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    Recipes » The Best Roasted Vegetables for Thanksgiving

    November 18, 2020 6 Comments

    The Best Roasted Vegetables for Thanksgiving

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    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 Roasted Vegetables for Thanksgiving! Easy to make with 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. #itdoesnttastelikechicken #veganrecipes #thanksgiving

    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!

    The Best Roasted Vegetables for Thanksgiving! Easy to make with 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. #itdoesnttastelikechicken #veganrecipes #thanksgiving

    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:

    Toss the veg with the oil and seasonings.

    Add the Brussels sprouts, carrots, red onions, olive oil, maple syrup, rosemary, salt, pepper, and cinnamon. Toss well to combine.

    Spread on the prepared baking sheets and roast.

    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.

    The Best Roasted Vegetables for Thanksgiving! Easy to make with 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. #itdoesnttastelikechicken #veganrecipes #thanksgiving

    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.

    Print Recipe
    5 from 2 votes

    The Best Roasted Vegetables for Thanksgiving

    Easy to make with 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.
    Prep Time15 mins
    Cook Time35 mins
    Total Time50 mins
    Course: Side Dish
    Cuisine: American
    Servings: 6 - 8 servings
    Calories: 156kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    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.

    Notes

    Olive oil: feel free to sub your favourite oil such as vegetable oil or melted coconut oil.
    Oil free: substitute the oil for vegetable broth.
    Nuts-free: for nut-free, substitute the nuts with pepitas or omit them.
    Cranberries: you can substitute with raisins or chopped dried apricots if preferred.

    Nutrition

    Serving: 1serving (recipe makes 8 servings) | Calories: 156kcal | Carbohydrates: 19g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 180mg | Potassium: 385mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4945IU | Vitamin C: 52mg | Calcium: 49mg | Iron: 1mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken


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    Reader Interactions

    Comments

    1. Dustin says

      December 03, 2020 at 9:24 pm

      So good and so easy! My son commented twice on how good they were. Will make again! Thank you!!

      Reply
      • Sam Turnbull says

        December 04, 2020 at 11:18 am

        Yay! So happy to hear that 🙂

        Reply
      • Ronaldjohn says

        February 08, 2021 at 5:40 pm

        Tasty thank you,I use it for my vegan poke bowl
        Cheers, Jonny.

        Reply
    2. ROBIN RAFFA says

      November 22, 2020 at 3:04 pm

      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.

      Reply
    3. Andy says

      November 19, 2020 at 1:17 pm

      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!

      Reply
      • Sam Turnbull says

        November 19, 2020 at 4:54 pm

        You're most welcome, Andy! I'm so happy you loved it so much 🙂

        Reply

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