Thanksgiving Roasted Vegetables: The Ultimate Cozy Side Dish

Enjoy a colorful array of Thanksgiving Roasted Vegetables that bring warmth and flavor to your holiday table, perfect for all diets.

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Prep Time 15

Cook Time 35

Cooling Time 5

Total Time 55

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

4 medium Carrots Natural sweetness and color.
1 pound Brussels sprouts Adds earthy profile.
1 medium Butternut squash Offers creaminess when roasted.
2 medium Parsnips Contributes mild sweetness.

For the Roasting

3 tablespoons Olive oil Essential for roasting.
2 tablespoons Maple syrup Adds sweetness.
1 tablespoon Fresh thyme Herbal notes.
1 tablespoon Rosemary Aromatic flavor.
1 teaspoon Salt Essential for flavor.
1 teaspoon Black pepper Essential for flavor.

For the Garnish (Optional)

1/2 cup Chopped pecans Adds a delightful crunch.
1/2 cup Cranberries Provides tartness and color.

Equipment

Baking sheet
Parchment Paper
Large Bowl

Method

Preparation Steps

Preheat your oven to 400°F (200°C).
In a large bowl, combine chopped carrots, Brussels sprouts, butternut squash, and parsnips.
Drizzle with olive oil, add maple syrup, fresh thyme, rosemary, salt, and pepper; toss to coat.
Line a baking sheet with parchment paper and spread the vegetable mixture evenly.
Roast in the oven for 30-35 minutes, flipping halfway through.
Add chopped pecans or cranberries during the last 5 minutes of roasting.
Remove from the oven, let cool slightly, and serve warm.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 300mgPotassium: 450mgFiber: 5gSugar: 8gVitamin A: 16000IUVitamin C: 40mgCalcium: 50mgIron: 1.5mg

Notes

Avoid overcrowding the baking sheet for best results. Pre-chop veggies a day prior to save time on Thanksgiving day.

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