Thanksgiving Roasted Veggies are a colorful, tasty side dish that brings out the best in fall vegetables. Think caramelized carrots, tender Brussels sprouts, sweet potatoes, and a sprinkle of herbs all roasted to perfection. The veggies get a little crispy on the edges while staying soft inside, making every bite a delight.
I love making this dish because it feels both special and simple at the same time. The roasting process fills the kitchen with a warm, cozy aroma that instantly reminds me of the holiday season. My favorite trick is to toss the veggies with a bit of olive oil, garlic, and rosemary before roasting—the flavors mix together so well, and it’s always a hit with guests and family alike.
Serving these roasted veggies straight from the oven, right alongside your Thanksgiving turkey and stuffing, really rounds out the meal. They add a fresh, natural sweetness that balances out all the rich dishes on the table. Whenever I bring these to a holiday dinner, I usually come home with an empty bowl—which is always a good sign!
Key Ingredients & Substitutions
Brussels Sprouts: These little green gems get deliciously crispy edges when roasted. If you can’t find fresh ones, frozen sprouts can work—just make sure to dry them well before roasting so they crisp up.
Butternut Squash: Its natural sweetness balances the savory veggies. You can swap in sweet potatoes or acorn squash if you prefer or can’t find butternut.
Carrots: Carrots add a nice color and subtle sweetness. Use any firm root veggies like parsnips or turnips as an alternative.
Red Onion: Adds a mild, slightly sweet flavor when roasted. Yellow or white onions can be used, but red offers a beautiful color.
Walnuts or Pecans: Nuts add crunch and a toasty flavor at the end. If you’re nut-free, sunflower seeds or pumpkin seeds are great alternatives.
Dried Cranberries: Their tart sweetness brightens the dish. Raisins or chopped dried cherries can substitute well.
Herbs: Fresh rosemary and thyme give classic fall flavor. If you only have dried herbs, just use half the amount, as dried herbs are more concentrated.
How Do I Get Perfectly Roasted Veggies with Crispy Edges and Tender Inside?
Roasting veggies evenly can be tricky, but these steps help:
- Cut veggies into even pieces so they cook at the same rate.
- Toss veggies well in oil—this helps with browning and prevents sticking.
- Spread them out in a single layer on the pan; overcrowding causes steaming instead of roasting.
- Roast at around 400°F (200°C) for 25-30 minutes, stirring once halfway through to brown all sides.
- Add nuts and dried fruit near the last 5 minutes so nuts toast lightly and fruit softens without burning.
With patience and these tips, you’ll get that lovely caramelized flavor and perfect texture every time.
Equipment You’ll Need
- Large baking sheet – I prefer it because it gives the veggies plenty of space to crisp up nicely without overcrowding.
- Mixing bowl – makes tossing the vegetables with oil and herbs quick and easy.
- Parchment paper or silicone baking mat – helps prevent sticking and makes cleanup easier.
- Measuring spoons and cups – for accurate seasoning and ingredient portions.
- Spatula or tongs – handy for tossing the vegetables during roasting to get an even cook.
Flavor Variations & Add-Ins
- Try adding sliced zucchini or bell peppers for different colors and flavors. They roast quickly and add freshness.
- Mix in crumbled feta or goat cheese after roasting for a creamy, tangy boost.
- Sprinkle with smoked paprika or cumin before roasting for a smoky, warming flavor.
- Use fresh herbs like parsley or sage instead of thyme and rosemary for a different herb profile.
How to Make Thanksgiving Roasted Veggies
Ingredients You’ll Need:
Vegetables:
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups butternut squash, peeled and diced
- 2 cups carrots, peeled and chopped into chunks
- 1 large red onion, cut into wedges
Add-Ins & Seasoning:
- 1/2 cup walnuts or pecans, roughly chopped
- 1/2 cup dried cranberries
- 3 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- Salt and freshly ground black pepper, to taste
- Optional: 2 garlic cloves, minced
How Much Time Will You Need?
This dish takes about 10 minutes to prep and about 30 minutes to roast, so plan for roughly 40 minutes total. You’ll spend just a few minutes chopping and seasoning, then the oven does the rest of the work.
Step-by-Step Instructions:
1. Prepare Your Oven and Vegetables:
Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it so nothing sticks. In a big bowl, toss together the Brussels sprouts, butternut squash, carrots, and red onion.
2. Season and Toss the Veggies:
Drizzle the olive oil over the veggies. Add chopped rosemary, thyme, salt, pepper, and the minced garlic if you like. Give everything a good toss until the veggies are evenly coated with oil and herbs.
3. Roast the Vegetables:
Spread the vegetables out on your baking sheet in a single, even layer. Roast them in the oven for about 25 to 30 minutes, stirring or flipping the veggies halfway through to help them cook evenly and get all sides golden and slightly crispy.
4. Add Nuts and Cranberries:
When there’s about 5 minutes left, sprinkle the walnuts or pecans and dried cranberries over the vegetables. Return the tray to the oven to toast the nuts lightly and soften the cranberries without burning them.
5. Serve and Enjoy!
Take the veggies out of the oven and transfer them to a warm serving dish. Serve these colorful, tasty roasted veggies alongside your Thanksgiving feast and enjoy the rich flavors and delightful textures!
Can I Use Frozen Vegetables for This Recipe?
Yes, you can use frozen Brussels sprouts, butternut squash, or carrots. Just thaw them completely and pat dry to remove excess moisture before roasting to ensure they crisp up nicely.
How Do I Store Leftovers?
Store any leftover roasted veggies in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through—adding a splash of olive oil can help refresh the flavors.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can chop and season the vegetables a day ahead and keep them covered in the fridge. Roast them fresh on the day you plan to serve for the best texture and flavor.
What If I Don’t Have Fresh Herbs?
No worries! Dried herbs work well—just use half the amount since they have a more concentrated flavor. You can also experiment with other herbs like sage or oregano for a different twist.
