One pan meals are what you need around the holidays!
When the weather starts to turn colder I get excited to wear leggings, have fires and most of all cook seasonal winter food!
This dish is a go-to for me around the holidays. I make it quite often during Thanksgiving and Christmas for work parties, family gatherings, friend’s pot lucks and more because it’s always a winner. I have had multiple people who don’t even like brussels sprouts scarf this dish down and ask for the recipe too!
Set out 2 sweet potatoes, 1 bag of brussels sprouts (about 2 cups) and 1 bag of cranberries for prep. Start by peeling and cubing the sweet potatoes. Cut off the ends of the brussels sprouts and quarter them. Chop up the basil leaves. Place the prepped vegetables and herbs in a baking dish and add in most of the bag of cranberries (you won’t use the entire bag). Make sure they are mixed well.
Drizzle olive oil, honey and the balsamic vinegar over the entire dish. Sprinkle some pepper and sea salt on top. Bake at 425 degrees for about 40 minutes. Stir about halfway through. Make sure the cranberries have burst before you remove it from the oven, then serve up for your guests!
I recommend adding walnuts to this as well. The crunch adds a little extra and it compliments nicely with the other ingredients. Just mix some in a little after the halfway point during baking.
Honey Fig-Balsamic Fall Veggie Bake
- 2 sweet potato
- 2 cups brussels sprouts
- 1 1/4 cup cranberries raw
- 1 handful basil leaves fresh
- 1 tbsp olive oil extra virgin
- 2 tbsp balsamic vinegar fig
- 1 tbsp honey
- 1/4 tsp pepper
- 1/4 tsp sea salt
- Set out 2 sweet potatoes, 2 cups of brussels sprouts and 1 cup of cranberries for prep.
- Peel the sweet potatoes and then cube them. Cut off the ends of the brussels sprouts and quarter the rest. Chop up the basil leaves.
- Place the prepped vegetables and herbs in a baking dish and add in the cranberries. Mix everything together.
- Drizzle olive oil, honey and the balsamic vinegar over the entire dish. Sprinkle some pepper and sea salt on top.
- Bake at 425 degrees for about 40 minutes. Stir about halfway through. Make sure the cranberries have burst before you remove it from the oven.
- Let cool and then serve!
I have made this the night before and re-heated it the next day to bring to a potluck or something similar. It saves time when you don’t have it around the holidays and tastes just as fresh so no one can tell! My recommendation is to just stop it 5-10 minutes short of the final cook time if you plan to do so. If you happen to have leftovers they keep for a few days wonderfully, so I use this for meal preps as well!
When it comes to the holidays you want recipes that are quick! This fall vegetable bake is a one pan meal win around the busiest time of the year.