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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 Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 - 8 servings
Author: Sam Turnbull

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
US Customary - Metric

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

Find it online:

https://itdoesnttastelikechicken.com/the-best-roasted-vegetables-for-thanksgiving/