Cranberry Roasted Roots (Printable)

Sweet and savory roasted root vegetables combined with cranberries and herbs for a flavorful autumn dish.

# What You’ll Need:

→ Root Vegetables

01 - 2 large carrots, peeled and cut into 1-inch pieces
02 - 2 parsnips, peeled and cut into 1-inch pieces
03 - 1 medium sweet potato, peeled and cubed
04 - 1 small red onion, cut into wedges

→ Berries & Flavorings

05 - 1 cup fresh or frozen cranberries
06 - 2 tbsp maple syrup
07 - 2 tbsp olive oil

→ Herbs & Seasoning

08 - 1 tsp fresh thyme leaves (or ½ tsp dried)
09 - ½ tsp dried rosemary
10 - ½ tsp salt
11 - ¼ tsp black pepper

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine carrots, parsnips, sweet potato, and red onion.
03 - Add cranberries, drizzle with maple syrup and olive oil, and sprinkle with thyme, rosemary, salt, and pepper. Toss to coat evenly.
04 - Spread the mixture in a single layer on the prepared baking sheet.
05 - Roast for 35–40 minutes, stirring halfway through, until vegetables are tender and caramelized and cranberries have burst.
06 - Serve warm, garnished with extra thyme if desired.

# Expert Advice:

01 -
  • The tart cranberries balance the natural sweetness of roasted root vegetables perfectly
  • Everything cooks on one sheet pan which means minimal cleanup
02 -
  • Stirring halfway through prevents sticking and ensures even browning on all sides
  • Frozen cranberries work perfectly here and add extra moisture to the pan
03 -
  • Golden beets or turnips make excellent substitutions for any of the root vegetables
  • If your cranberries seem especially tart, add an extra tablespoon of maple syrup before roasting

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