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Thanksgiving Roasted Vegetables

Thanksgiving Roasted Vegetables: A Must-Have Holiday Delight

Thanksgiving Roasted Vegetables are a colorful, caramelized medley that elevates any holiday spread.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 4 cups Carrots Peeled and sliced
  • 4 cups Brussels sprouts Halved
  • 4 cups Butternut squash Cubed
  • 4 cups Parsnips Peeled and sliced
For the Seasoning
  • 1/4 cup Olive oil Can substitute with avocado oil
  • 2 tbsp Maple syrup Honey works as a substitute
  • 1 tbsp Fresh thyme Or 1/2 tsp dried thyme
  • 1 tbsp Rosemary Chopped finely
  • to taste Salt
  • to taste Pepper
For Garnish (Optional)
  • 1/2 cup Pecans Toss in during the last few minutes
  • 1/2 cup Cranberries Sprinkle in the last 5 minutes

Equipment

  • oven
  • Baking Sheet
  • Mixing Bowl
  • Parchment paper
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Combine peeled and sliced carrots, halved Brussels sprouts, cubed butternut squash, and sliced parsnips in a bowl.
  3. Drizzle with olive oil and maple syrup, sprinkle with thyme, rosemary, salt, and pepper, then toss.
  4. Spread the vegetables in a single layer on a baking sheet.
  5. Roast for 30–35 minutes, flipping halfway through.
  6. Add pecans or cranberries in the last 5 minutes of roasting.
  7. Remove from oven, transfer to a platter, and serve warm.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 150mgPotassium: 500mgFiber: 5gSugar: 10gVitamin A: 10000IUVitamin C: 40mgCalcium: 60mgIron: 1mg

Notes

Avoid overcrowding the vegetables to ensure even roasting. Experiment with flavors by adding different herbs and spices if desired.

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