Thanksgiving Roasted Veggies are the perfect way to bring a little extra color and flavor to your holiday table. This dish usually features a mix of sturdy fall favorites like sweet potatoes, Brussels sprouts, carrots, and sometimes a touch of garlic and herbs. Everything gets roasted until it’s tender and caramelized, making each bite bursting with warm, natural sweetness and a hint of crispiness.
I love making these roasted veggies because they’re so easy and almost foolproof. The smell that fills the kitchen while they roast is one of my favorite parts of Thanksgiving—it’s like a cozy, comforting hug. I usually toss them with olive oil, a sprinkle of salt and pepper, and a little rosemary or thyme. Honestly, it’s hard to stop eating them once they’re done!
My favorite way to serve these veggies is right alongside the turkey and mashed potatoes. They add a nice balance with their natural sweetness and a bit of crunch. Sometimes I even like to eat the leftovers for lunch the next day, cold or reheated, because they taste just as good. If you’ve never tried roasting your veggies for Thanksgiving, this is a great recipe to start with—it always gets a thumbs up from the whole family!
Key Ingredients & Substitutions
Carrots & Potatoes: These add natural sweetness and heartiness. You can swap potatoes with sweet potatoes or parsnips for a twist. I prefer Yukon Gold potatoes for their creamy texture.
Brussels Sprouts: They add a slightly bitter edge that balances the sweetness. If you’re not a fan, try green beans or asparagus instead.
Dried Cranberries: These give a nice tangy contrast. You could swap dried cherries, raisins, or skip them if you prefer less sweetness.
Fresh Rosemary & Thyme: These herbs bring warmth and depth. I love using fresh rosemary, but dried works well too. If fresh isn’t available, just double the dried amount.
Olive Oil & Garlic: Olive oil helps veggies crisp up while garlic brings aroma and flavor. You can add a pinch of chili flakes for a little kick if you like.
How Do You Get Veggies Roasted Perfectly Without Burning or Soggy?
Roasting veggies evenly is all about prep and timing:
- Cut vegetables into similar sizes to ensure uniform cooking.
- Toss them well in olive oil so every piece gets coated—it helps with browning and flavor.
- Spread them out on the baking sheet without overcrowding. Crowding traps moisture and makes them steam.
- About halfway through roasting, stir or flip the veggies to brown them evenly.
- Add softer or quicker-cooking ingredients, like dried cranberries, later in cooking to avoid burning.
I found that roasting at around 400°F gives a nice crisp outside and tender inside. Keep an eye near the end, as ovens vary. These tips help you get that perfect balance of caramelized edges and soft centers every time!
Equipment You’ll Need
- Baking sheet or roasting pan – I prefer a large one to spread out the veggies evenly and get them crisp.
- Mixing bowl – makes tossing the vegetables with oil and seasonings easier and less messy.
- Chef’s knife – perfect for chopping carrots, potatoes, and onion quickly and safely.
- Cutting board – a sturdy surface for chopping your veggies evenly.
- Measuring spoons and cups – for accurately measuring herbs and oil.
- Garnish utensils (like tongs or a spatula) – helpful for tossing veggies after they roast, without breaking them apart.
Flavor Variations & Add-Ins
- Swap dried cranberries for chopped apples or raisins for a different sweetness with a fresh twist.
- Add sliced almonds or pecans before baking for a crunchy topping.
- Mix in cooked sausage or bacon bits after roasting for a meaty boost.
- Sprinkle with crumbled feta or goat cheese before serving for creamy richness.
Thanksgiving Roasted Veggies
Ingredients You’ll Need:
Vegetables & Fruits:
- 3 large carrots, peeled and cut into chunks
- 4 small potatoes, peeled and cut into chunks
- 1 cup Brussels sprouts, trimmed and halved
- 1 small red onion, peeled and cut into wedges
- ½ cup dried cranberries
Seasonings & Others:
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped (plus sprigs for garnish)
- 1 teaspoon dried thyme
- 2 cloves garlic, minced
- Salt and black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and roughly 40 minutes to roast the veggies, giving a total time of around 50 minutes. It’s a simple mix-and-roast dish that fills your kitchen with lovely aromas while you get other holiday tasks done.
Step-by-Step Instructions:
1. Prepare and Season the Veggies:
Preheat your oven to 400°F (200°C). In a large bowl, combine the carrots, potatoes, Brussels sprouts, and red onion. Add olive oil, minced garlic, chopped rosemary, dried thyme, salt, and black pepper. Toss well until every piece is nicely coated with the oil and herbs.
2. Roast the Vegetables:
Spread the seasoned vegetables evenly on a baking sheet or roasting pan. Place it in the oven and roast for 25 minutes, stirring once halfway through to ensure even cooking and browning.
3. Add Cranberries and Finish Roasting:
Take the pan out and sprinkle dried cranberries over the veggies. Gently toss to combine, then return to the oven for another 10-15 minutes. Roast until all the veggies are tender and caramelized to your liking.
4. Garnish and Serve:
Once roasted, transfer the vegetables to a serving dish. Add fresh rosemary sprigs on top as a pretty garnish. Serve the roasted veggies warm alongside your Thanksgiving feast and enjoy the cozy, comforting flavors!
Can I Use Frozen Vegetables for This Recipe?
Yes, you can use frozen veggies, but be sure to thaw and drain them well first to avoid excess moisture that can make the veggies soggy. Roasting time may be slightly shorter, so keep an eye on them.
How Should I Store Leftover Roasted Veggies?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of olive oil if needed to refresh their texture.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare and roast the veggies a day ahead, then reheat in the oven at 350°F (175°C) for about 10 minutes before serving to regain crispness.
What Other Vegetables Can I Add or Substitute?
Feel free to swap or add root vegetables like parsnips, butternut squash, or sweet potatoes. Green beans or asparagus can also work but may need less roasting time.
