why make this recipe

Thanksgiving Roasted Vegetables are not just a delicious dish; they add color and nutrition to your holiday table. These vegetables are a mix of sweet and savory flavors that everyone will love. They are easy to make and can be prepared ahead of time, making them a perfect side dish during the busy holiday season. The combination of different vegetables, herbs, and a touch of maple syrup creates a unique taste that’s sure to impress your family and friends.

how to make Thanksgiving Roasted Vegetables

Ingredients:

2 cups carrots, peeled and sliced
2 cups Brussels sprouts, halved
2 cups butternut squash, cubed
2 cups parsnips, peeled and sliced
3 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon fresh thyme (or ½ teaspoon dried)
1 teaspoon rosemary, chopped
Salt & pepper, to taste
Optional: ¼ cup chopped pecans or cranberries for garnish

Directions:

Preheat your oven to 400°F (200°C).
In a large bowl, toss all the vegetables with olive oil, maple syrup, herbs, salt, and pepper until well coated.
Spread the vegetables evenly on a parchment-lined baking sheet, making sure not to overcrowd.
Roast in the oven for 30-35 minutes, flipping the vegetables halfway through, until they are tender and the edges are golden brown.
For a festive touch, sprinkle chopped pecans or cranberries on the vegetables during the last 5 minutes of roasting.
Serve warm as a stunning and healthy side dish.

how to serve Thanksgiving Roasted Vegetables

These roasted vegetables can be served alongside your main dishes like turkey or ham. They add vibrant colors and flavors to your holiday spread. You can also make them a centerpiece on the table in a beautiful serving dish. Garnishing with extra herbs or a sprinkle of nuts or cranberries gives them an appealing look. Everyone will enjoy this warm and healthy side.

how to store Thanksgiving Roasted Vegetables

If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for about 3 to 4 days. When you are ready to eat them again, just reheat them in the oven or microwave until warm.

tips to make Thanksgiving Roasted Vegetables

Make sure to cut the vegetables into similar sizes so they cook evenly.
Feel free to adjust the herbs and spices to your liking—experimenting is fun!
Ensure the vegetables are well spaced on the baking sheet for maximum crispiness.

variation

You can easily swap in seasonal vegetables like sweet potatoes or green beans for a different flavor profile. Adding different spices like cumin or paprika can also give it a new twist.

FAQs

1. Can I make these roasted vegetables ahead of time?
Yes, you can prepare the vegetables, toss them in oil and seasonings, and store them in the fridge a day ahead. Just pop them in the oven when you’re ready to serve.

2. What other vegetables can I use?
You can add any of your favorite root vegetables like turnips, beets, or sweet potatoes. Just make sure to adjust cooking times if needed.

3. Can I use frozen vegetables for this recipe?
It’s best to use fresh vegetables for roasting, as frozen ones may release too much water and become mushy. If using frozen, roast them from frozen at a higher temperature, but note that they may not crisp up as nicely.

Thanksgiving Roasted Vegetables

A colorful and nutritious side dish featuring roasted carrots, Brussels sprouts, butternut squash, and parsnips, perfect for your holiday table.

Vegetables

2 cups carrots, peeled and sliced
2 cups Brussels sprouts, halved
2 cups butternut squash, cubed
2 cups parsnips, peeled and sliced

Seasoning and Garnish

3 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon fresh thyme (or ½ teaspoon dried)
1 teaspoon rosemary, chopped
to taste Salt & pepper
¼ cup chopped pecans or cranberries (optional) (For garnish)

Preparation

Preheat your oven to 400°F (200°C).
In a large bowl, toss all the vegetables with olive oil, maple syrup, herbs, salt, and pepper until well coated.
Spread the vegetables evenly on a parchment-lined baking sheet, making sure not to overcrowd.

Cooking

Roast in the oven for 30-35 minutes, flipping the vegetables halfway through, until they are tender and the edges are golden brown.
For a festive touch, sprinkle chopped pecans or cranberries on the vegetables during the last 5 minutes of roasting.
Serve warm as a stunning and healthy side dish.

Make sure to cut the vegetables into similar sizes for even cooking. Feel free to adjust the herbs and spices to your liking. Ensure the vegetables are well spaced on the baking sheet for maximum crispiness.

Side Dish, Vegetables

American, Holiday

Healthy Side Dish, Roasted Vegetables, Thanksgiving