There’s something truly special about the combination of Brussels sprouts, green beans, mashed potatoes, cranberry sauce, and pecans during the festive season. This Festive Brussels Sprouts and Green Beans with Mashed Potatoes, Cranberry Sauce, and Pecans Recipe brings together the earthiness of the veggies with the sweetness of cranberry sauce and the satisfying crunch of pecans. It’s one of those dishes that instantly makes your holiday table feel warm, inviting, and just a little bit indulgent.

I’ve made this recipe every Christmas for years now, and it’s never failed to impress guests and family alike. If you’re looking for a side that’s both vibrant and comforting, this Festive Brussels Sprouts and Green Beans with Mashed Potatoes, Cranberry Sauce, and Pecans Recipe is exactly what you need. Plus, it’s surprisingly simple to pull off, even on busy holiday days!

Ingredients You’ll Need

The beauty of this Festive Brussels Sprouts and Green Beans with Mashed Potatoes, Cranberry Sauce, and Pecans Recipe lies in its simple but perfectly balanced ingredients. Each component brings its own texture and flavor, creating a comforting yet elegant side dish. When shopping, look for fresh, firm Brussels sprouts and bright green beans to get the best taste and texture.

Brussels sprouts: Choose firm, bright green sprouts that hold up well to roasting and add a delicious nuttiness.
Green beans: Fresh green beans work best—trimmed and crisp, they add a nice snap to the dish.
Mashed potatoes: Creamy mashed potatoes are the perfect backdrop, soaking up the flavors throughout the dish.
Cranberry sauce: Homemade or store-bought, a bit of tartness balances the earthiness of the veggies.
Pecans: Chopped pecans add a lovely toasted crunch that’s indispensable in this recipe.
Olive oil: A splash of olive oil helps roast the Brussels sprouts and green beans beautifully.
Salt and pepper: Essential for seasoning and bringing all the flavors together just right.

Variations

I love to switch things up with this recipe depending on what I have on hand or the flavor profile I’m aiming for. It’s a flexible recipe, which means you can easily personalize it without losing what makes it so festive and comforting.

Variation: I sometimes swap pecans for walnuts or almonds, which changes the texture slightly but keeps that essential crunch I love.
Variation: If you prefer a bit more zest, adding a splash of balsamic vinegar when roasting the veggies really brightens the flavors.
Variation: For a vegan-friendly option, make sure your mashed potatoes are dairy-free—using almond milk and olive oil works beautifully.
Variation: Roasting the Brussels sprouts and green beans with a sprinkle of garlic powder adds a savory twist that guests rave about.

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

Step 1: Prepare and Roast the Brussels Sprouts and Green Beans

Start by preheating your oven to 400°F (200°C). While the oven is warming up, halve the Brussels sprouts and trim the ends off your green beans. Toss both veggies in a tablespoon of olive oil, then season generously with salt and pepper. Spread them out on a baking sheet in a single layer—this ensures they roast evenly and get a beautiful golden color on the edges. Roast them for about 20 minutes, turning halfway through, until they’re tender but still have a bit of a crisp bite.

Step 2: Warm the Mashed Potatoes and Cranberry Sauce

While your veggies are roasting, it’s a perfect time to warm up the mashed potatoes and cranberry sauce. If you made the mashed potatoes ahead, heat them gently on the stove or microwave, stirring occasionally to keep them creamy. The cranberry sauce can be served warm or at room temperature, depending on your preference. I find room temperature preserves its bright tanginess best, but it’s totally up to you.

Step 3: Toast the Pecans

For that added crunch, toast the chopped pecans in a dry skillet over medium heat for 3–5 minutes until they’re fragrant and just turning golden. Keep a close eye on them—they can go from toasty to burnt fast! This simple step really elevates the overall texture of the dish.

Step 4: Assemble and Serve

Once everything’s ready, layer the mashed potatoes on your serving plate as the base. Top with the roasted Brussels sprouts and green beans, then add dollops of cranberry sauce all over. Finish with a generous sprinkle of toasted pecans. The colors and textures alone are enough to make anyone’s mouth water!

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

A round dish shows a creamy mashed potato layer with a slightly browned, swirled texture covering most of the surface. On top of the mashed potatoes, there is a layer of cooked green Brussels sprouts, some charred, mostly on one side, scattered with small crumbles of blue cheese. The dish is in a round skillet with light green handles, set on a dark wooden surface with loose Brussels sprouts and a small white bowl filled with whole Brussels sprouts nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually add a little fresh thyme or rosemary sprig on top for a pop of color and subtle herbal aroma. If I’m feeling a bit fancy, a light drizzle of aged balsamic glaze adds a beautiful glossy finish and an extra tangy-sweet kick.

Side Dishes

This dish is lovely alongside roasted turkey or ham, but it’s hearty enough to be the star on a vegetarian holiday plate. I often pair it with a crisp apple salad or warm dinner rolls, which complement the flavors perfectly and round out the meal.

Creative Ways to Present

For special occasions, I like serving this recipe in individual ramekins or mini cast iron skillets. It feels so cozy and personal. Another fun idea is layering everything in a clear glass trifle bowl to show off the beautiful layers – it’s a real conversation starter at holiday dinners!

Make Ahead and Storage

Storing Leftovers

Any leftovers should go into an airtight container and stored in the fridge for up to 3 days. I find that the Brussels sprouts and green beans stay nicely firm if you don’t let them sit too long, and the mashed potatoes absorb the flavors overnight, which some people actually prefer!

Freezing

I don’t usually freeze this whole dish because the cranberry sauce texture changes when thawed, but you can freeze the mashed potatoes separately. Just make sure they’re cooled completely before freezing in a freezer-safe container for up to 3 months.

Reheating

When reheating leftovers, I gently warm the mashed potatoes on the stovetop or microwave, stirring in a splash of milk or broth if they feel dry. The roasted veggies do best when reheated briefly in a hot oven to refresh their crispness. I usually add the cranberry sauce fresh after reheating to keep that bright flavor.

FAQs

Can I make this Festive Brussels Sprouts and Green Beans with Mashed Potatoes, Cranberry Sauce, and Pecans Recipe vegan?

Absolutely! Use dairy-free mashed potatoes made with plant-based milk and olive oil or vegan butter. Double-check your cranberry sauce ingredients to ensure there’s no gelatin or honey. The rest of the recipe is naturally vegan and super tasty.
What’s the best way to prevent Brussels sprouts from getting too bitter?

Choosing fresh, small-to-medium-sized sprouts helps, and roasting them at a high temperature with olive oil brings out their natural sweetness while reducing bitterness. Adding a pinch of salt during roasting also balances the flavors beautifully.
Can I prepare this recipe ahead of time for a holiday gathering?

Yes! Roast the Brussels sprouts and green beans earlier in the day or even the day before. Warm the mashed potatoes and cranberry sauce when ready to serve, and toast pecans just before garnishing to maintain their crunch. This timeline keeps everything fresh and flavorful.
What if I don’t have pecans—can I use other nuts?

Definitely! Walnuts, almonds, or even pistachios work well here. Just toast them lightly to bring out their flavor and add that satisfying crunch to the dish.
Is it okay to use canned cranberry sauce instead of homemade?

It’s totally fine to use canned cranberry sauce, especially when you’re short on time. Just choose one with simple ingredients for the best flavor. I sometimes mix a bit of fresh citrus zest into canned sauce to brighten it up.

Final Thoughts

This Festive Brussels Sprouts and Green Beans with Mashed Potatoes, Cranberry Sauce, and Pecans Recipe has become a staple in my holiday cooking because it’s comforting yet elegant, simple but special. I love how it brings together classic seasonal flavors with a little textural twist, making each bite something to look forward to. If you’re searching for a side dish that pleases a crowd and adds a festive flair without fuss, this recipe will quickly become one of your go-tos—I promise you won’t regret giving it a try!

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

Print Recipe

★★★★★

4.8 from 61 reviews

A festive collection of classic Christmas dinner side dishes featuring perfectly roasted Brussels sprouts with pecans, tender green beans, creamy mashed potatoes, and sweet-tart cranberry sauce to complement your holiday meal.

Author: Mary
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Roasting
Cuisine: American

Ingredients

Scale

Vegetables

2 cups Brussels sprouts, halved
1 cup green beans, trimmed

Other Sides

2 cups mashed potatoes
1 cup cranberry sauce

Additional Ingredients

1/2 cup pecans, chopped
1 tablespoon olive oil
Salt and pepper to taste

Instructions

Prepare Brussels Sprouts: Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer.
Roast Brussels Sprouts: Roast in the oven for 20-25 minutes, shaking the pan halfway through to ensure even cooking and a crispy, caramelized exterior. Add chopped pecans to the Brussels sprouts during the last 5 minutes of roasting to toast them lightly.
Cook Green Beans: While Brussels sprouts roast, bring a pot of salted water to a boil. Add the trimmed green beans and cook for 4-5 minutes until tender-crisp. Drain and optionally toss with a little olive oil or butter, and season with salt and pepper.
Prepare Mashed Potatoes: Reheat or prepare mashed potatoes according to your preference. For homemade, boil peeled potatoes until tender, then mash with butter, cream or milk, salt, and pepper until smooth and creamy.
Serve Cranberry Sauce: Spoon cranberry sauce into a serving bowl, allowing guests to add as much as desired alongside the savory sides.
Plate and Serve: Arrange the roasted Brussels sprouts with pecans, green beans, mashed potatoes, and cranberry sauce on the dinner table as beautiful and flavorful Christmas dinner sides.

Notes

For extra flavor, consider adding minced garlic or a drizzle of balsamic glaze to the Brussels sprouts before roasting.
To save time, use store-bought cranberry sauce and mashed potatoes.
Roast pecans separately if you prefer them extra crunchy.
Green beans can also be steamed or sautéed depending on preference.
Adjust salt and pepper amounts according to taste and dietary needs.

Keywords: Christmas sides, Brussels sprouts, roasted vegetables, mashed potatoes, green beans, cranberry sauce, holiday recipes