Roasted vegetables are the quiet hero of Thanksgiving Roasted Veggies. They bring color, texture, and a savory depth that balances all the rich sides on the table. This version is warm, caramelized, and seasoned with herbs that taste like the holiday without being heavy.

It’s easy to make, easy to scale, and hard to mess up. Best of all, it invites you to mix and match whatever looks best at the market.

What Makes This Thanksgiving Roasted Veggies So Good

Close-up detail: Golden, caramelized Brussels sprouts cut-side down with crispy edges nestled among

Balanced, cozy flavors: Sweet squash and carrots, earthy Brussels sprouts, and savory onions hit all the right notes.
Golden, caramelized edges: High heat and a roomy pan give you crispy edges and tender centers.
Make-ahead friendly: You can prep everything in advance and roast right before dinner.
Flexible and forgiving: Swap in your favorite veggies, adjust herbs, and use what you have.
Elevated finish: A quick toss with maple, lemon, and fresh herbs makes it taste restaurant-worthy.

Ingredients

1 pound Brussels sprouts, trimmed and halved
2 cups butternut squash, peeled and cubed (1-inch pieces)
3 large carrots, peeled and cut into 1/2-inch coins
1 large red onion, cut into thick wedges
1 large sweet potato, peeled and cut into 1-inch cubes
3 tablespoons olive oil (plus a little more if needed)
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder or 3 cloves fresh garlic, minced
1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
1 teaspoon dried rosemary or 2 teaspoons chopped fresh rosemary
1/4 teaspoon red pepper flakes (optional)
1 tablespoon pure maple syrup
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley (or dill) for finishing
Optional add-ins: 1/3 cup pomegranate arils, 1/4 cup toasted pecans or pumpkin seeds, shaved Parmesan or crumbled goat cheese

How to Make Thanksgiving Roasted Veggies

Cooking process: Overhead shot of two parchment-lined sheet pans midway through roasting, vegetables

Preheat and prep pans: Heat the oven to 425°F (220°C). Line 2 large sheet pans with parchment for easy cleanup. Use two pans so the veggies have space to brown.
Cut for even cooking: Keep pieces around 1 inch so they cook at the same pace.
Halve any oversized Brussels sprouts, and keep onion wedges intact so they don’t burn.
Season generously: In a large bowl, toss veggies with olive oil, salt, pepper, garlic, thyme, rosemary, and red pepper flakes if using. Everything should be lightly coated but not greasy.
Spread it out: Divide the veggies between the pans. Do not crowd or they will steam instead of roast. Flip Brussels sprouts cut-side down for better sear.
Roast, then rotate: Roast for 15 minutes, then rotate pans (top to bottom, back to front).
Stir or flip the veggies so new sides touch the pan.
Finish roasting: Roast another 15–20 minutes until the edges are deeply golden and the centers are tender. Total time is about 30–35 minutes.
Add the glossy finish: While hot, toss the veggies with maple syrup and lemon juice. This brightens the flavor and adds a light sheen without making them sweet.
Top and serve: Sprinkle with parsley and any optional add-ins like pomegranate arils or toasted nuts.
Taste and adjust salt and lemon if needed.

Keeping It Fresh

Make-ahead: You can chop the veggies up to 2 days in advance. Store them in airtight containers or zip-top bags in the fridge with a paper towel to absorb moisture.
Par-roast approach: Roast for 20 minutes earlier in the day. Just before serving, finish roasting for 10–15 minutes to re-crisp and heat through.
Storing leftovers: Keep in an airtight container in the fridge for 3–4 days.
Avoid adding delicate toppings (herbs, cheese) until serving.
Reheating: Use a 400°F oven or toaster oven for 8–10 minutes to revive the crisp edges. A skillet over medium heat with a touch of oil also works well. Avoid the microwave if you want to keep the texture.
Freezing: You can freeze roasted veggies, but texture softens.
If freezing, under-roast by 5 minutes, cool fully, then freeze flat. Reheat at 425°F from frozen until sizzling.

Final dish presentation: Beautifully plated Thanksgiving roasted veggies arranged on a wide, matte w

Why This Thanksgiving Roasted Veggies is Good for You

Fiber-rich: Brussels sprouts, carrots, and sweet potatoes support digestion and help you feel satisfied.
Nutrient-dense: You’ll get vitamin A, C, and potassium, plus antioxidants from the colorful mix.
Healthy fats: Olive oil helps your body absorb fat-soluble vitamins and adds heart-healthy benefits.
Balanced plate: Roasted veggies cut the heaviness of richer sides and make your Thanksgiving spread more well-rounded.

What Not to Do

Don’t crowd the pan: If the veggies touch too much, they steam and turn soft. Use two pans and give them space.
Don’t skip the high heat: 425°F is key for caramelization.
Lower temps won’t deliver those crispy edges.
Don’t over-oil: Too much oil makes soggy veggies and dull flavors. You want a light, even coat.
Don’t forget to flip: Stir halfway for even browning. It makes a big difference in texture.
Don’t add sweeteners too early: Maple can burn if it goes in from the start.
Add it at the end for shine and balance.

Alternatives

Veggie swaps: Try delicata squash (no peeling), parsnips, cauliflower, or beets. Keep sizes similar for even cook times.
Flavor twists: Use smoked paprika and cumin for a smoky vibe, or add za’atar or Italian seasoning for a different herbal profile.
Citrus options: Swap lemon with orange zest and juice for a warmer holiday note.
Sweet and savory: Toss in apple slices during the last 10 minutes or add dried cranberries after roasting.
Make it hearty: Add chickpeas (patted dry) to the pan or finish with crumbled goat cheese or feta.
Gluten-free and vegan: As written, it’s already both. If adding cheese, choose a dairy-free alternative to keep it vegan.

FAQ

Can I roast everything on one pan?

Yes, if you’re cooking for two or three.

But for a crowd, use two pans so the vegetables brown instead of steaming. If you only have one pan, roast in batches.

How do I know when the veggies are done?

Edges should be deep golden with crispy spots, and a fork should slide in easily. Taste a piece.

If it’s tender but not mushy and tastes caramelized, it’s ready.

What if my Brussels sprouts burn?

Turn the oven down to 400°F and move the pan to a lower rack. You can also add a small splash of oil and give them a gentle stir to reduce hot spots.

Can I use frozen vegetables?

You can, but the texture will be softer. Don’t thaw.

Toss with oil and seasonings, roast at 450°F, and expect a little less browning. Fresh yields the best results.

How do I scale this for a big Thanksgiving crowd?

Double or triple the recipe and use multiple sheet pans. Stagger them on two oven racks, rotate positions halfway, and consider par-roasting earlier in the day.

Is the maple syrup necessary?

No, but it adds a subtle gloss and rounds out the flavors.

If you skip it, increase the lemon slightly or add a splash of balsamic at the end.

Can I add fresh garlic?

Yes, but add minced garlic in the last 10 minutes so it doesn’t burn. Garlic powder can handle the full roast time without scorching.

What oil is best for high-heat roasting?

Olive oil works well at 425°F, but you can use avocado oil for an even higher smoke point. Use what you prefer for flavor.

Final Thoughts

Thanksgiving Roasted Veggies deliver big flavor with minimal fuss.

With enough heat, space, and a bright finish, you get crisp edges, tender centers, and a tray that disappears fast. Customize the vegetables, change up the herbs, and add a few fun toppings to make it your own. This dish keeps the table colorful, balanced, and welcoming just what the holiday is all about.