Thanksgiving Roasted Veggies are the perfect side dish to bring some color and flavor to your holiday table. Crispy on the outside, tender on the inside, these veggies usually include a mix of carrots, Brussels sprouts, sweet potatoes, and maybe a little pumpkin or parsnip if you’re feeling adventurous. The secret is a good drizzle of olive oil and a sprinkle of herbs that make everything taste just right.
I love how roasting brings out the natural sweetness in these veggies—there’s just something about that caramelized edge that makes them so irresistible. When I make this dish, I like to toss the veggies halfway through to make sure they cook evenly and get that perfect golden touch all over. It’s simple, but it really makes a big difference.
For me, these roasted veggies are a must-have at Thanksgiving because they balance out all the richer dishes like mashed potatoes and gravy. Plus, they’re easy to make ahead and just pop in the oven when guests arrive. I always find that having a tray of warm, fragrant veggies around makes the whole meal feel a little cozier and a lot more inviting.
Key Ingredients & Substitutions
Brussels Sprouts: These give the dish a nice crunch and a slightly bitter edge that balances the sweetness of the carrots and cranberries. If you don’t like Brussels sprouts, try green beans or asparagus instead.
Carrots and Yukon Gold Potatoes: They roast beautifully, giving a soft and sweet flavor. Sweet potatoes or parsnips also work well if you want a little change.
Dried Cranberries: These add a sweet, tart pop that brightens the flavors. You can swap in dried cherries or raisins if that’s what you have on hand.
Fresh Rosemary and Thyme: Fresh herbs make a big difference! If you only have dried, use about half the amount since dried herbs are stronger. Fresh herbs give a bright, fragrant note that feels very seasonal.
Olive Oil: It helps everything roast up crispy and flavorful. You could use avocado oil or melted butter if you prefer a richer taste.
How Do You Get Perfectly Roasted Veggies Every Time?
Roasting vegetables evenly and getting that golden-brown crust can be tricky. Here’s how I handle it:
- Cut veggies into similar-sized pieces so they cook at the same rate.
- Don’t overcrowd the pan—give them space to crisp up instead of steaming.
- Toss the veggies with oil and seasonings well; this helps with flavor and browning.
- Roast at a high temperature (425°F/220°C) for crispy edges and tender insides.
- Halfway through, toss the veggies to help them brown evenly on all sides.
- Add delicate ingredients like dried cranberries near the end so they don’t burn.
Following these tips will give you roast veggies that are tender inside, with a little crisp on the outside—just like you want for Thanksgiving!
Equipment You’ll Need
- Large mixing bowl – I use this to toss the vegetables with oil and herbs easily.
- Large baking sheet – roomy enough for the veggies to roast evenly and get crisp.
- Chef’s knife – helps you cut carrots, potatoes, and onion into uniform pieces for even cooking.
- Measuring spoons – to accurately measure herbs and oil for the best flavor.
- Spatula or tongs – useful for tossing the veggies during roasting so they don’t stick or burn.
Flavor Variations & Add-Ins
- Replace cranberries with dried cherries or raisins for a different sweet-tart combo.
- Add chopped walnuts or pecans after roasting for a crunchy topping.
- Sprinkle with parmesan cheese right before serving for a savory, cheesy crunch.
- Use herbs like sage or parsley instead of rosemary and thyme for a different flavor profile.
Thanksgiving Roasted Veggies
Ingredients You’ll Need:
For The Veggies:
- 1 lb Brussels sprouts, halved
- 3 medium carrots, peeled and cut into chunks
- 2 medium Yukon gold potatoes, peeled and diced
- 1 medium red onion, cut into wedges
- ½ cup dried cranberries
Seasonings & Extras:
- 3 tbsp olive oil
- 1 tsp fresh rosemary, chopped (or ½ tsp dried rosemary)
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt and freshly ground black pepper, to taste
- Fresh rosemary sprigs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 35-40 minutes for roasting. So plan for roughly 45-50 minutes in total. Most of that time, the veggies will be roasting in the oven—giving you a chance to set the table or prep other dishes.
Step-by-Step Instructions:
1. Preheat and Prepare Veggies:
Preheat your oven to 425°F (220°C). In a large mixing bowl, add the halved Brussels sprouts, chopped carrots, diced potatoes, and red onion wedges.
2. Toss with Oil and Seasonings:
Drizzle the veggies with olive oil. Sprinkle in the chopped rosemary, thyme, salt, and fresh black pepper. Toss everything together really well until all the vegetables are evenly coated.
3. Roast the Veggies:
Spread the veggies out in a single layer on a large baking sheet. Place in the oven and roast for about 25 minutes. This high heat helps the veggies get that beautiful golden color and crispy edges.
4. Add Cranberries & Finish Roasting:
Take the pan out of the oven. Gently toss the veggies to turn them and then stir in the dried cranberries. Return the baking sheet to the oven for another 10-15 minutes, or until the veggies are tender and nicely browned.
5. Serve and Garnish:
Remove from the oven and transfer the roasted veggies to a serving dish. If you like, garnish with fresh rosemary sprigs for a festive touch. Serve warm and enjoy with your Thanksgiving meal!
Can I Use Frozen Vegetables for This Recipe?
Yes, you can use frozen Brussels sprouts or carrots if fresh aren’t available. Just thaw and pat them dry before roasting to prevent extra moisture, which can make the veggies soggy.
Can I Prepare the Veggies Ahead of Time?
Absolutely! You can chop and toss the vegetables with oil and herbs a few hours ahead and keep them covered in the fridge. When you’re ready, spread them on the baking sheet and roast as directed.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of olive oil if they seem dry.
Can I Add Other Vegetables to This Mix?
Definitely! Feel free to add parsnips, sweet potatoes, or butternut squash for extra color and flavor. Just make sure to cut all veggies to a similar size for even roasting.
