Thanksgiving Roasted Vegetables: Festive Flavor Made Easy

Thanksgiving Roasted Vegetables capture the essence of the holiday with a vibrant, healthy side dish that delights everyone.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

4 cups Carrots Adds natural sweetness and vibrant color; substitute with parsnips for a similar taste and texture.
4 cups Brussels Sprouts Provides a nutty flavor and robust texture; can be replaced with green beans if preferred.
4 cups Butternut Squash Supplies creaminess and sweetness; zucchini can be used as a lighter alternative.
2 cups Parsnips Contributes an earthy sweetness; turnips could serve as a viable substitute.

For the Seasoning

1/4 cup Olive Oil Helps to brown and caramelize the vegetables; avocado oil is a great alternative.
2 tbsp Maple Syrup Adds a touch of sweetness and helps to glaze the vegetables; honey or agave syrup can be used instead.
2 tbsp Fresh Thyme Offers a fragrant herb flavor; dried thyme or rosemary can be substituted if fresh is unavailable.
2 tbsp Rosemary Enhances the earthy notes; omit if not available or use sage as an alternative.
to taste Salt & Pepper Essential for flavor enhancement; adjust to taste.

For the Garnish

1/2 cup Chopped Pecans Optional garnish to add texture and seasonal flair.
1/2 cup Cranberries Optional garnish to add texture and seasonal flair.

Equipment

Oven
large bowl
Parchment-lined Baking Sheet
wooden spoon

Method

Step-by-Step Instructions for Thanksgiving Roasted Vegetables

Preheat your oven to 400°F (200°C). Gather all your ingredients and equipment, including a large bowl, a parchment-lined baking sheet, and a wooden spoon for mixing.
In the large bowl, combine chopped carrots, Brussels sprouts, butternut squash, and parsnips. Drizzle with olive oil and maple syrup, and sprinkle fresh thyme and rosemary along with salt and pepper. Toss the vegetables thoroughly until they are well coated and glistening.
Spread the seasoned vegetable mixture evenly onto your parchment-lined baking sheet, leaving space between pieces to prevent overcrowding.
Place the baking sheet in the oven and roast for 30-35 minutes, flipping the vegetables halfway through at around 15 minutes.
During the last 5 minutes of roasting, add chopped pecans or cranberries to the baking sheet for extra flavor and texture.
Once roasted to perfection, remove the baking sheet from the oven, let cool slightly, and transfer to a platter, drizzling some pan juices over the top.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 200mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 200IUVitamin C: 50mgCalcium: 4mgIron: 6mg

Notes

Tips for preparing and storing the Thanksgiving Roasted Vegetables include chopping veggies the day before, cutting them to size for even cooking, and avoiding overcrowding on the baking sheet.

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