Thanksgiving Roasted Veggies are the perfect side dish to add some color and warmth to your holiday table. Crispy on the outside, tender on the inside, these veggies soak up all the delicious flavors of olive oil, herbs, and a touch of garlic. Think carrots, Brussels sprouts, sweet potatoes, and maybe a little something green to brighten things up.
I love roasting vegetables for Thanksgiving because they’re so easy to prepare and they always bring out the natural sweetness of each veggie. Plus, there’s something so satisfying about that caramelized edge that happens in the oven. I usually toss them with a bit of salt, pepper, and fresh rosemary or thyme, which makes a huge difference in flavor without any extra fuss.
For serving, I like to pile these roasted veggies right onto the Thanksgiving plates next to the turkey and stuffing. They’re a great way to balance out the heavier dishes and always get compliments from family and friends. Honestly, I think veggies like these make the holiday meal feel complete—it’s the simple things that make a big difference at the table.
Key Ingredients & Substitutions
Brussels sprouts: These add a nice bite and slightly bitter balance to the sweet carrots and potatoes. If you don’t like them, try broccoli or green beans instead – they roast well and keep their texture.
Carrots and potatoes: I love the sweetness of carrots and the heartiness of yellow potatoes here. Sweet potatoes can be swapped in for a richer flavor and softer texture. Just cut all pieces similar in size for even cooking.
Red onion: Adds a touch of sweetness and color. If you don’t have red, yellow or white onions work just fine. They caramelize well and complement other veggies.
Olive oil & herbs: Olive oil helps veggies roast crisp on the outside. For herbs, thyme and rosemary work beautifully. Fresh herbs are great if you have them, but dried ones are easier and still tasty.
Dried cranberries (optional): These add a festive sweet-tart touch at the end. You can skip or replace them with chopped nuts like pecans or walnuts for crunch.
How Do I Get Perfectly Roasted Veggies Every Time?
Roasting veggies sounds easy, but a few tips make all the difference:
- Cut evenly: Make sure all pieces are similar size so they cook at the same rate.
- Don’t crowd the pan: Spread veggies in a single layer with space to roast, not steam. Crowded pans mean soggy veggies.
- Use high heat: 425°F or higher gives the best caramelization and crisp edges.
- Stir once or twice: This ensures all sides get nicely browned, so no mushy spots.
- Timing: Check veggies after 30 minutes and cook longer if needed. Root veggies take longer, so keep an eye.
Following these will help you get those golden, crispy edges with tender insides that make roasted vegetables so delicious and perfect for Thanksgiving.
Equipment You’ll Need
- Large mixing bowl – I use it to toss all the vegetables with oil and herbs easily.
- Baking sheet or roasting pan – A flat pan helps veggies roast evenly and get crispy edges.
- Measuring spoons – for accurately adding herbs and cranberries.
- Oven – set to 425°F (220°C); you’ll need it to achieve that perfect caramelization.
- Sharp knife and cutting board – for prepping all the veggies quickly and safely.
Flavor Variations & Add-Ins
- Use sweet potatoes instead of or alongside regular potatoes for extra sweetness.
- Sprinkle some Parmesan cheese over the veggies during the last 5 minutes for a cheesy crust.
- Add chopped pecans or walnuts before roasting for crunch and nuttiness.
- Mix in fresh herbs like parsley or sage after roasting for a burst of fresh flavor.
Thanksgiving Roasted Veggies
Ingredients You’ll Need:
Vegetables:
- 1 lb Brussels sprouts, trimmed and halved
- 4 large carrots, peeled and cut into chunks
- 2 medium yellow potatoes, peeled and diced
- 1 large red onion, peeled and coarsely chopped
- 3 cloves garlic, peeled and whole or smashed
Seasonings & Extras:
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary (optional)
- Salt and freshly ground black pepper, to taste
- ½ cup dried cranberries (optional for a festive touch)
How Much Time Will You Need?
Preparing and chopping the veggies will take about 10 to 15 minutes. Roasting them in the oven takes around 30 to 40 minutes, so all together, you’ll need about 45 to 55 minutes. Easy and hands-off once in the oven!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by heating your oven to 425°F (220°C). While it warms up, prep your vegetables – halve Brussels sprouts, cut carrots into big chunks, dice the potatoes, and chop the red onion roughly. Keep the garlic cloves whole or gently smashed.
2. Toss with Oil and Seasonings:
Place all the chopped vegetables and garlic in a large bowl. Drizzle the olive oil over them, then sprinkle with dried thyme, rosemary (if you’re using it), salt, and pepper. Toss everything well so all veggies get coated evenly with the flavors.
3. Roast Your Veggies:
Spread the veggies out in a single layer on a baking sheet or roasting pan. Make sure not to overcrowd, so they roast and get nice caramelized edges instead of steaming. Pop the pan into the oven and roast for 30 to 40 minutes. Stir once or twice to brown evenly.
4. Add Cranberries and Finish Roasting:
In the last 5 minutes, scatter the dried cranberries on top so they warm up and add a lovely sweet-tart flavor. When veggies are tender inside and caramelized on the outside, take them out of the oven.
5. Serve and Enjoy:
Serve these colorful, tasty roasted veggies warm as a perfect side dish for your Thanksgiving feast. They add great flavor, texture, and a pop of color that everyone will love!
Can I Use Frozen Vegetables for This Recipe?
It’s best to use fresh vegetables for roasting since frozen ones tend to release extra moisture and become soggy. If you only have frozen, thaw and pat them dry thoroughly before roasting to help them crisp up.
How Should I Store Leftover Roasted Vegetables?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in a hot oven or skillet to keep them crispy, rather than the microwave.
Can I Add Other Vegetables?
Absolutely! Root vegetables like parsnips or butternut squash, or other hearty veggies like cauliflower or green beans, work well roasted. Just cut to similar sizes to ensure even cooking.
What’s the Best Way to Reheat These Roasted Veggies?
Reheat leftovers in a preheated oven at 375°F (190°C) for about 10 minutes to regain their caramelized edges and prevent sogginess. A quick pan sauté works well too.