Italian seasoning if preferred).
- Arrange the seasoned vegetables in a single layer on a large baking sheet lined with parchment paper. If necessary, use two baking sheets to avoid overcrowding.
- Place the baking sheet in the oven on the middle or bottom rack and roast for about 25 minutes, or until the sweet potatoes are tender and slightly crispy. Cooking time may vary, especially if using a convection oven.
Toast the Pecans:
- While the vegetables are roasting, place the pecan halves on a separate baking sheet. Toast them in the same oven for about 5-10 minutes, keeping a close eye on them to prevent burning.
Assemble the Dish:
- Transfer the roasted sweet potatoes and broccoli to a large serving bowl, making sure to include any juices from the roasting pan. Add the toasted pecans and dried cranberries, then toss everything together to combine.
- The roasted vegetables should be flavorful enough on their own, but if you'd like to add a touch of sweetness, mix 1 tablespoon of maple syrup with 2 tablespoons of freshly squeezed lime juice and drizzle over the dish before serving. Enjoy your delicious side dish!
