Need a side for your holiday menu? I've got you covered with the best roasted vegetables for Thanksgiving! Crispy Brussels sprouts, hearty carrots, sweet red onion, crunchy toasted walnuts, sweet cranberries, and just a tiny touch of cinnamon. Now I know that I advertised these vegetables as being the perfect Thanksgiving side (and they really are), but these veg are so scrumptious you might find yourself prepping them all winter long.
The best thing about these roasted vegetables (apart from how delicious they are) is that they are so easy to make. Just chop, season, and roast. The nuts and dried cranberries get added in the last 5 - 10 minutes of roasting to get toasty and warm, and then your veggies are ready to enjoy!
This is the perfect side dish, but I sometimes even enjoy roasted veg as the star of the meal. For a simple dinner recipe serve these over mashed potatoes, and drizzle the whole thing with vegan gravy. YUM!
To Make The Best Roasted Vegetables for Thanksgiving:
Add the Brussels sprouts, carrots, red onions, olive oil, maple syrup, rosemary, salt, pepper, and cinnamon. Toss well to combine.
Spread the veggies evenly over the two prepared baking sheets. Roast for 20 - 25 minutes, stirring half way through until the veggies are fork tender and beginning to brown. Sprinkle over the walnuts and dried cranberries and continue to bake another 5 - 10 minutes until the veggies are cooked and the nuts are lightly roasted.
Serve the roasted vegetables hot along with your favourite Thanksgiving sides and mains such as puff pastry wrapped lentil loaf, stovetop stuffing, scalloped potatoes, and cranberry sauce.
Note: I used a deep baking dish to serve the vegetables, but don't roast them in a baking dish like this. Make sure you roast your veggies on two large baking sheets. This will ensure that they get evenly cooked and crisp up a bit.
Bon appetegan!
Sam Turnbull.
The Best Roasted Vegetables for Thanksgiving
Ingredients
- 1 lb Brussels sprouts (4 cups), trimmed and halved
- 3 large carrots (3 cups), peeled and cut into chunks
- 2 medium red onions, cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon fresh chopped rosemary (or 1 teaspoon dried)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cinnamon
- ½ cup walnuts or pecans, roughly chopped
- ½ cup dried cranberries
Instructions
- Preheat your oven to 400F (200C). Line two large baking sheets with parchment paper or lightly grease them.
- Add the Brussels sprouts, carrots, red onions, olive oil, maple syrup, rosemary, salt, pepper, and cinnamon. Toss well to combine. Spread the veggies evenly over the two prepared baking sheets. Roast for 20 - 25 minutes, stirring half way through until the veggies are fork tender and beginning to brown. Sprinkle over the walnuts and dried cranberries and continue to bake another 5 - 10 minutes until the veggies are cooked and the nuts are lightly roasted.
Hi Sam Can I swap yams or red potatoes for the carrots? Would I add them at the same time or look them first? I've been vegan for a while but not a "cooking for others" vegan. Your recipes are wonderfully helpful.
Very good. I love the hint of sweetness! I added 2 cans of chickpeas to add some protein and served it over some wild rice for lunch today. I didn’t have any walnuts on hand, so I added pecans and it tasted very southern and fall-y. I love all of your recipes. Thanks for helping with my vegan journey!
You're most welcome, Andy! I'm so happy you loved it so much 🙂