Thanksgiving Roasted Veggies are a simple and delicious way to bring color, flavor, and warmth to your holiday table. This dish usually features a mix of hearty, seasonal vegetables like carrots, Brussels sprouts, sweet potatoes, and sometimes parsnips or beets, all roasted to perfection with just the right touch of herbs and olive oil. The edges get beautifully caramelized, giving each bite a lovely combination of crispy and tender textures.
I love making these roasted veggies because they’re so easy to prepare but always impress everyone with their rich, natural flavors. I usually toss them with a little garlic and rosemary before roasting— it makes the whole kitchen smell amazing! And a quick sprinkle of sea salt right after roasting really brings out the best in every veggie. It’s one of those simple dishes that somehow feels special and comforting at the same time.
My favorite way to serve Thanksgiving Roasted Veggies is right alongside turkey or ham, but honestly, I enjoy eating them on their own, straight from the pan, during leftovers. They’re great cold too, which makes for a perfect next-day snack. If you want to mix things up, try adding a drizzle of balsamic glaze or a sprinkle of toasted nuts on top. It’s a tasty twist that adds a little sparkle to this classic side dish.
Key Ingredients & Substitutions
Brussels sprouts: These add a nice crunch and slightly bitter flavor that balances the sweetness of other veggies. If you can’t find fresh ones, frozen Brussels sprouts work well too, just roast them a bit longer.
Carrots and butternut squash: Both bring natural sweetness and color. You can substitute sweet potatoes or parsnips for a similar effect. I find mixing a few root veggies makes the dish extra tasty.
Dried cranberries: These give a lovely fruity contrast. If you prefer, swap for raisins, chopped dried cherries, or skip them entirely for a savory-only dish.
Herbs and garlic: Thyme and rosemary are classic roast companions. Fresh herbs add bright flavor, but dried works perfectly. Garlic deepens the taste but can be adjusted based on your preference.
How Do You Get Perfectly Roasted Veggies With Crispy Edges?
Roasting is simple but a few tricks make it shine:
- Cut veggies into uniform pieces so they cook evenly.
- Don’t overcrowd the pan—it helps them roast instead of steam.
- Use enough oil to coat all pieces lightly. This boosts browning and flavor.
- Roast at a high temperature (400°F/200°C) for crispy edges and tender centers.
- Flip or toss veggies halfway through cooking to ensure even roasting.
- Add dried fruit after roasting to keep their chewiness and sweet pop.
Following these tips, you get tender, caramelized veggies with just the right amount of crispness every time.
Equipment You’ll Need
- Large baking sheet – I recommend a sturdy one for even roasting and easy handling.
- Mixing bowl – helps toss the veggies with oil and herbs without making a mess.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup easier.
- Measuring spoons and cups – for precise seasoning, especially if you like to get consistent results.
- Sharp knife and cutting board – for trimming and chopping the vegetables safely and evenly.
Flavor Variations & Add-Ins
- For protein, toss in cooked bacon bits or crumbled feta cheese after roasting for extra flavor.
- Try adding chopped walnuts or pecans before baking for a crunchy topping.
- Sprinkle with a little grated Parmesan or drizzle with balsamic glaze before serving to add a tangy richness.
- Mix in roasted sweet potatoes or parsnips for more variety and color on your plate.
Thanksgiving Roasted Veggies
Ingredients You’ll Need:
- 1 lb Brussels sprouts, trimmed and halved
- 2 large carrots, peeled and cut into chunks
- 2 cups butternut squash, peeled and diced
- 1 medium red onion, cut into wedges
- 1/2 cup dried cranberries
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh rosemary sprigs for garnish (optional)
How Much Time Will You Need?
This dish takes about 10 minutes to prep and around 25 minutes to roast, so in about 35 minutes total, you’ll have a warm, colorful side ready to serve at your Thanksgiving table.
Step-by-Step Instructions:
1. Get Your Oven Ready:
First, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it so the veggies don’t stick while roasting.
2. Prepare Your Veggies:
In a big bowl, add the Brussels sprouts, carrots, butternut squash, and red onion. These are the stars of the dish and bring a lovely mix of colors and flavors.
3. Add the Flavor:
Drizzle olive oil over your veggies. Sprinkle with dried thyme, rosemary, garlic, salt, and pepper. Toss everything gently so the veggies are nicely coated with the oil and seasonings.
4. Roast to Perfection:
Spread the vegetables out in one layer on your baking sheet. Make sure they aren’t too crowded—that way, they’ll roast nicely instead of steaming. Roast for about 25 minutes, tossing once halfway through, until the veggies are tender and have golden brown edges.
5. Finish and Serve:
Take the baking sheet out of the oven and sprinkle the dried cranberries on top. Toss gently to mix the sweetness with the roasted veggies. Transfer to a serving dish, garnish with fresh rosemary if you like, and serve warm. Enjoy your tasty Thanksgiving side!
Can I Use Frozen Vegetables Instead of Fresh?
Yes! Just make sure to thaw and drain them well before roasting to avoid sogginess. You might need to add a few extra minutes to the roasting time.
How Should I Store Leftover Roasted Veggies?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep their texture and flavor.
Can I Add Other Vegetables to This Recipe?
Absolutely! Sweet potatoes, parsnips, or even beets make great additions. Just cut them to similar sizes to ensure even roasting.
What’s a Good Substitute for Dried Cranberries?
If you don’t have dried cranberries, raisins, dried cherries, or chopped dried apricots are tasty alternatives that add a nice sweet contrast.
