Try this easy, tasty roasted vegetable side to add more veggies to your Thanksgiving, Friendsgiving, or holiday table. Fabulous recipe for the fall or winter season that is gluten free, dairy free and vegan
- About Thanksgiving Roasted Vegetables
- How to Make Thanksgiving Vegetables
- Tips for Making Thanksgiving Vegetables
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 I am absolutely against diets, I certainly believe that food can make you feel good or bad, and not in a good person/bad person way, but in a energized versus bloated way. That’s why I love the Thanksgiving Roasted Veggies, because they are a delicious way to add veggies to your Thanksgiving table.
Now don’t worry, I’m not going to advise you to forgo your Thanksgiving favorites and eat salad for Thanksgiving (though I wouldn’t mind eating a huge serving of this wonderful fall salad). I’m pretty sure if you brought salad to Thanksgiving, you might get a few glares from those already elbow deep in the gravy… (because who brings salad to Thanksgiving?!)
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!
What are Roasted Veggies for Thanksgiving
Thanksgiving Vegetables are simply roasted vegetables that are tastiest 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.
I suggest you make a huge batch because people will definitely go back for seconds. Even when someone who laughs at vegetables on their plate at Thanksgiving ends up loving these.
Another thing I love about this recipe, despite it’s serious nutritious value, is everyone can eat it — vegetarians, vegans, carnivores, and those with any of the top eight food allergens (peanuts, tree nuts, soy, eggs, wheat, fish, shellfish, and dairy).
Thanksgiving Roasted Vegetables Ingredients
For this recipe, I do not feel the need to be super strict with ingredients and I usually just use whatever is on sale or looks the freshest at the market. The basic ingredients you need are oil, salt, and veggies. I like to add herbs (usually rosemary or thyme), garlic, and vinegar or lemon juice for extra flavor, but these are optional.
Cost of Thanksgiving Vegetables
- Brussels sprouts 1 pound: $1.99
- sweet potatoes 2: $0.96
- onions 2: $1.36
- mushrooms 8 ounces: $1.98
- olive oil 1 tablespoon: $0.24
- rosemary 2 sprigs: $0.50
- salt 1/2 teaspoon: $0.01
- garlic 1 clove: $0.06
- white wine vinegar 1 tablespoon: $0.12
TOTAL COST: $7.22 (Based on San Diego Sprouts 2019) or $1.20/serving
How to Make Thanksgiving Vegetables
This couldn’t be much easier. All you do is toss the veggies, oil, salt, and herbs on the baking sheets and roast.
Add the garlic and vinegar, and roast for a few more minutes. Then remove from the oven and serve.
Tips for Making Thanksgiving Vegetables
These Roasted Veggies for Thanksgiving 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.
Variations for Thanksgiving Veggies
Ingredient Options: The vegetables can be adjusted depending on your preferences. And you can also use thyme instead of rosemary (or use dried instead of fresh), or lemon juice instead of vinegar.
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.
Flavor Substitutions: Change up the flavors by using lemon juice or red wine vinegar in place of the white wine vinegar. You can also use thyme in place of rosemary.
What to do if you make a mistake
There isn’t really any way to make a mistake for this recipe which is great to help you relax when you are trying to prepare all those dishes for Thanksgiving!
Make Ahead Tips
You can roast the veggies in advance of up to three days and keep in the fridge. When ready to serve, you can reheat 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. I do not recommend freezing these as the texture will be less than desirable when defrosted.
Frequently Asked Questions
Yes! You can use any vegetable that you like in this Thanksgiving roasted vegetable side dish.
Nutrition benefits of this Thanksgiving Veggies recipe
The great thing about this recipe is that it’s basically just veggie and a little oil. The oil helps add flavor, and the fat helps your body absorb nutrients in the veggies.
Veggies are excellent sources of vitamins, minerals, antioxidants, and phytochemicals that are all great for your body. 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 boosting benefits as well as Vitamin D, and onions are high in Vitamin C and polyphenols.
What to serve with this Thanksgiving Roasted Vegetables
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 meal.
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.
Honestly, this is a perfect dish in my humble, vegetable-loving opinion… it’s delightfully delicious, nourishing, and no matter what lifestyle you live or allergy you have – you can eat this!
It’s a Thanksgiving miracle: you can still enjoy your old favorites, but adding some veggieful options will give your body something to be thankful for 🙂
MORE THANKSGIVING RECIPES YOU’LL LOVE:
- Sweet Potato Casserole
- Pecan Pie Bars
- Squash Casserole
- Instant Pot Mashed Potatoes
- Butternut Squash Soup
- Homemade Cranberry Sauce
- 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 one minced, one left whole
- 1/2 teaspoon kosher salt
- 1 clove garlic minced
- 1 tablespoon white wine vinegar
- Preheat oven to 400°F.
- Toss all the vegetables with the olive 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 15 minutes then stir vegetables. Return back to oven and roast another 10-15 minutes, until they are browned and slightly crispy.
- Toss with garlic and vinegar. Return to oven for 2-3 minutes. Take out of oven and serve. Enjoy!
Note: This recipe was originally published November 20, 2012. Recipe, photos, and text were updated.
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