• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Meatloaf and Melodrama logo
  • Home
  • About
  • Collaborate
  • Recipes
  • Subscribe
  • Nav Social Menu

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
  • Home
  • About
    • Collaborate
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • About
      • Collaborate
    • Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Meals » Recipes » Side Dishes

    Easy Roasted Vegetables (Perfect for Thanksgiving)

    This post may contain affiliate links. Please see disclosure for more information. Published: Nov 15, 2021 by Dee

    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. via @meamel

    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.

    Jump to Recipe -
    bowl of roasted root vegetables with Parmesan cheese on the table
    Jump to:
    • Ingredients
    • How to Make Roasted Vegetables for Thanksgiving
    • Cooking Time
    • How to Serve
    • Variations and Substitutions
    • How to Store and Reheat Roasted Vegetables
    • Recipe
    • Reviews

    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.

    raw carrots, radishes, brussels sprouts and fingerling potatoes on the table

    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.

    sliced root vegetables in mixing bowl with olive oil and seasonings

    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.

    raw root veggies and brussels sprouts on sheet pan

    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!

    roasted carrots, fingerling potatoes, radishes and brussels sprouts on sheet pan

    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.

    Recipe

    bowl of roasted vegetables on Thanksgiving table

    Easy Roasted Vegetables for Thanksgiving

    Published by Dee
    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.
    5 from 1 vote
    Print Recipe Share by Email
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Side Dish
    Cuisine American
    Servings 8
    Calories 64 kcal

    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

    Use baby carrots instead of whole carrots for easier prep.
    You can use your favorite fall vegetables -- see blog post for ideas.
    Recipe can be easily adjusted for desired amounts.

    Nutrition information is estimated. Please do your own calculation to fit special diets.

    Nutrition

    Calories: 64kcalCarbohydrates: 11gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 321mgPotassium: 338mgFiber: 3gSugar: 2gVitamin A: 4951IUVitamin C: 32mgCalcium: 28mgIron: 1mg
    Tried this recipe? Please comment and rate it! Show me your dish on Instagram!Mention @meatloafandmelodrama or tag #meatloafandmelodrama!

    Recipe first published in 2016 and updated with new information in 2021.

    easy roasted vegetables in square bowl

    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!

    For more easy recipes, fall recipes and holiday recipes, be sure to sign up for the weekly newsletter. Don't forget to follow me on your favorite social media sites!

    And if you made these roasted veggies and loved them, be sure to share the recipe on social media or leave a star rating and comment!

    sig%2B1.png
    Pin
    Share
    Tweet
    Pin
    Share
    Tweet

    More Easy Sides Dishes

    • Mashed Potato Cakes (Potato Patties)
    • Easy Microwave Baked Potato
    • Cheesy Hot Bean Dip
    • Sweet Potato Casserole with Marshmallows

    You May Also Like

    ground beef vegetable soup with green beans, potatoes and carrots in dutch oven
    Ground Beef Vegetable Soup Recipe
    homemade potato cheese pierogi on plate with sour cream
    Homemade Cheddar Potato Pierogi
    mandarin orange jello salad with cool whip and orange slice in white dish
    Orange Jello Fruit Salad

    Reader Interactions

    Comments

      Leave a Review Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Elle Russell says

      November 27, 2019 at 5:32 am

      I don’t care to use aluminum foil ( leaches into the food think Alzheimer’s) do you think parchment paper would work?

      Reply
      • Dee says

        November 27, 2019 at 9:55 am

        You don't have to line the pan -- it just makes clean-up easier, but parchment paper would work.

    2. Miz Helen says

      November 07, 2016 at 2:43 pm

      What a great combination of veggies for fall, this recipe looks awesome! Hope you have a great week and thanks so much for sharing with Full Plate Thursday.
      Miz Helen5 stars

      Reply
    3. easypeasylifematters says

      November 05, 2016 at 2:47 pm

      This looks and sounds so perfect for a Thanksgiving side dish! 🙂

      Reply
    4. Patricia @ Grab a Plate says

      November 01, 2016 at 2:45 pm

      Best thing ever! Love roasting veggies, and have only roasted radishes once before -- can't wait to do it again. Love your combo here!

      Reply
      • Dee says

        November 02, 2016 at 11:08 am

        Thanks, Patricia! I love how roasted radishes taste!

    5. Krista says

      November 01, 2016 at 10:37 am

      I have fallen in love with Sheet Pan Recipes! I love everything about them!

      Reply
      • Dee says

        November 02, 2016 at 11:08 am

        Same here! I can't get enough of these easy dinners!

    6. Stephanie says

      November 01, 2016 at 6:54 am

      This looks like the perfect side for any day!

      Reply
    7. Sabrina says

      October 31, 2016 at 10:31 pm

      Carrots and vegetables are two of my favorite vegetables! And roasted . . . yum!!

      Reply
    8. Anna @ Crunchy Creamy Sweet says

      October 31, 2016 at 8:23 pm

      Roasted veggies are my favorite! This looks so good!

      Reply
      • Dee says

        November 01, 2016 at 6:15 am

        Thanks, Anna. They really were good!

    9. Katerina @ diethood .com says

      October 31, 2016 at 1:56 pm

      Yes, please!! These roasted veggies look and sound incredibly delicious!!

      Reply
      • Dee says

        November 01, 2016 at 6:16 am

        Thanks! I could easily make a meal of them. 🙂

    10. Erin @ Texanerin Baking says

      October 31, 2016 at 10:54 am

      Lining it with foil is so clever! Less cleanup is always good. 🙂

      Reply
      • Dee says

        November 01, 2016 at 6:17 am

        I'm all about easy clean-up, especially for holiday dinners!

    11. Summer says

      October 31, 2016 at 8:18 am

      Yummy! Right up my alley ♥

      Reply
      • Dee says

        November 02, 2016 at 11:09 am

        Thanks, Summer. We really enjoyed them!

    Primary Sidebar

    I’m the blogger, chief cook, recipe developer and photographer behind Meatloaf and Melodrama. I absolutely love to create easy, budget-friendly, homemade meals and treats for my family. I also love to think of new ways to repurpose leftovers so that my family will actually eat them!

    More about me →

    Trending Recipes

    • Baked Breaded Pork Chops
    • Best Dutch Oven Beef Stew Recipe
    • Air Fryer Breakfast Sausage
    • Instant Pot Jasmine Rice
    • Grandma's Kielbasa and Sauerkraut Recipe
    • Maple Brown Sugar Overnight Oats
    • How to Cook Ramen Noodles in the Microwave
    • Easy Chicken Stuffing Bake

    Footer

    ↑ back to top

    About

    • All About Dee
    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign up for emails and updates

    Contact

    • Contact

    As Seen On

    as seen on buzzfeed delish country living forbes southern living

    Copyright © 2023 Meatloaf and Melodrama