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Thanksgiving Roasted Vegetables Recipe

Thanksgiving Roasted Vegetables Recipe
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★★★★★

4.8 from 29 reviews

A vibrant and healthy Thanksgiving side dish featuring a colorful mix of roasted carrots, Brussels sprouts, butternut squash, and parsnips, infused with maple syrup and fresh herbs for a perfect balance of sweet and savory flavors.

Ingredients

Scale

Vegetables

  • 2 cups carrots, peeled and sliced
  • 2 cups Brussels sprouts, halved
  • 2 cups butternut squash, cubed
  • 2 cups parsnips, peeled and sliced

Seasoning and Garnish

  • 3 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
  • 1 teaspoon rosemary, chopped
  • Salt & pepper, to taste
  • Optional: ¼ cup chopped pecans or cranberries for garnish

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) to ensure it reaches the right temperature for roasting the vegetables evenly and achieving nice caramelization.
  2. Prepare the vegetables: In a large bowl, combine the peeled and sliced carrots, halved Brussels sprouts, cubed butternut squash, and sliced parsnips. Drizzle with olive oil and maple syrup, then sprinkle with thyme, rosemary, salt, and pepper. Toss everything together until the vegetables are well coated.
  3. Arrange on baking sheet: Spread the coated vegetables evenly on a parchment-lined baking sheet. Make sure not to overcrowd them to allow air circulation and even roasting.
  4. Roast the vegetables: Place the baking sheet in the preheated oven and roast for 30 to 35 minutes. Flip or stir the vegetables halfway through cooking to promote even browning. Roast until vegetables are tender and edges turn golden brown.
  5. Add optional garnish: If using pecans or cranberries, sprinkle them over the vegetables during the last 5 minutes of roasting for a festive touch and added texture.
  6. Serve warm: Remove the roasted vegetables from the oven and serve immediately as a healthy and colorful side that complements any Thanksgiving meal.

Notes

  • You can substitute fresh herbs with dried herbs, adjusting the quantity accordingly.
  • For a nuttier flavor, toast the pecans lightly before adding as garnish.
  • Maple syrup adds sweetness but can be omitted for a less sweet version.
  • Ensure vegetables are cut uniformly for even cooking.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated.

Nutrition

Keywords: Thanksgiving side dish, roasted vegetables, healthy holiday recipe, fall vegetables, maple roasted veggies, Brussels sprouts, butternut squash

Find it online: https://cheframiflavor.com/thanksgiving-roasted-vegetables-recipe/