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Easy Roasted Vegetables are the perfect side dish for Thanksgiving. Root vegetables are easy to prepare and take 30 minutes to bake. This healthy side dish is a delicious addition to your Thanksgiving table and simple enough for a weeknight meal.
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Looking for a healthy side dish for your Thanksgiving table? You will love these perfectly roasted fall vegetables! This is one of my family’s favorite fall recipes!
Even if you’re not looking for healthy Thanksgiving recipes, these seasonal vegetables make a delicious easy side dish for fall and winter dinners.
Sheet pan roasted vegetables are super easy to make, and you can prepare just about any vegetables this way.
I used carrots, Brussels sprouts, radishes and fingerling potatoes in this vegetable medley because together, they’re incredibly delicious, bright and colorful.
Not only do these fall vegetables complement each other, but they also cook at the same time. And except for the carrots, you don’t have to peel anything. Easy peasy!
You can pair this healthy Thanksgiving side dish with more decadent sides like Sweet Potato Casserole, Air Fryer Potatoes au Gratin, Cranberry Apple Sausage Stuffing or Twice Baked Potato Casserole.
Ingredients
You only need a few simple ingredients to make this roasted vegetables Thanksgiving recipe. You should be able to find all of them at your local grocery store or farmers market:
- Carrots — either regular carrots or baby carrots ( You won’t have to peel baby carrots!)
- Fingerling potatoes — different colors, or baby red potatoes or baby Dutch potatoes
- Brussels sprouts — either on or off the stalk
- Radishes — Radishes are delicious and have a mellower flavor when roasted
- Olive oil
- Garlic powder — You can use fresh garlic cloves if desired
- Onion powder — You can add sliced onions if desired
- Sea salt
- Black pepper
- Parmesan cheese — optional but adds great flavor
How to Make Roasted Vegetables for Thanksgiving
First, rinse the veggies well under cold water. You may need to scrub the potatoes with a brush. Then, pat them dry using a paper towel.
If you are using full-size carrots, peel them. Carrots are the only veggie you need to peel!
Then, slice them into smaller pieces. You want all of your veggies to be about the same thickness, so use this as a guide.
Cut the fingerling potatoes in half or quarters if they are very thick. Then, slice the radishes and Brussels sprouts in half — trim the ends off of the Brussel sprouts.
Add the veggies to a large bowl. Then, add a little olive oil and the salt, pepper, garlic powder and onion powder.
Toss the veggies with a large spoon or wooden spoon so that they are evenly coated with the olive oil and seasoning blend.
Then, spread them evenly in a single layer on a rimmed baking sheet. I use a large sheet pan, but if you want to make a smaller amount, use whatever size baking sheet you have.
I do recommend lining the baking sheet with parchment paper or aluminum foil for easy clean-up.
Next, place the veggies into a preheated oven.
Cooking Time
Roast vegetables at 425 degrees f for 30 to 40 minutes. The exact cooking time depends upon your oven and the size of the veggies you’re using.
You may have to stir them a couple of times to make sure they cook evenly, but that’s it. After about 30 minutes, the veggies are roasted to perfection and ready to enjoy.
I like to sprinkle a little freshly grated Parmesan cheese over the cooked veggies. A little fresh parsley adds extra color and flavor, as well.
How to Serve
So normally, my family loves eating this veggie side dish straight off the baking sheet!
But if you want to know how to bring roasted vegetables to your Thanksgiving table, I suggest placing them in a large serving bowl. Sprinkle extra Parmesan cheese and fresh parsley on top.
These brightly colored veggies are perfect for fall!
Variations and Substitutions
My favorite way to vary this sheet pan side dish is to just use different vegetables! Any root vegetables will work–just make sure to keep them roughly the same size. Rainbow carrots, Cubed sweet potatoes, red potatoes, red onion, yellow onions, and sliced acorn squash all pair deliciously with seasonal veggies.
A wonderful way to add a little bit of extra flavor to the veggies is by adding your favorite toppings. Drizzle maple syrup or balsamic vinegar.
Sprinkle on some cooked crumbled bacon. Add some fresh herbs, such as fresh rosemary or fresh thyme.
Cranberries also take this Thanksgiving crowd pleaser to the next level! Top your roasted veggies with dried cranberries, or serve the dish with cranberry sauce. The sweet cranberries add a perfect Thanksgiving flavor to this fall vegetables recipe!
If you’re interested in low carb side dishes or keto friendly foods, don’t add the potatoes.
How to Store and Reheat Roasted Vegetables
Store leftover roasted vegetables in an airtight container in the refrigerator. Roasted vegetables last for 3 to 4 days when refrigerated.
Can you freeze roasted vegetables? Yes! Place the veggies in a freezer bag or freezer safe container. They should be good for up to 6 months when frozen.
And, how to reheat roasted vegetables? The best way to reheat roasted vegetables is in the oven or air fryer. This keeps the texture roughly the same.
But, you can also reheat roast veggies in the microwave. This will result in softer vegetables, though.
And if you’ve never cooked radishes before, you’re in for a pleasant surprise. They taste completely different when cooked, and they’re not spicy at all. Personally, I love how peppery and spicy raw radishes are, but I love the mellow flavor of roasted radishes, as well.
Easy Roasted Vegetables for Thanksgiving
Ingredients
- ½ pound carrots
- ½ pound Brussels sprouts, washed, halved and trimmed
- ½ pound fingerling potatoes or baby potatoes
- 8 radishes
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 425 degrees
- Line a baking sheet with parchment paper or heavy duty aluminum foil
- Wash vegetables. Peel carrots, trim off tops, and cut into smaller pieces. Cut stem end off of Brussels sprouts, and slice Brussels sprouts, potatoes and radishes in half lengthwise.
- Place vegetables in large bowl. Toss veggies in olive oil, and sprinkle with sea salt, onion powder, garlic powder and pepper
- Place on prepared baking sheet in a single layer
- Bake for about 30 to 40 minutes, or until fork tender. Stir once or twice so they cook evenly
- Sprinkle with freshly grated Parmesan cheese and parsley if desired
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe first published in 2016 and updated with new information in 2021.
These easy sheet pan roasted veggies would be perfect for a healthy Thanksgiving side dish, and they would definitely work for Christmas, too.
But, you don’t have to wait for a holiday — these are the best roasted vegetables, and they’re amazingly good anytime!
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I don’t care to use aluminum foil ( leaches into the food think Alzheimer’s) do you think parchment paper would work?
You don’t have to line the pan — it just makes clean-up easier, but parchment paper would work.