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    Home » Recipes » Holiday Sides

    November 18, 2020 18 Comments

    The Best Roasted Vegetables for Thanksgiving

    1.8K shares
    Jump to Recipe

    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 27 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
    US Customary - Metric
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    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

    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. Christiane says

      November 23, 2022 at 5:36 pm

      5 stars
      Excellent! Just the right balance sweet/savory. Definitely on Thanksgiving menu!

      Reply
      • Sam Turnbull says

        December 03, 2022 at 12:57 pm

        So happy you enjoyed Christiane!

        Reply
    2. Cindy says

      November 21, 2022 at 7:15 pm

      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?

      Reply
      • Sam Turnbull says

        December 03, 2022 at 12:01 pm

        You can make the entire dish and then just reheat in the oven at 350F until heated through (10 - 15 minutes probably). Enjoy!

        Reply
    3. Sima says

      October 05, 2022 at 2:23 pm

      Can butternut or acorn squash be used instead of carrots? If so, would it change cook time?

      Reply
      • Sam Turnbull says

        October 06, 2022 at 12:32 pm

        Yes, cut them into similar-sized pieces and they will cook in about the same amount of time. 🙂

        Reply
    4. Traci says

      November 28, 2021 at 8:53 pm

      5 stars
      Awesome recipe!! I will certainly make this again and it was amazing for Thanksgiving. Thank you!!

      Reply
      • Sam Turnbull says

        December 06, 2021 at 4:09 pm

        Yay! So happy to hear that Traci 🙂

        Reply
    5. Debby Paullin says

      November 26, 2021 at 1:24 pm

      5 stars
      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.

      Reply
      • Sam Turnbull says

        December 06, 2021 at 3:27 pm

        Wonderful! So happy to hear that Debby! 🙂

        Reply
    6. Julie says

      November 24, 2021 at 9:21 am

      could fresh cranberries be substituted for dried if they are roasted with the vegetables possibly? any ideas for how to execute that?

      Reply
      • Sam Turnbull says

        November 24, 2021 at 12:57 pm

        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!

        Reply
    7. Dustin says

      December 03, 2020 at 9:24 pm

      5 stars
      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
    8. 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
    9. Andy says

      November 19, 2020 at 1:17 pm

      5 stars
      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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