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Thanksgiving Roasted Veggies - Simple, Flavorful, and Festive

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.