Roasted Harvest Sheet Pan with Maple Pecans & Cranberries

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Roasted Harvest Sheet Pan with Maple Pecans & Cranberries

Prep time: 20 mins | Roast time: 25-30 mins | Servings: 6-8

Ingredients

  • Vegetables:

    • 4 cups butternut squash, cubed

    • 1 lb Brussels sprouts, halved

    • 1 lb whole carrots, peeled & sliced lengthwise

    • 1 head cauliflower or small potatoes, chopped (for feta section)

  • Toppings & Glaze:

    • 1 cup whole dried cranberries

    • ¾ cup pecan halves, coarsely chopped

    • ½ cup feta cheese, crumbled

    • 3 tbsp olive oil

    • 2 tbsp pure maple syrup

    • 1 tsp garlic powder

    • ½ tsp ground cinnamon (optional, for squash)

    • Salt and freshly cracked black pepper to taste

    • Fresh rosemary and parsley for garnish

Instructions

  1. Prep the Oven: Preheat your oven to 400°F (200°C). Large sheet pan or rimmed baking tray lightly greased or lined with parchment paper.

  2. Season the Veggies: Toss the butternut squash, Brussels sprouts, carrots, and cauliflower/potatoes separately with olive oil, garlic powder, salt, and pepper. Tip: Toss the squash with maple syrup and a pinch of cinnamon for extra depth.

  3. Arrange the Pan: Arrange each vegetable into distinct, neat sections across the sheet pan:

    • Column 1: Roasted cauliflower/potatoes topped with crumbled feta.

    • Column 2: Dried cranberries (add during the last 10 minutes of roasting so they stay plump).

    • Column 3: Glazed butternut squash topped with chopped pecans.

    • Column 4: Whole sliced carrots.

    • Column 5: Halved Brussels sprouts, cut-side down for maximum caramelization.

  4. Roast: Bake for 25–30 minutes until the vegetables are fork-tender and beautifully browned around the edges.

  5. Garnish & Serve: Remove from the oven, sprinkle with fresh rosemary and parsley, and serve warm right off the tray.