How to Prepare Oven Roasted Vegetables for Thanksgiving (November 24, 2022)

Do you need a side dish for your holiday meal? I’ve got the best-roasted veggies for Thanksgiving covered! Crispy Brussels sprouts, robust carrots, bright red onion, crisp toasted walnuts, sweet cranberries, and just a hint of cinnamon.

Now, I know I touted these vegetables as the perfect Thanksgiving side (and they are), but they are so good that you might end yourself making them all winter.

Aside from how tasty they are, the nicest thing about these roasted veggies is how simple they are to prepare. 

Cut, season, and bake. The nuts and dried cranberries are added in the last 5 to 10 minutes of roasting to get toasty and warm, and your vegetables are ready to eat.

How to Roast Thanksgiving Vegetables

When it comes to Thanksgiving, roast turkey usually takes centre stage. While we’ll be the first to acknowledge that turkey is a fantastic main course, it’s not the only thing that can — and should — be roasted this Thanksgiving.

Any vegetable, from lush broccolini to earthy parsnips, may be roasted to perfection, yielding a savory side dish that could match your bird.

Ingredients

  • 1 lb Brussels sprouts (4 cups), trimmed and halved
  • ¼ teaspoon cinnamon
  • 1 tablespoon fresh chopped rosemary (or 1 teaspoon dried)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup walnuts or pecans, roughly chopped
  • ½ cup dried cranberries
  • 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

Instructions

  • Preheat the oven to 400°F (200C). Line or lightly oil two large baking sheets with parchment paper.
  • Because this recipe is giant, you may need to prepare it in batches or use a large air fryer for the best results. Preheat your air fryer to 375 degrees Fahrenheit (190C).
  • Combine the Brussels sprouts, carrots, red onions, olive oil, maple syrup, rosemary, salt, pepper, and cinnamon in a large mixing bowl. To combine, toss everything together thoroughly.
  • Distribute the vegetables evenly between the two baking sheets. Cook for 20 to 25 minutes, stirring halfway through until the vegetables are fork-tender and starting to brown.
  • Sprinkle with the walnuts and dried cranberries and bake for another 5 to 10 minutes, or until the vegetables are tender and the nuts are lightly roasted.
  • Place the vegetables in the air fryer. Cook for 16 to 20 minutes, shaking halfway through until the vegetables are fork-tender and starting to brown.
  • Sprinkle with the walnuts and dried cranberries and bake for another 4 to 8 minutes, or until the vegetables are tender and the nuts are lightly roasted.

Nutrition Facts

  • Sodium: 180mg
  • Potassium: 385mg 
  • Fiber: 4g 
  • Sugar: 10g 
  • Calories: 156kcal 
  • Carbohydrates: 19g 
  • Protein: 4g 
  • Fat: 9g 
  • Saturated Fat: 1g 
  • Vitamin A: 4945IU
  • Vitamin C: 52mg 
  • Calcium: 49mg 
  • Iron: 1mg

Cooking Time & Yields

  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Prep Time: 15 mins
  • Servings: 6-8 person

Can you roast veggies ahead of time for Thanksgiving?

If you’re going to roast your vegetables, mix them with oil and herbs (no salt) before storing them in the fridge – the oil will protect them from oxidizing.

Even more temperamental vegetables, such as sweet potatoes, potatoes, or fennel, can be sliced and preserved in a dish of water in the fridge.
There’s no need to cover the dish.

Should you cook the veggies before roasting them?

Blanching the vegetables before roasting them may result in less salt on the vegetables and a good caramelization without burning. When cooking veggies till soft, I have occasionally scorched them. So, could you give it a go and enjoy the rewards?

In what order should I roast vegetables?

Cook in the following orders:

  • Cook the toughest veggies first, such as potatoes.
  • Then, add medium-length veggies to the sheet pan, such as broccoli and Brussels sprouts, and cook until almost soft.
  • Finally, add quick-cooking veggies like peppers and peas.

Finish roasting everything at the same time.

I am Chef Harunur Rashid Azim. I inherited my family's love of cooking at a young age. I graduated from the Institute of Culinary Education in London, UK, with determination and passion to become a chef. Follow me on Twitter: @RashidIsChef, FB: Azim

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