These Thanksgiving Roasted Vegetables are a cozy side dish for the holidays! Here’s a basic recipe that will make your table shine.
Roasting veggies can turn humble everyday veggies like carrots, cauliflower, and sweet potatoes into something truly heavenly. There is something magical about the way high heat transforms vegetables. Try these awesome ones Thanksgiving Vegetables! Root vegetables are a perfect Thanksgiving side dish, and this recipe uses our favorite root vegetables: carrots, sweet potatoes, and beets. It’s customizable and can work with many different vegetables!
Why Roast Vegetables for Thanksgiving?
Why Roast Vegetables for Thanksgiving? A few reasons! Grilled vegetables:
- Have a caramelized taste and transform into something completely different (and delicious!). Questionable raw vegetables like cauliflower become something otherworldly when roasted.
- Make your kitchen smell amazing.
- Make a simple side dish without thinking.
Even better, you can turn those Thanksgiving roasted vegetables into a heartier dish by adding rice, quinoa, or another whole grain. What if you have leftovers? They save days later perfect for bowl meals. Although neither Alex nor I grew up eating this type of food, it’s now one of our favorites because it’s flexible, flavorful, and easy to make. Some examples: try this Roasted Vegetable Cereal Bowl or this Vegan Buddha Bowl!
How to Roast Thanksgiving Vegetables
The following Thanksgiving Roasted Vegetables recipe is for carrots, beets, and sweet potatoes. But the concept can be used for many different types of vegetables! Here are the basics for cooking vegetables:
- Cook over high heat. Preheat the oven to 450F. Frying over very high heat will make the vegetables tender on the inside and slightly charred and sometimes crispy on the outside (depending on the veg).
- Season with olive oil, kosher salt and pepper. Cut the vegetables into small pieces and lightly drizzle with olive oil. Sprinkle with salt and give them a few freshly ground peppercorns.
- Add more herbs or spices. Sprinkle with spices or chopped fresh herbs, if you like. In this recipe we use chopped rosemary and garlic powder.
- Bake on a baking sheet lined with parchment paper. Line a baking sheet with parchment paper to avoid a mess after roasting. (We found that the silicone mats didn’t make veggies as crispy as parchment paper, so we stopped using them.) Pour the veggies onto the baking sheet.
- Fry them! Depending on the type of vegetables and the size of the pieces, bake for about 25 to 40 minutes. Always test for tenderness with a fork. It is better to leave some space between the vegetables. If the pan is full, the veggies will be steamed instead of roasted! So if you have too many veggies, consider two baking sheets. Once the baking sheet is lined, there is no need to stir as the veggies won’t stick to the pan. Take the pan out of the oven and let it cool down a bit; So enjoy!
Other types of root vegetables
This recipe uses root vegetables to make a delicious and easy side dish. What are root vegetables? Root vegetables are all vegetables that grow in the ground: for example potatoes, carrots, onions, beets and parsnips. Root vegetables are perfect for Thanksgiving because they’re seasonal in the fall (and used in many fall recipes).
Here we used carrots and sweet potatoes, but you can use any root vegetables you like! Any additional veggies to try? Yellow or red onion, fennel, red potato, turnip or parsnip. Give it a try and let us know what veggies you use.
Double up for a crowd!
Serving a Thanksgiving crowd? Double this recipe and use two baking sheets! Keep in mind that the baking time will be slightly longer as there is more surface area in the oven.
Do you want to advance? You can do that too! Fry the vegetables until soft. You can leave the vegetables at room temperature for a few hours or refrigerate until ready to serve. Reheat in a 350 degree oven until heated through!
More roasted vegetable recipes
Aside from this Roasted Vegetables recipe, we have dozens of other recipes that we use again and again. Here are some of our favorite roasted vegetable recipes:
This Thanksgiving Roasted Vegetables recipe is…
Vegetarian, gluten-free, vegan, plant-based and dairy-free.
The description
These Thanksgiving Roasted Vegetables are a cozy side dish for the holidays! Here’s a basic recipe that will make your table shine.
- 8th carrots (1 pound)*
- 1 large sweet potato (1 A book)
- 8th small or 4 medium turnips (1 A book)
- ½ teaspoon garlic powder
- ½ tbsp chopped fresh rosemary
- 1½ tablespoons olive oil
- ¾ teaspoon kosher salt
- Finally lemon zest and freshly ground black pepper
- Preheat oven to 450°F.
- Wash and peel the carrots and cut into 1 cm pieces. Clean the sweet potatoes and cut into 1-inch pieces, leaving the skin on. Place carrots and sweet potatoes in a bowl. Cut the beets into 2.5 cm pieces and place in a second bowl (be careful and wear an apron: beets will bleed when peeling and chopping!).
- To the carrots and sweet potatoes, add 1 tablespoon olive oil, ½ teaspoon kosher salt, ¼ teaspoon garlic powder, and 1 teaspoon chopped rosemary and stir. Season the bowl of beets with ½ tsp olive oil, ¼ tsp kosher salt, ¼ tsp garlic powder, and ½ tsp rosemary. (Seasoning them separately will minimize bleeding from beets onto other veggies.)
- Line a baking sheet with parchment paper. Spread the two vegetable skins on the baking sheet and cook until tender and golden brown, about 30 to 35 minutes (no need to stir). Serve immediately, garnishing with lemon zest and freshly ground black pepper if desired. (Preparation instructions: Fry vegetables until tender. Let stand at room temperature for a few hours or refrigerate until ready to serve. Reheat in a 350 degree oven until tender. Keep warm.)
Remarks
*Double for a crowd and use 2 baking sheets: Baking time may take slightly longer as there is more surface area in the oven. You can use any type of root vegetable in this recipe, including parsnips, beets, onions, or fennel.
- Category: garnish
- Method: roast meat
- Kitchen: American
Keywords: Thanksgiving Vegetables
