Thanksgiving is just around the corner and if you haven’t planned the menu yet, here’s an easy side dish to include on your holiday table!

The crunchy toasted pecans and chewy dried cranberries add extra texture and flavor to the recipe and it's packed with good nutrition -- fiber, vitamin A, vitamin C, calcium, and more!

This side pairs well with any kind of protein – turkey, chicken, fish, pork chops, steak, etc.! It also fits perfectly into a vegetarian eating pattern.

Even better? It's easy to prep ahead of time, so you can use your oven for cooking other things.

I adapted this recipe from Julia's Album, which had quite a bit more oil and syrup than I thought was necessary. Turns out, the recipe doesn't suffer at all from cutting down on those ingredients! To lower the calorie count further, you could also use smaller amounts of the pecans and dried cranberries (but I recommend keeping at least some of them in, because they really make the recipe pop!). Her original recipe also used butternut squash, but I used sweet potatoes because I love them and they're easier to cut up.

Without further ado, here's the recipe! If you make it, please let me know how it turns out!

Roasted Brussels Sprouts and Cinnamon Sweet Potatoes with Toasted Pecans and Dried Cranberries

Makes about 7 cups

Ingredients

• 3 cups Brussels sprouts, trimmed and halved
• 3 medium sweet potatoes, cubed
• 3 tablespoons olive oil, divided
• ½ teaspoon salt, divided
• ½ teaspoon ground cinnamon
• 3-4 tablespoons maple syrup, divided
• 1 cup pecan halves
• 1 cup dried cranberries

Directions

1. Preheat oven to 400°F. Line two large baking sheets with aluminum foil, then spray with nonstick spray.
2. In a medium bowl, combine Brussels sprouts, 2 tablespoons olive oil, and ¼ teaspoon salt. Spread the Brussels sprouts in a single layer on one of the foil-lined baking sheets.
3. In the same medium mixing bowl used to prepare Brussels sprouts, combine sweet potatoes, 1 tablespoon olive oil, 2 tablespoons maple syrup, ¼ teaspoon salt, and ½ teaspoon ground cinnamon. Spread the sweet potatoes in a single layer on the other foil-lined baking sheet.
4. Roast the Brussels sprouts and sweet potatoes in the oven for 35-40 minutes, tossing halfway.
5. Once done roasting, add Brussels sprouts and sweet potatoes to a large bowl. Set aside.
6. Lower oven heat to 350°F. Line a small baking sheet with parchment paper and spread pecans on it in a single layer. Toast pecans in oven for 5-6 minutes until they get slightly darker in color. Check frequently to prevent them from burning. Once done, add them to the bowl with the vegetables.
7. Add dried cranberries and mix together with the Brussels sprouts, sweet potatoes, and pecans.
8. For more sweetness, add 1-2 additional tablespoons of maple syrup (optional). Season to taste with salt and serve.

Note: This dish may be prepared ahead of time. If doing so, mix together roasted Brussels sprouts and sweet potatoes and refrigerate. Store toasted pecans in an airtight container. When ready to serve, reheat the vegetables, then mix in the toasted pecans, dried cranberries, and additional maple syrup and salt if desired.

Nutrition Facts (1/2 cup): 160 calories, 8.5 grams total fat (2 grams saturated fat), 20 grams total carbohydrate, 3 grams dietary fiber, 2 grams protein, 15% DV calcium, 200% DV vitamin A, 25% DV vitamin C