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Thanksgiving Roasted Vegetables

Thanksgiving Roasted Vegetables: Elevate Your Holiday Feast

Thanksgiving Roasted Vegetables, a vibrant mix of seasonal root vegetables, brings color and nutrition to your holiday table.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 4 medium Carrots Provide natural sweetness and vibrant color. Use freshly peeled for best flavor.
  • 1 pound Brussels Sprouts Add a deliciously nutty flavor and hearty texture. Halve to ensure even cooking.
  • 2 cups Butternut Squash Offers sweetness and creaminess. Cut into uniform cubes for even roasting.
  • 2 medium Parsnips Contributes earthiness and sweetness. Peel and slice for optimal texture.
For the Seasoning and Glaze
  • 4 tablespoons Olive Oil Acts as a cooking fat and enhances flavor. Use high-quality extra virgin for richer taste.
  • 2 tablespoons Maple Syrup Adds a touch of sweetness and caramelization. Honey can be used in equal measure.
  • 1 tablespoon Fresh Thyme Provides aromatic herbal notes. Dried thyme can be substituted at half the amount.
  • 1 tablespoon Rosemary Adds fragrant, woody depth. Use fresh for optimum flavor; finely chop before adding.
  • 1 teaspoon Salt Essential for seasoning. Season to taste for balance.
  • 1 teaspoon Pepper Essential for seasoning. Season to taste for balance.
Optional Garnish
  • 1/2 cup Chopped Pecans Adds texture and a nutty crunch.
  • 1/2 cup Cranberries Offers a burst of color and slight tartness.

Equipment

  • Large Bowl
  • parchment-lined baking sheet

Method
 

Step-by-Step Instructions for Thanksgiving Roasted Vegetables
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine your freshly peeled and chopped carrots, halved Brussels sprouts, cubed butternut squash, and sliced parsnips.
  3. Drizzle olive oil and maple syrup over the vegetables, then sprinkle in fresh thyme, rosemary, salt, and pepper. Toss everything together until each piece is luxuriously coated.
  4. Transfer the vegetables to your parchment-lined baking sheet, spreading them out in a single layer.
  5. Place the baking sheet in your preheated oven and let the vegetables roast for about 30–35 minutes, flipping halfway through.
  6. If desired, add chopped pecans or cranberries during the last 5 minutes of roasting.
  7. Transfer the vegetables to a warm serving platter, drizzle any pan juices over them, and garnish with flaky sea salt and additional herbs.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 300mgPotassium: 450mgFiber: 6gSugar: 10gVitamin A: 5000IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Quality ingredients and uniform sizing are crucial for the best texture and flavor. Consider making ahead to ease holiday preparations.

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