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Thanksgiving roasted vegetables are always the first dish to be devoured at my holiday table. The natural sweetness of root vegetables with herbal notes is the perfect centerpiece or side for any fall gathering. Every time I pull this tray from the oven, the kitchen fills with aromas that remind me of family stories and laughter echoing around the table.
Each year my guests rave about the slight maple glaze and golden caramelized edges. One Thanksgiving my nephew actually requested seconds before the turkey even made it to his plate.
Gather Your Ingredients
- Carrots: look for firm brightly colored carrots for the sweetest flavor
- Brussels sprouts: fresh sprouts with tight leaves roast up extra crispy
- Butternut squash: aim for one that feels heavy for its size and has a deep orange color
- Parsnips: peel them well for a sweet earthy flavor that balances the mix
- Olive oil: use extra virgin if possible for rich aroma and crisp edges
- Maple syrup: choose pure maple syrup for the warm caramel glaze
- Fresh thyme: a little goes a long way just strip the leaves
- Rosemary: chop finely for fragrant herbal notes use fresh if you can
- Salt and pepper: season generously taste as you go
How to Make It
- Prep the Vegetables:
- Start by peeling and slicing the carrots and parsnips into even pieces so they roast at the same rate. Halve the Brussels sprouts and cube the butternut squash. Uniform chunks are key for perfect roasting
- Toss and Season:
- Add all prepped veggies to a large bowl. Drizzle with olive oil and maple syrup sprinkle in the thyme and rosemary then season with salt and pepper. Use your hands to coat each piece thoroughly so every bite gets flavor
- Arrange and Bake:
- Line a large baking sheet with parchment to prevent sticking. Spread the vegetables in a single layer giving them plenty of room so they roast instead of steaming
- Roast to Perfection:
- Place the tray in the oven and roast for thirty to thirty five minutes flipping everything halfway through. Watch for caramelized edges and fork tender centers as your sign they are done
- Add Festive Touches:
- During the last five minutes if desired sprinkle over some chopped pecans or dried cranberries for extra holiday cheer and a burst of color
- Serve Warm:
- Transfer to a platter and sprinkle with a little extra fresh herbs just before serving. These taste best hot from the oven when the outsides are crisp and golden
My favorite part is always the butternut squash with its candy sweet roasted edges. One year my grandmother shared stories about her garden while we chopped vegetables side by side turning a simple dish into a cherished memory.
Flavor Boosters
If you cannot find parsnips use sweet potatoes for a similar texture and mild sweetness. Delicata or acorn squash work in place of butternut for variety. Fresh herbs give the best flavor but dried thyme or rosemary are fine in a pinch. Maple syrup can be swapped for honey unless serving vegan guests. Try adding a few red onions or whole garlic cloves to really boost depth.
Serving Suggestions
This dish is ideal as a Thanksgiving or Christmas side. Pair it with roast turkey braised lentils or even as a main with quinoa and toasted walnuts for a vegetarian feast. My family loves layering leftovers onto sourdough with a smear of goat cheese for indulgent sandwiches. If you serve buffet style keep it on a warm tray so veggies stay at their best.
Creative Twists
Roasting root vegetables is a tradition in many cultures to celebrate the harvest season. The mix of hearty and sweet vegetables is historically tied to autumn and winter feasts after the year's final crops are gathered. In our home this tray of colors is a symbol of gratitude for another year's table.
No matter how you serve these roasted vegetables, they are guaranteed crowd pleasers. I hope this colorful tray brings you as much joy as it brings my family every holiday season.
Common Questions About This Recipe
- → Can I use other vegetables in this dish?
Yes, you can swap or add vegetables like sweet potatoes, cauliflower, or red onions. Adjust roasting time as needed for different textures.
- → Is fresh or dried herbs better?
Fresh herbs give a brighter flavor, but dried herbs work well too. Just use half the amount of dried compared to fresh.
- → How do I prevent vegetables from becoming soggy?
Spread vegetables in a single layer and avoid overcrowding the pan. This helps them roast rather than steam, ensuring crisp edges.
- → Can this side be made ahead?
Yes, roast vegetables in advance and reheat in a hot oven before serving. They can be made a day ahead and stored in the fridge.
- → What can I serve with these roasted vegetables?
They complement a range of mains, including roast turkey, ham, chicken, or vegetarian dishes. They're especially popular with Thanksgiving dinners.
- → Is it possible to make this dish vegan?
Absolutely. The ingredients listed—vegetables, olive oil, maple syrup, and herbs—are all vegan-friendly.