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These Roasted Vegetables with Cranberries and Herbs make a beautiful dish for a holiday party. The potatoes and butternut squash are creamy, the Brussels sprouts are crunchy and the cranberries are tart. It’s finished off with a balsamic honey glaze turning regular roasted vegetables into something sublime.  Roasted Vegetables on plate

To cook the vegetables properly use 2 separate rimmed baking sheets, one for the root vegetables and one for the Brussels sprouts.

I use butternut squash, onions, carrots, and potatoes.  Parsnips or turnips can be added or substituted for the potatoes.  Sweet potatoes can be used instead of butternut squash.  Rutabaga is also good. You can be as creative as you want.  It’s a very flexible dish.

These vegetables are tossed together in a bowl with olive oil, rosemary, thyme, Celtic sea salt, and pepper.

The whole sprigs of rosemary and thyme infuse the vegetables with flavor. At the end I sprinkle with additional fresh herbs to really brighten up the flavor.

Turn on your oven to 400 degrees and preheat your roasting pan.  Add the vegetables to the well-heated pan. You’ll hear a sizzle that jumpstarts the roasting process. It’s very cool.

Spread them out so most of them touch the pan.

After 15 minutes turn them so they brown evenly. Continue roasting for another 15-20 minutes.

raw vegetables

While they are roasting prepare the Brussels sprouts.  Cut big ones in half and leave small ones whole. Toss them with olive oil, salt and pepper in the same bowl you used for the other vegetables.

Preheat a second roasting pan.  Add the Brussels sprouts. Roast them for 10-15 minutes.

Now add the garlic and cranberries. Continue roasting another 5-10 minute until Brussels sprouts are brown on the outside, tender on the inside and cranberries begin to soften. Shake the pan from time to time to brown the sprouts evenly.

The tart cranberries contrast nicely with the sweet vegetables.

roasted brussels sprouts and cranberries

While the vegetables are cooking mix a little balsamic vinegar with honey.

Check the first tray of vegetables, after 35 minutes.  They usually take 35-45 minutes until they’re nicely brown and tender.  When they are almost done, pour the balsamic mixture over the vegetables and toss with a spatula. Return them to the oven for 3-4 minutes to caramelize the sauce and finish cooking the vegetables.

It’s wonderful how the balsamic/honey sauce gives the vegetables a light, sweet, tangy flavor.

Once the vegetables are tender remove them from the oven. Combine with the Brussels sprouts. Top with fresh herbs and serve.

Roasted Vegetables on plateThese vegetables can be served on their own or alongside chicken or fish. They make great leftovers with sliced turkey after Thanksgiving.

Roasted Vegetables with Cranberries and Herbs are healthy and simple to make. It has a savory taste with lots of fresh herbs and many textures. The herbs, balsamic vinegar, and honey add a sweet caramelized taste.  Enjoy the recipe.

Roasted vegetables close up

If you like this recipe you may also want to try these other vegetable dishes:

Roasted Brussels Sprouts with Pomegranates and Oranges

Roasted Cauliflower Mushroom Stuffing

Roasted Butternut Squash with Crispy Kale and Pomegranates

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Roasted Vegetables with Herbs and Balsamic Vinegar

Roasted Vegetables with Cranberries and Herbs

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4 from 1 review

  • Author: Ingrid DeHart -
  • Total Time: 1 hour 5 minutes
  • Yield: 6 1x


Roasted Vegetables with Cranberries & Herbs are a beautiful, delicious vegetable dish with a caramelized glaze. Perfect for your holiday party.


  • 5 cups butternut squash, cut into ¾inch cubes (1 medium)
  • 1 cup carrots cut into half moons, on the diagonal (about 2 carrots)
  • 2 cups organic red potatoes, cut into ¾ inch cubes
  • 1 large yellow onion, sliced into ½” wide wedges
  • 3 sprigs fresh rosemary or 1 teaspoon dried rosemary
  • 34 sprigs of fresh thyme or 1 ½ teaspoons dried thyme
  • 1 teaspoon Celtic sea salt, divided
  • fresh pepper, to taste
  • 4 tablespoons extra virgin olive oil, divided
  • 2 cups Brussels sprouts, trimmed, if large cut in half, if small leave whole
  • 2 cloves garlic, chopped
  • 1 cup cranberries (optional)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • Additional fresh rosemary and thyme leaves for garnish


  1. Preheat oven to 400°.
  2. Put 2 rimmed baking pans into the oven.
  3. Place squash, carrots, potatoes and onions in a large bowl.
  4. Sprinkle the rosemary, thyme, 3 tablespoons of olive oil, ¾ teaspoon salt and pepper onto the vegetables, toss to coat.
  5. Transfer the vegetables to one of the baking sheets. Roast 35-40 minutes, stirring occasionally so they brown evenly. The amount of time will depend on your oven.
  6. In the meantime, cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Cut large ones in half, leave small ones whole.
  7. Place trimmed Brussels sprouts into the same bowl used for the vegetables.
  8. Season Brussels sprouts with remaining 1 tablespoon of olive oil, ¼ tsp salt and pepper. Toss to coat.
  9. Transfer Brussels sprouts to the second rimmed baking sheet. Bake 15 minutes until beginning to brown.
  10. Add garlic and cranberries and toss. Continue roasting another 5-10 minutes until Brussels sprouts are brown on the outside, tender enough to pierce with a fork and cranberries begin to soften. Shake the pan from time to time to brown the sprouts evenly.
  11. In a small bowl, mix the balsamic vinegar with honey.
  12. When the first tray of vegetables are just about done, pour the balsamic mixture over them and toss with a spatula. Return to the oven to heat for 3-4 minutes.
  13. Once the vegetables are tender remove them from the oven. Combine with Brussels sprouts.
  14. Sprinkle with additional fresh herbs for additional flavor and a little salt and pepper.
  15. Serve on a platter, warm or at room temperature.
  • Prep Time: 20
  • Cook Time: 45
  • Category: Paleo, Vegan, Gluten Free, Dairy Free, Seasonal
  • Cuisine: Seasonal, Farm to Table


  • Meta Lightfoit says:

    Think next time I’m going to leave out the balsamic vinegar and cut back on the salt. The balsamic robber the vegetables of their flavor. Easy to prepare and smelled delicious while cooking.

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