I absolutely love this roasted vegetable recipe because it transforms simple, fresh ingredients into a vibrant and delicious dish that’s both healthy and satisfying. Plus, the combination of balsamic vinegar, garlic, and herbs adds an incredible depth of flavor that keeps me coming back for seconds!

Jump to Recipe

The heart of Thanksgiving shines in the dishes I create, like my roasted veggie recipe. The earthy richness of Brussels sprouts, the sweet good of carrots and sweet potatoes, and the vibrant colors of bell peppers join together in a medley that’s nutritious as well as beautiful.

These roasted vegetables not only taste good, but they’re good for you, too. They’re packed with vitamins, antioxidants, and fiber.

When you add healthy fats (olive oil) and a touch of acidity (balsamic vinegar), then finish off with herbs (rosemary and thyme), you have a side dish that’s a Thanksgiving harmony.

Ingredients

Print Recipe (No Advertisments)

Brussels sprouts:
Rich in fiber and vitamin K; has an earthy taste.

Sweet potato:
A plentiful source of vitamins A and C; provides dietary fiber and friendly carbohydrates; supplies natural sugars that sweeten without the need for added sweeteners.

Bell peppers:
An outstanding source of vitamins A and C; sweet flavor.

Red onion:
Full of antioxidants, it gives a light, sweet taste.

Olive oil:
Nutrients and antioxidants; boosts texture and flavor.

Garlic:
Comprises allicin; contributes biting and fragrant taste.

Balsamic vinegar:
Imparts the flavor of sugar; plentiful in sweetness.

Ingredient Quantities

2 cups Brussels sprouts, halved

2 large carrots, sliced

1 large sweet potato, diced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 red onion, cut into wedges

2 tablespoons olive oil

1 tablespoon balsamic vinegar

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon salt

1/2 teaspoon black pepper

Instructions

Print Recipe (No Advertisments)

1. Your oven should be set to 400°F (200°C) and a large baking sheet readied with parchment paper, for easy cleanup post-cookie-baking.

2. In a big mixing bowl, mix together the Brussels sprouts, carrots, sweet potato, red bell pepper, yellow bell pepper, and red onion.

3. Sprinkle the vegetables with olive oil and balsamic vinegar.

4. Minced garlic, dried thyme, and dried rosemary are added to the bowl.

5. Add salt and black pepper to taste, then mix everything well so that the veggies are all evenly draped with the oil and seasonings.

6. The vegetables should be arranged in a single layer across the surface of the baking sheet that you have readied.

7. Preheat the oven. Roast in the oven that has been preheated to 400°F for about 25-30 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through the cooking time to ensure even roasting.

8. Take it out of the oven and let it cool for several minutes before serving.

9. Move the vegetables that have been roasted to a bowl or serving platter.

10. As a delectable complement to your Thanksgiving repast, you may serve it as a warm, side dish.

Equipment Needed

1. Oven
2. Large baking sheet
3. Parchment paper
4. Large mixing bowl
5. Measuring cups
6. Measuring spoons
7. Knife
8. Cutting board
9. Vegetable peeler
10. Mixing spoon or spatula

FAQ

Can I use different vegetables? Absolutely! Feel free to add or substitute vegetables like parsnips, butternut squash, or green beans.

Can I make this recipe ahead of time? Yes, you can prepare the vegetables and coat them with the oil and seasonings, then refrigerate them for up to a day before roasting.

What temperature should I roast the vegetables at? Roast the vegetables in a preheated oven at 425°F (220°C) for about 25-30 minutes, or until they are tender and slightly caramelized.

Can I use fresh herbs instead of dried? Yes, you can substitute with fresh herbs. Use about double the amount if using fresh thyme and rosemary.

What should I do if the vegetables are cooking unevenly? Stir the vegetables halfway through cooking to ensure even roasting and adjust the oven temperature if necessary.

How can I make this recipe more flavorful? Try adding a sprinkle of Parmesan cheese or a squeeze of lemon juice after roasting for an extra burst of flavor.

Can I double the recipe for a large crowd? Yes, simply double the ingredients and use two baking sheets to avoid overcrowding the vegetables.

Substitutions and Variations

Broccoli florets can be substituted for Brussels sprouts.
Butternut squash can replace sweet potato.
Cherry tomatoes can be substituted for red bell pepper.
Shallots could be substituted for red onion.
Avocado oil can be used instead of olive oil.

Pro Tips

1. Uniform Sizing: Cut all vegetables to a similar size to ensure even cooking. Smaller pieces may burn or overcook while larger ones may remain undercooked.

2. High Heat and Space: Spread the vegetables in a single layer on the baking sheet with some space between them. This ensures they roast and caramelize rather than steam.

3. Mix Well: Thoroughly toss the vegetables with the oil, vinegar, and seasonings. This not only enhances flavor but also promotes even cooking and browning.

4. Garlic Protection: To prevent minced garlic from burning, ensure it’s well-mixed in with the vegetables or add it halfway through the roasting process.

5. Finish with Fresh Herbs: For an extra burst of flavor, sprinkle some fresh thyme or rosemary on the vegetables just before serving to complement the roasted flavors.

Please enter your email to print the recipe:

Thanksgiving Roasted Veggies Recipe

My favorite Thanksgiving Roasted Veggies Recipe

Print Recipe

Equipment Needed:

1. Oven
2. Large baking sheet
3. Parchment paper
4. Large mixing bowl
5. Measuring cups
6. Measuring spoons
7. Knife
8. Cutting board
9. Vegetable peeler
10. Mixing spoon or spatula

Ingredients:

2 cups Brussels sprouts, halved

2 large carrots, sliced

1 large sweet potato, diced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 red onion, cut into wedges

2 tablespoons olive oil

1 tablespoon balsamic vinegar

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon salt

1/2 teaspoon black pepper

Instructions:

1. Your oven should be set to 400°F (200°C) and a large baking sheet readied with parchment paper, for easy cleanup post-cookie-baking.

2. In a big mixing bowl, mix together the Brussels sprouts, carrots, sweet potato, red bell pepper, yellow bell pepper, and red onion.

3. Sprinkle the vegetables with olive oil and balsamic vinegar.

4. Minced garlic, dried thyme, and dried rosemary are added to the bowl.

5. Add salt and black pepper to taste, then mix everything well so that the veggies are all evenly draped with the oil and seasonings.

6. The vegetables should be arranged in a single layer across the surface of the baking sheet that you have readied.

7. Preheat the oven. Roast in the oven that has been preheated to 400°F for about 25-30 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through the cooking time to ensure even roasting.

8. Take it out of the oven and let it cool for several minutes before serving.

9. Move the vegetables that have been roasted to a bowl or serving platter.

10. As a delectable complement to your Thanksgiving repast, you may serve it as a warm, side dish.