Name: Festive Brussels Sprouts and Green Beans with Mashed Potatoes, Cranberry Sauce, and Pecans Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups of Brussels sprouts, halved; 1 cup of green beans, trimmed; 2 cups of mashed potatoes; 1 cup of cranberry sauce; 1/2 cup of pecans, chopped; 1 tablespoon of olive oil; Salt and pepper to taste

There’s something truly magical about the combination of Brussels sprouts and green beans paired with creamy mashed potatoes, tangy cranberry sauce, and crunchy pecans. This Festive Brussels Sprouts and Green Beans with Mashed Potatoes, Cranberry Sauce, and Pecans Recipe brings all those holiday flavors together in a way that feels both comforting and elevated. I’ve served this at multiple family gatherings and it’s always a hit—people love the bright pops of cranberry against the earthy veggies and soft mash.

What makes this recipe special is its simplicity and the way it marries textures and flavors effortlessly. Whether you’re looking for a dish to balance out rich mains like roast turkey or ham, or just craving a colorful, wholesome side, this recipe has you covered. Plus, it’s super easy to customize and prep ahead, which is a lifesaver during busy holiday cooking days.

Ingredients You’ll Need

These ingredients work beautifully together—each one adds a layer of flavor or texture that complements the others. When shopping, look for fresh, firm Brussels sprouts and crisp green beans, and if you can find a homemade cranberry sauce or mashed potatoes, even better!

Brussels sprouts: Choose small to medium bright green ones to get that perfect roast and crunch.
Green beans: Fresh and trimmed green beans add a vibrant, crisp contrast.
Mashed potatoes: Creamy and smooth, a classic comfort food base here.
Cranberry sauce: I like homemade if you have time, but store-bought works fine too—just go for whole berry for texture.
Pecans: Chopped pecans add a wonderful crunch and nutty flavor that pairs perfectly with the tart cranberry.
Olive oil: A touch of olive oil to roast the veggies just right without overpowering their natural taste.
Salt and pepper: Essential for bringing all those flavors into balance without any fuss.

Variations

I love how this Festive Brussels Sprouts and Green Beans with Mashed Potatoes, Cranberry Sauce, and Pecans Recipe feels like a blank canvas—so feel free to make it your own! Here are a few ways I’ve tweaked it over time that you might want to try.

Variation: Sometimes I toss in a little garlic or shallots with the veggies for an extra flavor boost—it makes a subtle but delightful difference!
Variation: For a vegan twist, swap the mashed potatoes for dairy-free versions and make sure your cranberry sauce is free from added honey.
Variation: Roasting walnuts instead of pecans can give a slightly earthier crunch if pecans aren’t your thing.
Variation: If you have fresh herbs like thyme or rosemary, sprinkling a bit on top before roasting brings a lovely aromatic note.

How to Make Festive Brussels Sprouts and Green Beans with Mashed Potatoes, Cranberry Sauce, and Pecans Recipe

Step 1: Roast the Brussels Sprouts and Green Beans to Perfection

Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts and trimmed green beans with olive oil, salt, and pepper in a large bowl. Spread them out on a baking sheet in a single layer to ensure even roasting. Roast for about 20-25 minutes, stirring once halfway through, until the Brussels sprouts are golden and crispy on the edges and the green beans are tender but still vibrant. This roasting step unlocks that slightly sweet, caramelized flavor I love and gives the veggies a lovely texture.

Step 2: Prepare the Creamy Mashed Potatoes

While the veggies roast, heat up your mashed potatoes. If you’re using leftovers, warm them gently on the stove or microwave, adding a splash of milk or broth to keep them creamy. If making from scratch, boil peeled potatoes until tender, then mash with butter, cream, salt, and pepper until silky smooth. The key is to get a buttery richness that balances nicely with the fresh veggies.

Step 3: Warm the Cranberry Sauce and Toast the Pecans

Gently warm the cranberry sauce in a small saucepan over low heat—this helps it marry well with all the other warm components on your plate. Meanwhile, toast the chopped pecans in a dry skillet over medium heat just until fragrant, around 3-5 minutes, stirring often to avoid burning. Toasting nuts like this brings out their flavor and adds a nice crunch that’s a big highlight when you bite into the dish.

Step 4: Plate and Assemble Your Festive Masterpiece

Spoon the mashed potatoes onto your plate first as a cozy base, then add a generous helping of roasted Brussels sprouts and green beans alongside. Dollop the warmed cranberry sauce over or around the veggies, and sprinkle the toasted pecans on top for that satisfying crunch. It’s such a pretty, inviting plate and every bite combines creamy, tangy, crunchy, and savory elements.

How to Serve Festive Brussels Sprouts and Green Beans with Mashed Potatoes, Cranberry Sauce, and Pecans Recipe

The dish is in a round white-handled cast iron pan, placed on a dark rustic wooden surface. It has two main layers: the bottom layer is creamy mashed potatoes spread smoothly with a swirling pattern, showing light browning spots on top. The upper layer is a scattering of roasted Brussels sprouts, some halved and slightly charred, and sprinkled with crumbled blue cheese, adding a contrasting texture and color of soft white with blue spots. Around the pan, there are whole and halved fresh Brussels sprouts with green leaves scattered casually, and a small white bowl filled with more Brussels sprouts is nearby. A striped pink and beige cloth is draped over one handle of the pan. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often like to finish this dish with a sprinkle of fresh chopped parsley or a few rosemary needles. It adds a pop of color and a gentle herbal aroma that feels very festive. Sometimes a light drizzle of balsamic reduction also works wonders—if you want a little extra tang and depth.

Side Dishes

This recipe pairs beautifully with a roasted turkey or glazed ham and a simple dinner roll. I like to add something silky like a butternut squash soup or a crisp salad to balance the heartiness. If you’re making a holiday spread, this dish ensures everyone has a veggie option with plenty of seasonal flair.

Creative Ways to Present

For gatherings, I’ve served this in individual ramekins layered with mashed potatoes on the bottom, then the roasted veggies, topped with pecans and a cranberry dollop on the side. It looks charming and keeps portions neat. Another idea is to create a festive “platter” with arranged rows of the components and garnishes for a family-style presentation that sparks conversation.

Make Ahead and Storage

Storing Leftovers

Any leftovers from this Festive Brussels Sprouts and Green Beans with Mashed Potatoes, Cranberry Sauce, and Pecans Recipe store nicely in airtight containers in the fridge for up to 3 days. I find keeping the cranberry sauce separate helps maintain its freshness and color.

Freezing

While the mashed potatoes and roasted veggies freeze well individually, I prefer to freeze them separately rather than combined with the pecans and cranberry sauce. It preserves texture better—just thaw overnight in the fridge and you’re good to go.

Reheating

Reheat the veggies and mashed potatoes in the oven or microwave gently with a bit of moisture to prevent drying out. Add the cranberry sauce fresh from the fridge so it retains its zing, and sprinkle the pecans on top after reheating to keep their crunch intact.

FAQs

Can I prepare the Festive Brussels Sprouts and Green Beans with Mashed Potatoes, Cranberry Sauce, and Pecans Recipe ahead of time?

Absolutely! You can roast the Brussels sprouts and green beans a day ahead and keep them refrigerated. The mashed potatoes also keep well, and cranberry sauce can be made several days before. Just warm everything gently before serving and add the pecans last for crunch.
What if I don’t like Brussels sprouts or green beans?

No worries! You can swap in other veggies like asparagus, roasted carrots, or sautéed kale. The key is balancing the textures and flavors, so just pick something you enjoy that roasts or sautés well.
Is this recipe suitable for a vegan diet?

Yes, with some modifications! Use dairy-free butter and milk alternatives in your mashed potatoes and double-check the cranberry sauce is vegan-friendly. The rest of the ingredients are naturally vegan.
Can I make this recipe gluten-free?

Definitely! All ingredients used here are gluten-free naturally, but always check seasoning labels if you’re using pre-made products to be sure.

Final Thoughts

This Festive Brussels Sprouts and Green Beans with Mashed Potatoes, Cranberry Sauce, and Pecans Recipe has become a cozy favorite in my holiday routine, and I’m excited for you to enjoy it too. It’s simple, colorful, and full of seasonally inspired flavors that make every bite feel special without requiring hours in the kitchen. Whether you’re cooking for family, friends, or just treating yourself, this dish brings warmth and brightness to the table in a truly delightful way. Give it a try, and I bet it’ll become a staple on your festive menu just like it did in mine.