These holiday-roasted vegetables are an easy, festive side dish. Brussels sprouts, bacon, cranberries, and pecans are drizzled in maple syrup and then oven-roasted until golden. It couldn’t be an easier dish to make, and it’s ready in just an hour!
When I want a holiday side dish that looks impressive without adding stress, these roasted vegetables are my go-to. They’re sweet and savory, full of texture, and nearly foolproof to make—exactly what I want when there’s already a lot happening in the kitchen.
I chop up Brussels sprouts, carrots, red onion, and garlic, toss them with bacon and pure maple syrup, and let the oven do most of the work. Halfway through roasting, I add cranberries and pecans so everything finishes together, turning golden and caramelized with crisp edges and pops of tartness and crunch. Fresh thyme and rosemary, plus a good pinch of salt and pepper, tie all the flavors together.
Because the bacon releases plenty of fat as it cooks, there’s no need for added oil, which keeps things simple and flavorful. It’s all roasted on one pan, so cleanup is easy, and the mostly hands-off cook time gives me space to focus on the rest of the holiday menu. Cozy, festive, and dependable—this is a side dish I make every December.
What’s the best kind of bacon to use?
Opt for regular bacon (rather than thick-cut) for a nice, crispy texture.
Can I prepare this dish ahead of time?
To save time, chop all your vegetables a day ahead. Then roast them in the oven until golden and crispy.
Can I use different vegetables?
Absolutely! Just be mindful of cooking time and try to chop them in a similar size so they cook evenly. Other root vegetables, such as parsnip, sweet potato, and butternut squash, also taste great.
Can I use honey instead of maple syrup?
Yep, honey can be a substitute for maple syrup, but it doesn’t have the same rich flavor.
Holiday Roasted Vegetables Recipe
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Ingredients
- ▢ 1 lb brussels sprouts (trimmed and halved)
- ▢ 2 large carrots (sliced into ½ inch pieces)
- ▢ 1 tablespoon maple syrup
- ▢ 1 teaspoon EACH: minced fresh thyme and rosemary
- ▢ ½ teaspoon EACH: salt and pepper
- ▢ 4 strips bacon (sliced 1" thick)
- ▢ ½ cup cranberries (fresh or frozen)
- ▢ ¼ cup pecans
- ▢ 4 cloves garlic (sliced)
- ▢ 1 medium red onion (quartered)
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Add the brussels and carrots to a large baking sheet lined with parchment paper. 1 lb brussels sprouts, 2 large carrots
- Add the maple syrup, thyme, rosemary, salt, and pepper and toss well. Spread the vegetables out in an even layer then sprinkle the raw bacon over the top. 1 tablespoon maple syrup, 1 teaspoon EACH: minced fresh thyme and rosemary, ½ teaspoon EACH: salt and pepper, 4 strips bacon
- Roast the vegetables for 20 minutes. Remove the pan from the oven and add the cranberries, pecans, garlic, and red onion. Mix everything together and then return the pan to the oven for another 20 minutes, until the veggies are golden and the bacon is crispy. ½ cup cranberries, 4 cloves garlic, 1 medium red onion, ¼ cup pecans
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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More holiday side dish recipes
For more inspiration, check out all of our side dish recipes !
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Green Beans with Bacon and Boursin
Holiday Roasted Vegetables Recipe
Ingredients
- 1 lb brussels sprouts , trimmed and halved
- 2 large carrots , sliced into ½ inch pieces
- 1 tablespoon maple syrup
- 1 teaspoon EACH: minced fresh thyme and rosemary
- ½ teaspoon EACH: salt and pepper
- 4 strips bacon , sliced 1" thick
- ½ cup cranberries , fresh or frozen
- ¼ cup pecans
- 4 cloves garlic , sliced
- 1 medium red onion , quartered
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Add the brussels and carrots to a large baking sheet lined with parchment paper. 1 lb brussels sprouts, 2 large carrots
- Add the maple syrup, thyme, rosemary, salt, and pepper and toss well. Spread the vegetables out in an even layer then sprinkle the raw bacon over the top. 1 tablespoon maple syrup, 1 teaspoon EACH: minced fresh thyme and rosemary, ½ teaspoon EACH: salt and pepper, 4 strips bacon
- Roast the vegetables for 20 minutes. Remove the pan from the oven and add the cranberries, pecans, garlic, and red onion. Mix everything together and then return the pan to the oven for another 20 minutes, until the veggies are golden and the bacon is crispy. ½ cup cranberries, 4 cloves garlic, 1 medium red onion, ¼ cup pecans
