Thanksgiving Roasted Vegetables are an easy, tasty side dish to add more veggies to your Thanksgiving, Friendsgiving, or holiday table. Excellent fall and winter season recipe that is gluten-free, vegan, and allergy-free.
- About Thanksgiving Roasted Vegetables
- How to Make Thanksgiving Vegetables
- Recipe Tips
- Frequently Asked Questions
About Thanksgiving Roasted Vegetables
Thanksgiving can be quite the feast, and most people skip the veggies in favor of the items that don't always have much to offer in the nutritional department.
While restriction and diets are terrible & harmful, food can make you feel physically good or bad, energized versus bloated.
That's why you'll love the Thanksgiving Roasted Veggies because they are a delicious way to add veggies to your Thanksgiving or holiday table.
Don't worry; you don't need to forgo your Thanksgiving favorites and eat salad for Thanksgiving (though this wonderful fall salad would be a tasty choice).
But what if you added a new soon-to-be favorite dish to your Thanksgiving table? One that makes you want to make room on your plate for veggies!
That's where these thanksgiving vegetables come in.
What are Roasted Veggies for Thanksgiving
Thanksgiving Vegetables are simply roasted vegetables using veggies that are best in the fall/winter season. Using seasonal veggies gives you the most nutrients while also minding your budget since seasonal veggies are typically less expensive.
Make a huge batch because people will definitely go back for seconds. Even someone who laughs at vegetables on their plate at Thanksgiving ends up loving these.
Another thing great about this recipe, despite its serious nutritious value, is that everyone can enjoy thanksgiving roasted veggies — vegetarians, vegans, carnivores, and those with any of the top eight food allergens (peanuts, tree nuts, soy, eggs, wheat, fish, shellfish, and dairy).
Plus, you can adapt the veggies you use to the ones that you enjoy and your guests perfer.
Veggies: Favorites for this recipe include Brussels sprouts, sweet potatoes, onions, and mushrooms. No need to be super strict with ingredients; simply use whatever is on sale or looks the freshest at the market.
For onions, red, yellow, white, or sweet onions are all good choices. Mushrooms can be white (button) or baby portobello mushrooms. Potatoes can be any type — regular potatoes, red potatoes, sweet potatoes, or a combo.
Oil: Olive oil, avocado oil, or canola oil are good options for roasting veggies.
Herbs: Rosemary and thyme are the two herbs that taste good for Thanksgiving roasted veggies. You can use fresh or dried.
Salt: Kosher salt, sea salt, or table salt will all work.
Garlic: Fresh garlic is preferred, but garlic powder can be substituted here. You can also use garlic salt in place of the garlic and salt.
Vinegar: White wine vinegar is what I typically use, but apple cider vinegar, red wine vinegar, or lemon juice would all work well. The vinegar isn't completely mandatory, but I like how it brightens the flavor of the veggies. Skip it if needed.
Cost of Recipe
- Brussels sprouts 1 pound: $1.99
- sweet potatoes 2 medium: $0.96
- onions 2 medium: $1.36
- mushrooms 8 ounces: $1.98
- olive oil 1 tablespoon: $0.24
- rosemary 2 sprigs: $0.50
- salt ½ teaspoon: $0.01
- garlic 1 clove: $0.06
- white wine vinegar 1 tablespoon: $0.12
TOTAL COST: $7.22 or $1.20/serving (Based on San Diego grocery stores 2022)
Note that this is not the recipe; it's simply to show the cost breakdown of ingredients. Be sure to scroll down to the full recipe to see the specific ingredients and directions.
How to Make Thanksgiving Vegetables
Time needed: 1 hour
This recipe for roasted vegetables for thanksgiving dinner couldn't be much easier. All you do is toss the ingredients together on the baking sheets and roast.
- Toss the veggies with oil and salt on a baking sheet.
Transfer to the oven.
- Stir halfway through cooking.
- Remove from oven and stir in garlic and vinegar.
- Serve, and enjoy!
These Roasted Thanksgiving Veggies are so simple, but in case you want to know a little bit more, here are a few tips for how to make these best.
Vegetables: The vegetables can be adjusted depending on your preferences. Vegetables that taste good roasted include onions, mushrooms, carrots, all kinds of potatoes, brussels sprouts, beets, cauliflower, broccoli, parsnips, tomatoes, eggplant, and squash.
Herbs: Rosemary and thyme are both good options for herbs. Fresh or dried both work. You can skip the herbs if you want.
Vinegar: White wine vinegar, red wine vinegar, apple cider vinegar, and lemon juice can all be used. It can also be omited if needed.
Change the flavors by using lemon juice or red wine vinegar instead of white wine vinegar. You can also use thyme in place of rosemary.
How to Make Allergy-Friendly
Luckily, these are already vegan, gluten-free, dairy-free, nut-free, soy-free, and egg-free. You can adjust the vegetables depending on your taste preferences or if certain veggies work better for your dietary preferences.
How to Fix a Mistake
Not browning: If your veggies are taking a really long time or they're not getting golden brown, they likely are too crowded on the baking sheet. Simple move half of the veggies to another baking sheet, and put them back in the oven. Roast until they are golden brown.
Too dry: Add an extra teaspoon or two of oil. After cooking, you can sprinkle the veggies with lemon juice, too.
You can roast the veggies in advance for up to three days and store in the fridge in an airtight container. When you're ready to serve, reheat them in a 350°F oven until they are warmed through and crispy again.
Store the roasted vegetables in an airtight container in the fridge for up to 5 days. Reheat as directed above.
Freezing is not recommended as the texture will be less than desirable when defrosted. However, if you plan to use the leftover roasted vegetables in soup, freezing them will be fine. Do not freeze for longer than one month.
Frequently Asked Questions
You can use any vegetable that you like in this Thanksgiving roasted vegetable side dish. Recommended veggies include Brussels sprouts, sweet potatoes, mushrooms, and onions. Carrots, beets, and squash are all excellent options as well.
To prevent the roasted veggies from drying out, make sure they are coated with oil before cooking. And do not to overcook them. If needed, lower the temperature to 400°F. Additionally, at the end of cooking the veggies, the vinegar will not only add flavor but will keep them from being too dry.
Yes, you can make these ahead of time. Prepare as directed, let cook, transfer to a glass or plastic container, and simply reheat when you're ready to serve.
To reheat roasted veggies, put them in a single layer on a rimmed baking sheet and reheat in a 350°F oven, stirring occasionally, until warmed through. If they are drying out, add an extra teaspoon of oil before reheating.
Thanksgiving roasted veggies are highly nutritious. Veggies are excellent sources of vitamins, minerals, antioxidants, and phytochemicals.
For example, brussels sprouts are high in fiber, Vitamin C, Vitamin K, and manganese. Sweet potatoes are also high in fiber as well as Vitamin A, B Vitamins, and Potassium. Mushrooms have immune-supporting benefits as well as Vitamin D, and onions are high in Vitamin C and polyphenols.
Plus, the oil adds flavor, and the fat helps your body absorb nutrients in the veggies.
What to Serve with Thanksgiving Roasted Veggies
These vegetables are obviously perfect for a Thanksgiving side dish, so they can be enjoyed with whatever you like to serve on Thanksgiving, Friendsgiving, or other holiday meals. Some favorites include Low Sugar Cranberry Sauce, Sweet Potato Casserole, and Squash Casserole.
However, don't wait to serve these only on Thanksgiving because they are great for any meal and a delicious way to add extra veggies to your table.
This is one of the best Thanksgiving vegetable dishes, and you can't go wrong with roasted veggies because almost everyone loves them and can eat them since they're allergy friendly.
Because they can easily be adapted to your taste and dietary preferences, you can make this dish work for all your guests.
Delicious, nourishing, and no matter what lifestyle you live or allergies you have, you can eat this!
These roasted Thanksgiving veggies are an excellent addition to your holiday table, so you can still enjoy your old favorites while adding some extra vegetable side dish options.
MORE THANKSGIVING RECIPES YOU'LL LOVE:
- Low Sugar Cranberry Sauce
- Pecan Pie Bars
- Sweet Potato Casserole
- Squash Casserole
- Instant Pot Mashed Potatoes
- Butternut Squash Soup
- Cheesy Brussels Sprouts Dip
Thanksgiving Roasted Veggies
- 1 pound Brussels sprouts halved
- 2 medium sweet potatoes unpeeled & chopped
- 2 large onions red or yellow, chopped
- 8 ounces mushrooms quartered
- 1 tablespoon oil avocado or olive oil
- 2 sprigs rosemary minced
- ½ teaspoon salt
- 1 clove garlic minced
- 1 tablespoon white wine vinegar
- Preheat oven to 425°F.
- Toss all the vegetables with oil, rosemary, and salt on a large, rimmed baking sheet. (You might have to use two sheets)
- Make sure vegetables are in one layer, and transfer to the preheated oven.
- Roast for 20 minutes then stir vegetables. Return back to oven and roast another 15-30 minutes, until they are browned and slightly crispy.
- Remove from the oven, toss with garlic and vinegar.
- Serve and enjoy!
This post was originally published on November 20, 2012. Text, recipe, photos, and videos have been updated and added.
Thanksgiving Roasted Vegetables Nutrition Facts