Step 1

Preheat the oven to 400 F.

Step 2

In a large bowl, toss cubed sweet potatoes and broccoli florets with olive oil, smoked paprika, salt, pepper, and 1 tablespoon of fresh thyme (just leaves, no sprigs). You can also use 1 teaspoon of Italian seasoning instead of fresh thyme.

Step 3

Spread the veggies on a large, parchment paper-lined baking sheet in one layer, without overcrowding. You might have to use 2 baking sheets.

Step 4

Roast in the preheated oven on the bottom or middle rack at 400 F for 20 or 30 minutes. Mine were done in 20 minutes. This is especially true for a convection oven. Remove from oven.

Step 5

While you roast the veggies, toast the pecans in the same oven for about 5 or 10 minutes - separately from the veggies. Watch them carefully to make sure they don't burn.

Step 6

Add roasted sweet potatoes and broccoli to a large serving bowl together with all the juices from roasting. Add toasted pecan halves and dried cranberries. Toss to combine. The spices, herbs, and olive oil from roasting the veggies should add enough flavor to this side dish.

Step 7

There is really no need for any additional dressing. But, if you'd like to add some holiday flavors, combine 1 tablespoon of maple syrup + 2 tablespoons of freshly squeezed lime juice and drizzle over the veggies!