Author: 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.
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The Best Roasted Vegetables for Thanksgiving
Servings: - 8 servings
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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: 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: 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
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
Catherina says
Thank you so much for sharing your delicious vegan recipes! And thank you for being VEGAN! I've been following your blog for a while now, hoping to try a recipe eventually. These roasted veggies were the PERFECT holiday side dish! (I ate a bowl as my main meal, in fact!). I knew I had made the right decision when the sweet aroma filled the air as the vegetables began to carmelize. I followed the recipe to a T, but used tricolored carrots and a few parsnips as well, and omitted one onion. My family loved them as much as I did! I plan to make them again this week! Thank you, again! Happy ThanksLiving! <3
Sam Turnbull @ It Doesn't Taste Like Chicken says
Catherina, this is such a lovely message and I'm so happy the roasted veggies were a hit for you and your family, tricolored carrots and parsnips sound perfect 😊
Marianne says
Can I substitute small potatoes for the carrots?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Marianne, yes absolutely, small potatoes will work great here. Just cut them into bite sized pieces so they roast at the same pace as the Brussels sprouts and onions, and keep an eye on them near the end in case they need a few extra minutes to get nicely golden. Enjoy the veggies.
J says
Anyway I can make this ahead of time?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi J, yes you can make this ahead 😊 Just roast everything as directed, let it cool, and store it in the fridge for up to 3 days. When you’re ready to serve, reheat it in the oven at 350F until warmed through and add a tiny splash of oil or broth if anything looks a bit dry.
J says
Thanks!!!
Lena says
can I substitute maple syrup for honey?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lena, honey isn't vegan so I wouldn't recommend it.
Phyllis hollett says
hi
If i make them ahead of time will they be just as good?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Phyllis! Yes, you can absolutely make them ahead. I recommend roasting earlier in the day and reheating in the oven so they stay nice and caramelized.
Edar Turk says
Love this recipe
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you!!
Mackenzie says
Hey there! Just found this recipe and it looks amazing! Can I add in broccoli and cauliflower or would that not go well? So excited to try it!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Mackenzie, yes, you can definitely add broccoli and cauliflower to this recipe! Just make sure to cut them into similar-sized pieces as the other vegetables and make sure there is lots of room on the pan so they cook evenly. They should roast beautifully alongside the Brussels sprouts, carrots, and red onions, adding even more flavor and texture to the dish. Enjoy!
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!
Emily P says
can I add green beans ? would it taste good?
I don't have red onion, can I add regular onion?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Emily, yes you can add green beans and they would be tasty! Green beans tend to take less roasting time, so to ensure they don't burn, I would add them in the last 15 minutes of baking. Yellow or white onion would be great as well. Enjoy!
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 🙂