Thanksgiving Roasted Vegetables (Recipe for Printing)
A colorful mix of carrots, Brussels sprouts, squash, and parsnips tossed in maple, olive oil, and herbs. Serve this vibrant roasted vegetable side for Thanksgiving or any fall dinner. Save & click.
# What You Need:
→ Vegetables
01 -
2 cups carrots, peeled and sliced
02 -
2 cups Brussels sprouts, halved
03 -
2 cups butternut squash, cubed
04 -
2 cups parsnips, peeled and sliced
→ Seasonings and Dressings
05 -
3 tablespoons olive oil
06 -
1 tablespoon maple syrup
07 -
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
08 -
1 teaspoon rosemary, finely chopped
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
Optional: Chopped pecans
12 -
Optional: Dried cranberries
# How to Make It:
01 -
Set oven to preheat at 400°F (200°C) to ensure even roasting.
02 -
Place carrots, Brussels sprouts, butternut squash, and parsnips into a large mixing bowl. Drizzle with olive oil and maple syrup, then sprinkle with thyme, rosemary, salt, and pepper. Toss thoroughly to coat all pieces evenly.
03 -
Transfer the coated vegetables to a parchment-lined baking sheet, arranging them in a single, uncrowded layer.
04 -
Place the tray on the middle rack and roast for 30 to 35 minutes, turning the vegetables halfway through, until they are tender and the edges have caramelized to a golden color.
05 -
For extra flavor and festive appeal, sprinkle chopped pecans or dried cranberries over the vegetables during the last 5 minutes of roasting.
06 -
Transfer roasted vegetables to a serving platter and present warm as an elegant, nourishing holiday side.
# Extra Tips:
01 -
Uniformly cut vegetables roast more evenly and ensure optimal texture.