Thanksgiving Roasted Veggies bring a warm and hearty touch to your holiday table, filled with caramelized edges and tender bites. Think of sweet potatoes, Brussels sprouts, carrots, and perhaps a sprinkle of fresh herbs, all roasting together to create a colorful and flavorful side dish. The roasting brings out the natural sweetness in the veggies, making each mouthful comforting and satisfying.
I love how easy these veggies are to prepare—it’s mostly chopping and tossing with a good drizzle of olive oil, salt, pepper, and a little garlic or rosemary if I’m feeling fancy. There’s something so cozy about the smell that fills the kitchen while they roast, and I always find myself sneaking a piece straight from the pan. One tip I stick to is spreading the veggies out in a single layer so they crisp up nicely instead of steaming.
These roasted veggies are perfect alongside the turkey and stuffing, but honestly, I’ve made them my go-to side for any weeknight dinner too. They’re a simple way to pack in lots of flavor and nutrients without any fuss. I always look forward to this dish because it adds a little golden glow to the plate and makes the whole meal feel special and homey.
Key Ingredients & Substitutions
Carrots & Sweet Potatoes: These bring sweetness and a soft texture once roasted. If sweet potatoes aren’t available, you can swap with butternut squash or regular potatoes. I like keeping the pieces fairly uniform so they cook evenly.
Brussels Sprouts: Their slight bitterness works great with sweet elements here. If you’re not a fan, try green beans or asparagus for a similar roast-friendly veggie.
Red Onion: Adds subtle sharpness and caramelized flavor. Yellow or white onions work well too. I prefer wedges so they stay juicy without turning mushy.
Dried Cranberries & Pecans: These add a sweet, tart, and crunchy contrast. You can swap cranberries with dried cherries or raisins, and pecans with walnuts or almonds. Toast the nuts before adding for extra flavor.
Olive Oil & Herbs: Olive oil helps veggies roast nicely and herbs like rosemary and thyme give that classic fall aroma. Fresh rosemary is my favorite, but dried herbs are convenient and still tasty.
How Do You Get Crispy, Evenly Roasted Veggies?
Roasting veggies so they are tender inside and crispy outside requires some care with prep and timing.
- Cut vegetables into pieces of similar size so everything cooks evenly.
- Use a large baking sheet and spread veggies out in a single layer without crowding; this helps them brown instead of steam.
- Toss veggies with enough olive oil to coat but not soak — about 2-3 tablespoons for this amount works well.
- Halfway through roasting, stir or flip the veggies to promote even browning on all sides.
- Add delicate ingredients like dried cranberries and nuts towards the end to toast them lightly without burning.
Following these steps ensures delicious roasted veggies with nice color and texture! I always watch the oven closely in the last few minutes to catch the perfect caramelization.
Equipment You’ll Need
- Large baking sheet – I like it because it gives enough space for veggies to roast evenly and get crispy edges.
- Mixing bowl – useful for tossing vegetables with oil and herbs so everything is coated well.
- Measuring spoons and cups – helps you add just the right amount of herbs, oil, and seasonings.
- Chefs knife and cutting board – makes chopping carrots, onions, and sweet potatoes quick and easy.
- Spatula or tongs – for flipping or stirring the veggies during roasting.
Flavor Variations & Add-Ins
- Swap dried cranberries for dried cherries or raisins for a different fruity twist.
- Increase herbs by adding thyme, sage, or a pinch of cinnamon for extra depth of flavor.
- Add roasted garlic or Parmesan cheese after cooking for richer taste.
- Mix in cooked bacon or sausage crumbles for a more hearty side.
Thanksgiving Roasted Veggies
Ingredients You’ll Need:
Vegetables:
- 4 large carrots, peeled and cut into halves or thirds
- 1 pound Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, peeled and cubed
- 1 large red onion, peeled and cut into wedges
Add-Ins:
- ½ cup dried cranberries
- ⅓ cup pecans, roughly chopped
Seasonings:
- 3 tablespoons olive oil
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
- 1 teaspoon dried thyme (optional)
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Fresh rosemary sprigs, for garnish (optional)
Time You’ll Need
This delicious side dish takes about 10 minutes to prep and around 30 minutes to roast. Plan roughly 40 minutes total so you can chop, toss, and roast your veggies to tender perfection with that lovely caramelized finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by heating your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it to keep the veggies from sticking.
2. Toss the Veggies:
In a large bowl, combine the carrots, Brussels sprouts, sweet potatoes, and red onion. Drizzle the olive oil over the mixture, then add minced garlic, rosemary, thyme (if using), salt, and pepper. Toss everything well so that each piece is evenly coated.
3. Roast:
Spread the vegetables out in a single layer on your prepared baking sheet. Roast in the oven for about 25–30 minutes, stirring once halfway through to ensure even browning and caramelization. The veggies should be tender and have some golden edges.
4. Add Cranberries and Pecans:
Five minutes before the veggies are done, sprinkle the dried cranberries and chopped pecans evenly over the top. Return to the oven so the nuts toast lightly and the cranberries warm.
5. Serve and Enjoy:
Remove the roasted veggies from the oven and transfer them to a serving dish. Garnish with fresh rosemary sprigs if you like. Serve warm for a cozy, colorful side that’s perfect with your Thanksgiving feast or any autumn meal!
Can I Use Frozen Vegetables for This Recipe?
Yes, you can use frozen carrots, Brussels sprouts, or sweet potatoes, but make sure to thaw and drain them well before roasting to avoid excess moisture, which can prevent crisping.
How Do 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 them tasty and avoid sogginess.
Can I Make This Recipe Ahead of Time?
Absolutely! Roast the veggies in advance and store them in the refrigerator. Reheat in the oven at 350°F (175°C) for about 10 minutes before serving to refresh their crispiness.
What Can I Substitute for Pecans or Cranberries?
If you’re allergic or don’t have pecans, walnuts or almonds are great alternatives. For cranberries, try dried cherries or raisins to keep that sweet-tart contrast.