Name: Roasted Thanksgiving Vegetables: The Ultimate Guide
Prep time: 25 min
Cook time: 30 min
Total time: 65 min
Yield: 6-8 servings
Ingredients: 1 butternut squash, peeled, seeded, and cubed (about 1 1/2 pounds); 2 sweet potatoes, peeled and cubed (about 1 pound); 1 pound Brussels sprouts, trimmed and halved (or quartered if large); 1 red onion, cut into wedges; 4 carrots, peeled and chopped into 1-inch pieces; 4 cloves garlic, minced; 1/4 cup olive oil; 2 tablespoons balsamic vinegar; 1 tablespoon maple syrup; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper, or to taste; 1/4 cup chopped fresh parsley, for garnish (optional); 1/4 cup pecans or walnuts, chopped (optional)

Roasted Thanksgiving Vegetables: the unsung heroes of the holiday feast! Are you tired of the same old Thanksgiving sides? Do you crave something vibrant, flavorful, and, dare I say, healthy amidst all the gravy and stuffing? Then look no further! This recipe for perfectly Roasted Thanksgiving Vegetables will transform your holiday table and have even the pickiest eaters reaching for seconds.

While Thanksgiving is often associated with rich, heavy dishes, the tradition of incorporating seasonal vegetables dates back to the very first harvest celebrations. Native American cultures have long celebrated the bounty of the land, and vegetables like squash, corn, and root vegetables were staples of their diets. Today, we honor that tradition by bringing the freshest produce to our Thanksgiving tables.

What makes this dish so irresistible? It's the perfect combination of textures and flavors. The natural sweetness of the vegetables is enhanced by the roasting process, creating caramelized edges and tender interiors. A simple blend of herbs and spices elevates the dish to a whole new level. Plus, it's incredibly convenient! Simply chop, toss, and roast – freeing up valuable oven space for the turkey. Get ready to experience a symphony of flavors and colors that will make your Thanksgiving celebration truly unforgettable!

Ingredients:

1 butternut squash, peeled, seeded, and cubed (about 1 1/2 pounds)
2 sweet potatoes, peeled and cubed (about 1 pound)
1 pound Brussels sprouts, trimmed and halved (or quartered if large)
1 red onion, cut into wedges
4 carrots, peeled and chopped into 1-inch pieces
4 cloves garlic, minced
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/4 cup chopped fresh parsley, for garnish (optional)
1/4 cup pecans or walnuts, chopped (optional)

Preparing the Vegetables:

Okay, let's get started! First things first, we need to prep our veggies. This is probably the most time-consuming part, but trust me, it's worth it. The key is to have everything roughly the same size so they cook evenly.

Preheat your oven to 400°F (200°C). This is crucial! We want that oven nice and hot so the vegetables roast beautifully.
Prepare the butternut squash: Peel the squash using a vegetable peeler. This can be a bit tough, so be careful! Once peeled, cut the squash in half, scoop out the seeds, and then cut it into roughly 1-inch cubes. Aim for consistency here.
Prepare the sweet potatoes: Peel the sweet potatoes and cut them into 1-inch cubes, similar in size to the butternut squash.
Prepare the Brussels sprouts: Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Then, halve them. If they are particularly large, quarter them to ensure they cook through.
Prepare the red onion: Peel the red onion and cut it into wedges. I usually cut the onion in half through the root end, then cut each half into 3 or 4 wedges, depending on the size of the onion.
Prepare the carrots: Peel the carrots and chop them into 1-inch pieces. You can cut them on a slight diagonal for a more elegant look, but that's totally optional.
Mince the garlic: Peel the garlic cloves and mince them finely. You can use a garlic press if you have one, or just chop them with a knife.

Marinating the Vegetables:

Now that all our vegetables are prepped, it's time to give them some flavor! This marinade is what really makes these roasted vegetables special. The balsamic vinegar and maple syrup add a touch of sweetness and tanginess that complements the earthy flavors of the vegetables perfectly.

Combine the vegetables in a large bowl: Place the cubed butternut squash, sweet potatoes, halved Brussels sprouts, red onion wedges, and chopped carrots in a large bowl. Make sure the bowl is big enough to toss everything comfortably.
Add the minced garlic: Sprinkle the minced garlic over the vegetables.
Drizzle with olive oil: Pour the olive oil over the vegetables.
Add the balsamic vinegar and maple syrup: Drizzle the balsamic vinegar and maple syrup over the vegetables.
Season with herbs and spices: Sprinkle the dried thyme, dried rosemary, salt, and pepper over the vegetables.
Toss everything together: Use your hands or a large spoon to toss the vegetables until they are evenly coated with the olive oil, balsamic vinegar, maple syrup, herbs, and spices. Make sure every piece is nicely coated for maximum flavor.

Roasting the Vegetables:

Alright, we're almost there! Now comes the fun part – roasting! The key to perfectly roasted vegetables is to give them enough space on the baking sheet so they can brown properly. Overcrowding the pan will cause them to steam instead of roast, and we want that beautiful caramelized flavor.

Prepare the baking sheet(s): Line a large baking sheet (or two, if needed) with parchment paper. This will prevent the vegetables from sticking and make cleanup a breeze.
Spread the vegetables in a single layer: Spread the marinated vegetables in a single layer on the prepared baking sheet(s). Make sure they are not overcrowded. If necessary, use two baking sheets to ensure they have enough space.
Roast in the preheated oven: Place the baking sheet(s) in the preheated oven and roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized.
Toss halfway through: About halfway through the roasting time (around 20 minutes), remove the baking sheet(s) from the oven and toss the vegetables with a spatula. This will ensure they cook evenly and brown on all sides.
Check for doneness: To check if the vegetables are done, pierce them with a fork. They should be tender and easily pierced. The edges should also be slightly browned and caramelized.
Adjust roasting time as needed: If the vegetables are not tender enough after 40 minutes, continue roasting for another 5-10 minutes, or until they reach your desired level of doneness. Keep a close eye on them to prevent them from burning.

Serving and Garnishing:

Congratulations, you've made it! Your roasted Thanksgiving vegetables are ready to be served. But before you dig in, let's add a few finishing touches to make them even more delicious and visually appealing.

Remove from oven and let cool slightly: Once the vegetables are roasted to perfection, remove the baking sheet(s) from the oven and let them cool for a few minutes. This will prevent you from burning your mouth when you taste them!
Transfer to a serving dish: Transfer the roasted vegetables to a serving dish. You can use a large bowl, a platter, or any dish that you like.
Garnish with fresh parsley (optional): Sprinkle the chopped fresh parsley over the vegetables for a pop of color and freshness.
Add chopped pecans or walnuts (optional): If you like, sprinkle some chopped pecans or walnuts over the vegetables for added texture and flavor. The nuts add a nice crunch and complement the sweetness of the vegetables.
Serve immediately: Serve the roasted Thanksgiving vegetables immediately while they are still warm and delicious. They are a perfect side dish for any Thanksgiving feast or holiday meal.

Tips and Variations:

Here are a few extra tips and variations to help you customize this recipe to your liking:

Add other vegetables: Feel free to add other vegetables to this recipe, such as parsnips, turnips, or even apples. Just make sure to adjust the roasting time accordingly.
Use different herbs and spices: Experiment with different herbs and spices to create your own unique flavor profile. Some other options include sage, oregano, garlic powder, or onion powder.
Add a touch of heat: If you like a little bit of heat, add a pinch of red pepper flakes to the marinade.
Roast at a higher temperature: For even more caramelized vegetables, try roasting them at a higher temperature, such as 425°F (220°C). Just be sure to keep a close eye on them to prevent them from burning.
Make it ahead of time: You can prepare the vegetables and marinade them up to 24 hours in advance. Just store them in the refrigerator until you're ready to roast them.
Leftovers: Leftover roasted vegetables can be stored in the refrigerator for up to 3 days. They can be reheated in the oven, microwave, or skillet. They're also great added to salads, soups, or omelets.

Enjoy!

I hope you enjoy this recipe for roasted Thanksgiving vegetables! It's a delicious and easy way to add a healthy and flavorful side dish to your holiday meal. Happy cooking!

Conclusion:

This Thanksgiving, ditch the same old sides and embrace a vibrant, flavorful experience with these Roasted Thanksgiving Vegetables! Trust me, once you taste the caramelized sweetness and savory herb blend, you'll wonder why you haven't been roasting your Thanksgiving veggies all along. This isn't just another side dish; it's a celebration of autumn's bounty, transformed into a culinary masterpiece. Why is this recipe a must-try? Because it's incredibly easy, surprisingly versatile, and undeniably delicious. Forget slaving over multiple pots and pans; this one-pan wonder simplifies your Thanksgiving prep, freeing you up to focus on the turkey (or the pie!). The combination of root vegetables like carrots and parsnips with the earthy sweetness of Brussels sprouts and the vibrant color of bell peppers creates a symphony of flavors and textures that will complement any Thanksgiving main course. Plus, roasting brings out the natural sugars in the vegetables, resulting in a depth of flavor you just can't achieve with boiling or steaming. But the best part? This recipe is endlessly adaptable. Feel free to swap out vegetables based on your preferences or what's available at your local farmer's market. Sweet potatoes would be a fantastic addition, adding another layer of sweetness and a beautiful orange hue. Or, if you're a fan of butternut squash, dice it up and toss it in for a nutty, comforting flavor. For a spicier kick, add a pinch of red pepper flakes to the herb blend. Serving suggestions are just as flexible. These roasted vegetables are perfect as a standalone side dish, but they also shine as part of a larger Thanksgiving spread. Consider serving them alongside your turkey, stuffing, and cranberry sauce for a complete and satisfying meal. Or, get creative and use them as a topping for a Thanksgiving-themed salad. Toss them with mixed greens, dried cranberries, toasted pecans, and a light vinaigrette for a healthy and flavorful appetizer. You could even repurpose any leftovers into a hearty vegetable soup or a flavorful frittata the next day. And don't forget the dipping sauces! A creamy garlic aioli or a tangy balsamic glaze would be the perfect complement to the roasted vegetables, adding another layer of flavor and complexity. For a vegan option, try a cashew-based cream sauce or a simple tahini dressing. I truly believe that these Roasted Thanksgiving Vegetables will become a new family favorite. They're a healthy, delicious, and easy way to add a touch of elegance to your Thanksgiving table. So, this year, step outside your comfort zone and give this recipe a try. I promise you won't be disappointed. Now, it's your turn! I'm so excited for you to experience the joy of roasting these vegetables. Once you've made them, please come back and share your experience in the comments below. Did you make any substitutions? What were your favorite serving suggestions? I'd love to hear all about it! And don't forget to snap a picture of your beautiful roasted vegetables and share it on social media using #RoastedThanksgivingVeggies. Let's spread the word about this delicious and easy Thanksgiving side dish! Happy cooking, and happy Thanksgiving!