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 ground cinnamon
- ½ cup walnuts or pecans, roughly chopped
- ½ cup dried cranberries
Instructions
- OVEN: Preheat your oven to 400F (200C). Line two large baking sheets with parchment paper or lightly grease them.AIR FRYER: Note that this recipe is fairly large, so you may need to do this recipe in batches for the best result, or a very large air fryer. Preheat your air fryer to 375F (190C).
- Add the Brussels sprouts, carrots, red onions, olive oil, maple syrup, rosemary, salt, pepper, and cinnamon. Toss well to combine. OVEN:Â Spread the veggies evenly over the two prepared baking sheets. Roast for 20 - 25 minutes, stirring halfway 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.AIR FRYER:Â add the veggies to the air fryer. Air fry for 16 - 20 minutes, shaking halfway through until the veggies are fork-tender and beginning to brown. Sprinkle over the walnuts and dried cranberries and continue to bake another 4 - 8 minutes until the veggies are cooked and the nuts are lightly roasted.
Notes
Nutrition
K. Farmer says
I made it. I roasted the veggies twice as long, and they still didn't get tender. I will try again, but blanch or pressure-cook the carrots and sprouts before roasting.
K. Farmer says
I tried printing this one out, but when I increased the number of servings from 6 to 8, the amount of each ingredient changed to a decimal. How do you accurately measure .58 cups or .33 tsp of something? LOL
Sam Turnbull says
Yes, that's how the program converts accurately. However, since it is a recipe roasted vegetables (and not something liked a baked cake which requires precise measurements) it doesn't really matter if you have a little bit too much of one thing or too little of another. Just eyeball it. I hope that helps!
Christiane says
Excellent! Just the right balance sweet/savory. Definitely on Thanksgiving menu!
Sam Turnbull says
So happy you enjoyed Christiane!
Cindy says
I know it's not perfect, but any hints on making a day ahead and then reheating. Would you add the cranberries and nuts only when reheating?
Sam Turnbull says
You can make the entire dish and then just reheat in the oven at 350F until heated through (10 - 15 minutes probably). Enjoy!
Sima says
Can butternut or acorn squash be used instead of carrots? If so, would it change cook time?
Sam Turnbull says
Yes, cut them into similar-sized pieces and they will cook in about the same amount of time. 🙂
Traci says
Awesome recipe!! I will certainly make this again and it was amazing for Thanksgiving. Thank you!!
Sam Turnbull says
Yay! So happy to hear that Traci 🙂
Debby Paullin says
This recipe is just what I was looking for and wanted to add to our Thanksgiving meal with family. Everyone enjoyed it and asked for the recipe. Thank you for sharing it with us.
Sam Turnbull says
Wonderful! So happy to hear that Debby! 🙂
Julie says
could fresh cranberries be substituted for dried if they are roasted with the vegetables possibly? any ideas for how to execute that?
Sam Turnbull says
Dried cranberries are also sweet so it's a very nice addition to these veggies. I think fresh ones might be too bitter. You can either substitute them with raisins, or currents, or you can just omit them. Enjoy!
Dustin says
So good and so easy! My son commented twice on how good they were. Will make again! Thank you!!
Sam Turnbull says
Yay! So happy to hear that 🙂
Ronaldjohn says
Tasty thank you,I use it for my vegan poke bowl
Cheers, Jonny.
ROBIN RAFFA says
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.
Andy says
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!
Sam Turnbull says
You're most welcome, Andy! I'm so happy you loved it so much 🙂