50+ Thanksgiving Roasted Vegetable Recipes to Wow Your Guests

Thanksgiving is a time for gathering with loved ones, sharing cherished traditions, and indulging in a feast that celebrates the season’s bounty.

While turkey often takes center stage, the side dishes are what truly round out the holiday table and provide a variety of flavors and textures. Roasted vegetables, with their vibrant colors and rich flavors, are a delightful addition to any Thanksgiving spread.

From classic options like Brussels sprouts and sweet potatoes to unique combinations that highlight the best of the season, the possibilities are endless.

In this article, we present over 50 Thanksgiving roasted vegetable recipes that will not only elevate your holiday menu but also offer delicious and healthful choices for your guests.

Whether you’re looking for simple preparations or creative twists on traditional favorites, you’ll find inspiration to make your Thanksgiving meal memorable.

Join us as we explore the art of roasting vegetables and discover how these seasonal delights can complement your holiday feast!

50+ Thanksgiving Roasted Vegetable Recipes to Wow Your Guests

As you prepare for your Thanksgiving celebration, incorporating roasted vegetables into your menu is a wonderful way to highlight the flavors of the season while adding color and nutrition to your table.

The recipes we’ve shared in this article showcase a variety of options, ensuring that there’s something to please every palate. Roasting brings out the natural sweetness and enhances the flavors of the vegetables, creating dishes that are both satisfying and enjoyable.

Whether you choose to stick with traditional favorites or venture into new territory with unique combinations, these 50+ Thanksgiving roasted vegetable recipes will surely impress your guests and become beloved additions to your holiday traditions.

Embrace the warmth of the season, enjoy the company of friends and family, and let the roasted vegetables shine as a delicious tribute to the abundance of fall. Happy Thanksgiving!

Roasted Garlic Brussels Sprouts with Balsamic Glaze

Roasted Brussels sprouts are a classic addition to any Thanksgiving table, and this recipe elevates them with the rich flavors of roasted garlic and a sweet balsamic glaze. The process of roasting brings out their natural sweetness while the balsamic adds a tangy kick that perfectly complements the nutty, crispy exterior. This dish is not only visually appealing but also packed with nutrients, making it a healthy choice for your holiday feast.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey (or maple syrup for a vegan option)
• Optional: ¼ cup grated Parmesan cheese or a dairy-free alternative for serving

Instructions:

1. Preheat the oven: Preheat your oven to 400°F (200°C).
2. Prepare the Brussels sprouts: In a large bowl, combine the halved Brussels sprouts and minced garlic. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
3. Roast the vegetables: Spread the Brussels sprouts on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until they are tender and golden brown, tossing halfway through.
4. Make the glaze: While the Brussels sprouts are roasting, whisk together the balsamic vinegar and honey in a small saucepan over medium heat. Cook for about 3-5 minutes until it thickens slightly.
5. Combine and serve: Once the Brussels sprouts are done, drizzle them with the balsamic glaze and toss to combine. Serve warm, topped with grated Parmesan if desired.

This roasted garlic Brussels sprouts recipe is an excellent way to introduce a healthier side dish to your Thanksgiving spread. The combination of crispy textures and contrasting flavors will surely impress your guests. The dish is not only easy to prepare but also allows for flexibility with the glaze; feel free to adjust the sweetness to your liking. As the holiday season approaches, including such a dish can help balance out the richness of traditional Thanksgiving fare while providing a colorful, nutrient-rich option that everyone will enjoy.

Honey-Roasted Carrots and Parsnips

Honey-roasted carrots and parsnips are a sweet and savory side dish that enhances the flavors of your Thanksgiving meal. This recipe combines the natural sweetness of root vegetables with honey and a touch of thyme for a delightful contrast. Roasting these vegetables not only caramelizes their sugars but also enhances their earthy flavors, making them a favorite for both adults and children alike.

Ingredients:

• 4 large carrots, peeled and cut into sticks
• 4 large parsnips, peeled and cut into sticks
• 3 tablespoons olive oil
• 2 tablespoons honey (or maple syrup for a vegan option)
• 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
• Salt and pepper, to taste
• Optional: Fresh thyme sprigs for garnish

Instructions:

1. Preheat the oven: Preheat your oven to 425°F (220°C).
2. Prepare the vegetables: In a large bowl, combine the carrot and parsnip sticks. Drizzle with olive oil and honey, and sprinkle with thyme, salt, and pepper. Toss well to coat evenly.
3. Roast the vegetables: Spread the vegetables on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until they are golden brown and tender, stirring halfway through.
4. Garnish and serve: Remove from the oven and transfer to a serving dish. Garnish with fresh thyme sprigs if desired, and serve warm.

This honey-roasted carrots and parsnips recipe is not only easy to make but also incredibly flavorful, offering a beautiful presentation that will brighten up your Thanksgiving table. The natural sweetness of the honey enhances the inherent flavors of the vegetables, making them irresistible. This dish can be prepared ahead of time and simply reheated before serving, which is a bonus for busy holiday cooks. With this delicious side, you’ll add a touch of warmth and sweetness to your feast, satisfying both young and old palates.

Mediterranean Roasted Vegetables

This Mediterranean roasted vegetable recipe is a vibrant and healthy option for your Thanksgiving menu. Featuring a mix of zucchini, bell peppers, red onions, and eggplant, this dish is bursting with color and flavor. The addition of herbs like oregano and basil adds an aromatic touch, making it a fragrant centerpiece that captures the essence of Mediterranean cuisine. It’s perfect for those seeking a lighter, veggie-focused dish amidst the traditional heavy fare of Thanksgiving.

Ingredients:

• 1 medium zucchini, sliced
• 1 medium eggplant, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, chopped
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Optional: Feta cheese, crumbled, for serving

Instructions:

1. Preheat the oven: Preheat your oven to 425°F (220°C).
2. Prepare the vegetables: In a large mixing bowl, combine the zucchini, eggplant, bell peppers, and red onion. Drizzle with olive oil and season with oregano, basil, salt, and pepper. Toss well to coat.
3. Roast the vegetables: Spread the vegetables out in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
4. Serve and enjoy: Once done, remove from the oven and transfer to a serving platter. Top with crumbled feta cheese if desired and serve warm.

This Mediterranean roasted vegetables recipe is an excellent way to celebrate seasonal produce while adding a healthy option to your Thanksgiving feast. The colorful array of vegetables not only looks inviting but also offers a medley of flavors that can complement a variety of main dishes. Its simple preparation and versatility make it easy to include in your holiday repertoire, and the dish can easily be adjusted to incorporate whatever seasonal vegetables you have on hand. By including this Mediterranean twist in your Thanksgiving meal, you can impress your guests with a dish that is both nutritious and full of flavor, ensuring that there’s something for everyone at the table.

Maple Roasted Sweet Potatoes and Apples

This maple roasted sweet potatoes and apples dish combines the earthy sweetness of sweet potatoes with the crisp tartness of apples, creating a perfect harmony of flavors that’s ideal for Thanksgiving. The addition of maple syrup enhances the natural sweetness, while cinnamon adds warmth and depth. This dish not only serves as a comforting side but also doubles as a dessert-like option that will have everyone reaching for seconds.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 large apples (like Granny Smith or Honeycrisp), cored and cubed
• 3 tablespoons olive oil
• 3 tablespoons pure maple syrup
• 1 teaspoon ground cinnamon
• Salt and pepper, to taste
• Optional: Chopped pecans or walnuts for garnish

Instructions:

1. Preheat the oven: Preheat your oven to 425°F (220°C).
2. Prepare the vegetables and apples: In a large bowl, combine the cubed sweet potatoes and apples. Drizzle with olive oil and maple syrup, then sprinkle with cinnamon, salt, and pepper. Toss to coat evenly.
3. Roast the mixture: Spread the sweet potato and apple mixture on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and golden, stirring halfway through.
4. Serve and garnish: Once roasted, transfer to a serving dish and garnish with chopped nuts if desired. Serve warm.

This maple roasted sweet potatoes and apples recipe is a delightful way to incorporate seasonal flavors into your Thanksgiving feast. The natural sweetness of the sweet potatoes pairs beautifully with the tartness of the apples, making this dish a versatile option that can be enjoyed as a side or a light dessert. The warm spices evoke the comforting feelings of the holiday season, and the vibrant colors add a beautiful touch to your table. Easy to prepare and incredibly satisfying, this recipe is sure to become a cherished tradition in your Thanksgiving celebrations.

Roasted Cauliflower and Chickpeas with Tahini Dressing

This roasted cauliflower and chickpeas dish is a flavorful and nutritious addition to your Thanksgiving table. The crispy, caramelized cauliflower pairs perfectly with protein-packed chickpeas, creating a satisfying side that is both hearty and light. Drizzled with a creamy tahini dressing, this dish offers a wonderful balance of textures and flavors, making it a standout choice for those looking for something different this holiday season.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Optional: Fresh parsley, chopped, for garnish

For the tahini dressing:

• ¼ cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup (or honey)
• 2-3 tablespoons water (to thin)
• Salt, to taste

Instructions:

1. Preheat the oven: Preheat your oven to 425°F (220°C).
2. Prepare the cauliflower and chickpeas: In a large bowl, combine the cauliflower florets and chickpeas. Drizzle with olive oil and sprinkle with cumin, smoked paprika, salt, and pepper. Toss to coat evenly.
3. Roast the mixture: Spread the cauliflower and chickpeas on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and golden brown, stirring halfway through.
4. Make the tahini dressing: In a small bowl, whisk together the tahini, lemon juice, maple syrup, and water until smooth. Adjust the consistency with more water as needed, and season with salt.
5. Serve: Once the vegetables are roasted, transfer them to a serving platter, drizzle with tahini dressing, and garnish with chopped parsley if desired. Serve warm.

This roasted cauliflower and chickpeas with tahini dressing recipe is a modern and healthy twist on traditional Thanksgiving sides. The combination of roasted vegetables and chickpeas offers a satisfying texture while the tahini dressing adds a creamy, nutty flavor that brings the dish together. This option is especially appealing for vegetarians or those looking to incorporate more plant-based dishes into their holiday menu. By adding this dish to your Thanksgiving spread, you’ll provide a nutritious alternative that everyone will appreciate, and it may just become a new favorite in your holiday repertoire.

Roasted Beet and Goat Cheese Salad

A roasted beet and goat cheese salad is a stunning addition to your Thanksgiving meal, featuring earthy beets paired with creamy goat cheese and fresh greens. The vibrant colors and rich flavors make this salad a showstopper that is as nutritious as it is beautiful. The sweetness of the roasted beets contrasts wonderfully with the tangy goat cheese, while a light vinaigrette ties the dish together, making it a perfect starter for your festive feast.

Ingredients:

• 4 medium beets, washed and trimmed
• 4 cups mixed salad greens (like arugula or spinach)
• ½ cup goat cheese, crumbled
• ¼ cup walnuts, chopped (or pecans)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Preheat the oven: Preheat your oven to 400°F (200°C).
2. Roast the beets: Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 45-60 minutes, or until tender when pierced with a fork. Allow them to cool, then peel and slice.
3. Prepare the salad: In a large salad bowl, combine the mixed greens, roasted beet slices, crumbled goat cheese, and chopped walnuts.
4. Make the vinaigrette: In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to taste. Drizzle the vinaigrette over the salad and toss gently to combine.
5. Serve: Serve the salad immediately or refrigerate it for up to 30 minutes before serving for a chilled dish.

This roasted beet and goat cheese salad is not only visually striking but also brings a delightful mix of flavors to your Thanksgiving table. The earthy sweetness of the roasted beets, combined with the creaminess of goat cheese and the crunch of walnuts, creates a satisfying balance that can whet anyone’s appetite before the main meal. The dish can easily be prepared in advance, allowing the flavors to meld beautifully. Incorporating this salad into your Thanksgiving spread offers a refreshing and sophisticated option that’s sure to impress your guests while keeping the spirit of the holiday alive with its seasonal ingredients.

Honey Roasted Carrots and Parsnips

Honey roasted carrots and parsnips bring a beautiful combination of sweetness and earthiness to your Thanksgiving feast. The natural sugars in the vegetables caramelize during roasting, creating a delightful glaze that enhances their flavors. This simple yet elegant side dish not only adds color to your table but also provides a lovely contrast to savory main dishes, making it a must-have for any holiday gathering.

Ingredients:

• 4 large carrots, peeled and sliced into sticks
• 4 large parsnips, peeled and sliced into sticks
• 3 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• Salt and pepper, to taste
• Optional: Fresh thyme sprigs for garnish

Instructions:

1. Preheat the oven: Preheat your oven to 425°F (220°C).
2. Prepare the vegetables: In a large bowl, combine the carrot and parsnip sticks. Drizzle with olive oil and honey, then sprinkle with thyme, salt, and pepper. Toss until the vegetables are evenly coated.
3. Roast the mixture: Spread the carrots and parsnips in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until they are tender and caramelized, stirring halfway through.
4. Serve and garnish: Once roasted, transfer to a serving dish and garnish with fresh thyme sprigs if desired. Serve warm.

Honey roasted carrots and parsnips are a delightful addition to your Thanksgiving menu, offering a balance of flavors that complements the heartiness of traditional dishes. The natural sweetness of the vegetables, enhanced by honey, makes this dish universally appealing, even to those who might not typically enjoy root vegetables. Their vibrant color adds a touch of warmth to your holiday spread, and their simple preparation allows you to focus on other aspects of your feast. Whether enjoyed alongside turkey or ham, these roasted carrots and parsnips will surely become a favorite among your guests, adding both flavor and elegance to your celebration.

Balsamic Roasted Brussels Sprouts and Mushrooms

This balsamic roasted Brussels sprouts and mushrooms dish is a sophisticated side that elevates any Thanksgiving table. The Brussels sprouts develop a crispy, caramelized exterior while remaining tender inside, and the mushrooms add an earthy richness that complements the dish beautifully. The balsamic glaze not only enhances the flavors but also adds a delightful tang, making it a perfect pairing for roasted meats and hearty sides.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 8 ounces cremini or button mushrooms, halved
• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Optional: Grated Parmesan cheese for serving

Instructions:

1. Preheat the oven: Preheat your oven to 400°F (200°C).
2. Prepare the vegetables: In a large bowl, combine the Brussels sprouts and mushrooms. Drizzle with olive oil and balsamic vinegar, then sprinkle with garlic powder, salt, and pepper. Toss until the vegetables are well coated.
3. Roast the mixture: Spread the Brussels sprouts and mushrooms on a baking sheet in a single layer. Roast for 20-25 minutes, or until the Brussels sprouts are golden brown and tender, stirring halfway through.
4. Serve: Once roasted, transfer to a serving platter and sprinkle with grated Parmesan cheese if desired. Serve warm.

Balsamic roasted Brussels sprouts and mushrooms offer a delectable way to include healthy vegetables in your Thanksgiving meal without sacrificing flavor. The combination of the earthy mushrooms and the nutty Brussels sprouts, enhanced by a tangy balsamic reduction, makes this side dish a standout choice. It not only complements the rich flavors of the holiday feast but also introduces a delightful contrast in texture. Easy to prepare and visually appealing, this dish will leave a lasting impression on your guests and may even convert some Brussels sprout skeptics! Adding this recipe to your Thanksgiving lineup ensures that your table is not only filled with delicious food but also with healthful options that everyone can enjoy.

Roasted Root Vegetable Medley

A roasted root vegetable medley is the perfect way to celebrate the bounty of the season. This dish features a colorful array of root vegetables such as potatoes, carrots, and turnips, all roasted to perfection. The medley is not only visually appealing but also offers a variety of flavors and textures, from the sweetness of carrots to the earthiness of turnips. This versatile side dish can easily be customized with your favorite root vegetables, making it a staple for Thanksgiving and beyond.

Ingredients:

• 2 large potatoes (any variety), diced
• 3 large carrots, peeled and sliced
• 2 large parsnips, peeled and sliced
• 1 large turnip, peeled and diced
• 3 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat the oven: Preheat your oven to 425°F (220°C).
2. Prepare the vegetables: In a large mixing bowl, combine the diced potatoes, carrots, parsnips, and turnip. Drizzle with olive oil, then sprinkle with rosemary, garlic powder, salt, and pepper. Toss to coat all the vegetables evenly.
3. Roast the mixture: Spread the vegetable medley on a baking sheet lined with parchment paper in a single layer. Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and golden, stirring halfway through.
4. Serve: Once roasted, transfer to a serving dish and serve warm.

This roasted root vegetable medley is a celebration of fall flavors and colors, making it an ideal side dish for Thanksgiving. The variety of vegetables not only adds visual appeal but also provides a range of nutrients, ensuring a balanced plate. The simple seasoning allows the natural flavors of the vegetables to shine, while the roasting process caramelizes their sugars for a deliciously sweet and savory result. This dish pairs beautifully with turkey, ham, or even a vegetarian main course, making it a versatile choice for any holiday gathering. By including this hearty medley in your Thanksgiving lineup, you’ll offer your guests a comforting and satisfying option that celebrates the essence of the season.

Savory Roasted Sweet Potatoes and Red Onions

Savory roasted sweet potatoes and red onions are a vibrant addition to your Thanksgiving table, balancing sweetness and a rich, caramelized flavor. The natural sweetness of the sweet potatoes pairs beautifully with the bold flavor of red onions, creating a dish that is both comforting and sophisticated. This side dish not only offers a burst of color but also provides essential nutrients, making it a wholesome choice for your holiday feast.

Ingredients:

• 4 large sweet potatoes, peeled and diced into 1-inch cubes
• 2 large red onions, sliced into wedges
• 4 tablespoons olive oil
• 2 teaspoons dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Optional: Fresh parsley for garnish

Instructions:

1. Preheat the oven: Preheat your oven to 425°F (220°C).
2. Prepare the vegetables: In a large bowl, combine the diced sweet potatoes and red onion wedges. Drizzle with olive oil, then sprinkle with thyme, smoked paprika, salt, and pepper. Toss until the vegetables are well coated.
3. Roast the mixture: Spread the sweet potatoes and onions in a single layer on a baking sheet lined with parchment paper. Roast for 30-35 minutes, or until the sweet potatoes are tender and caramelized, stirring halfway through.
4. Serve and garnish: Once roasted, transfer to a serving dish and garnish with fresh parsley if desired. Serve warm.

Savory roasted sweet potatoes and red onions are a delightful way to incorporate seasonal flavors into your Thanksgiving feast. The combination of sweet and savory, enhanced by the smoky paprika and thyme, makes this dish a favorite among guests. Not only does it add a colorful contrast to your table, but it also provides a nutritious option that complements the heartier dishes typically served during the holiday. With its simple preparation and rich flavor, this roasted vegetable medley is sure to become a cherished part of your Thanksgiving traditions, inviting everyone to savor the flavors of fall.

Herb-Roasted Butternut Squash and Broccoli

Herb-roasted butternut squash and broccoli is a delightful side dish that combines the sweetness of butternut squash with the earthy flavor of broccoli. Roasting these vegetables enhances their natural flavors, while the herbs provide a fragrant aroma that fills your kitchen. This colorful dish not only adds visual appeal to your Thanksgiving spread but also offers a balance of textures, making it a satisfying addition to your holiday meal.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and diced
• 1 large head of broccoli, cut into florets
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Optional: Lemon wedges for serving

Instructions:

1. Preheat the oven: Preheat your oven to 400°F (200°C).
2. Prepare the vegetables: In a large mixing bowl, combine the diced butternut squash and broccoli florets. Drizzle with olive oil, then sprinkle with oregano, basil, salt, and pepper. Toss until the vegetables are evenly coated.
3. Roast the mixture: Spread the butternut squash and broccoli on a baking sheet lined with parchment paper in a single layer. Roast for 25-30 minutes, or until the butternut squash is tender and the broccoli is slightly crisped, stirring halfway through.
4. Serve: Once roasted, transfer to a serving platter and serve warm with lemon wedges for squeezing over the vegetables.

Herb-roasted butternut squash and broccoli is a flavorful and nutritious side dish that perfectly complements your Thanksgiving feast. The natural sweetness of the squash, combined with the bright green broccoli, creates a dish that is not only delicious but also visually appealing. The fragrant herbs elevate the overall taste, making it a standout addition to your holiday table. This recipe is simple to prepare and can easily be doubled or halved, depending on the size of your gathering. Including this dish in your Thanksgiving lineup not only ensures a healthful option for your guests but also enhances the festive atmosphere of your celebration, allowing everyone to enjoy the comforting flavors of the season.

Cinnamon-Spiced Roasted Cauliflower and Carrots

Cinnamon-spiced roasted cauliflower and carrots provide a unique twist to your Thanksgiving vegetable lineup. The combination of warm cinnamon with the earthy flavors of cauliflower and the natural sweetness of carrots creates an aromatic dish that is both comforting and intriguing. This side dish adds a delightful flavor profile and a pop of color to your meal, making it an inviting option that will surprise and delight your guests.

Ingredients:

• 1 head of cauliflower, cut into florets
• 4 large carrots, peeled and sliced into sticks
• 3 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Optional: Chopped fresh cilantro for garnish

Instructions:

1. Preheat the oven: Preheat your oven to 425°F (220°C).
2. Prepare the vegetables: In a large bowl, combine the cauliflower florets and carrot sticks. Drizzle with olive oil and sprinkle with cinnamon, cumin, salt, and pepper. Toss until all the vegetables are evenly coated.
3. Roast the mixture: Spread the cauliflower and carrots in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through.
4. Serve and garnish: Once roasted, transfer to a serving dish and garnish with chopped cilantro if desired. Serve warm.

Cinnamon-spiced roasted cauliflower and carrots offer a delightful and unexpected addition to your Thanksgiving table. The warm spices create an inviting aroma that enhances the overall dining experience, while the combination of textures provides a satisfying bite. This dish stands out not only for its unique flavor but also for its healthful ingredients, ensuring your guests have a nourishing option amid the festive indulgence. Its simple preparation makes it easy to include in your holiday cooking, allowing you to focus on creating lasting memories with loved ones. By serving this cinnamon-spiced medley, you’ll introduce a flavorful and colorful side that celebrates the spirit of Thanksgiving while adding a touch of creativity to your meal.

Maple-Glazed Roasted Acorn Squash

Maple-glazed roasted acorn squash is a delightful and elegant addition to your Thanksgiving feast. The sweet and nutty flavor of acorn squash is beautifully complemented by the rich maple syrup, creating a dish that is both comforting and sophisticated. The caramelization that occurs during roasting enhances the natural sweetness, making this dish a perfect pairing with savory items on your holiday table.

Ingredients:

• 2 medium acorn squashes, halved and seeds removed
• 4 tablespoons maple syrup
• 2 tablespoons olive oil
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• Salt and pepper, to taste
• Optional: Chopped pecans for garnish

Instructions:

1. Preheat the oven: Preheat your oven to 400°F (200°C).
2. Prepare the squash: In a small bowl, whisk together the maple syrup, olive oil, cinnamon, nutmeg, salt, and pepper. Place the acorn squash halves cut-side up on a baking sheet and brush the mixture generously over the flesh.
3. Roast the squash: Roast in the preheated oven for 30-35 minutes or until the squash is tender and caramelized, basting with the glaze halfway through.
4. Serve and garnish: Once roasted, transfer to a serving dish and sprinkle with chopped pecans if desired. Serve warm.

Maple-glazed roasted acorn squash is not only visually stunning but also offers a wonderful balance of flavors that embodies the essence of fall. The combination of sweet maple syrup and aromatic spices elevates the natural flavors of the squash, creating a side dish that will impress your guests. Its simple preparation and elegant presentation make it a favorite for holiday gatherings, ensuring that everyone at your table will savor each delicious bite. Incorporating this dish into your Thanksgiving menu will provide a touch of warmth and sweetness, perfect for celebrating the season of gratitude.

Roasted Vegetable Medley with Garlic and Parmesan

This roasted vegetable medley with garlic and Parmesan is a classic Thanksgiving side dish that appeals to all palates. The combination of seasonal vegetables, including zucchini, bell peppers, and cherry tomatoes, offers a colorful display that brightens your holiday table. The addition of garlic and Parmesan creates a savory flavor that enhances the natural tastes of the vegetables, making it a satisfying option for your Thanksgiving feast.

Ingredients:

• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 4 cloves garlic, minced
• 4 tablespoons olive oil
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• Optional: Fresh basil for garnish

Instructions:

1. Preheat the oven: Preheat your oven to 425°F (220°C).
2. Prepare the vegetables: In a large bowl, combine the diced zucchini, bell peppers, cherry tomatoes, and minced garlic. Drizzle with olive oil, then sprinkle with salt and pepper. Toss until the vegetables are evenly coated.
3. Roast the mixture: Spread the vegetable medley on a baking sheet lined with parchment paper in a single layer. Roast for 20-25 minutes, or until the vegetables are tender and starting to caramelize, stirring halfway through.
4. Add Parmesan: Remove from the oven and sprinkle grated Parmesan over the top. Return to the oven for an additional 5 minutes, until the cheese is melted and slightly golden.
5. Serve and garnish: Transfer to a serving dish and garnish with fresh basil if desired. Serve warm.

Roasted vegetable medley with garlic and Parmesan is a deliciously simple side that enhances your Thanksgiving meal with vibrant flavors and textures. The combination of roasted vegetables creates a comforting and satisfying dish that pairs perfectly with a variety of main courses. The addition of garlic and Parmesan brings an extra layer of depth and richness, making this dish a crowd-pleaser at any holiday gathering. With its ease of preparation and appealing presentation, this roasted vegetable medley will surely become a staple on your Thanksgiving table, inviting guests to indulge in the bounty of the season.

Lemon and Herb Roasted Brussels Sprouts

Lemon and herb roasted Brussels sprouts bring a zesty and refreshing twist to your Thanksgiving vegetable offerings. The bright flavor of lemon balances the natural earthiness of Brussels sprouts, while the herbs add a fragrant aroma that elevates this classic vegetable. This dish is a fantastic way to introduce a burst of flavor to your holiday meal, ensuring that your guests enjoy every bite.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• Zest and juice of 1 lemon
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Optional: Lemon wedges for serving

Instructions:

1. Preheat the oven: Preheat your oven to 400°F (200°C).
2. Prepare the Brussels sprouts: In a large mixing bowl, combine the halved Brussels sprouts with olive oil, lemon zest, lemon juice, thyme, garlic powder, salt, and pepper. Toss until the Brussels sprouts are well coated.
3. Roast the Brussels sprouts: Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until they are tender and golden brown, stirring halfway through.
4. Serve: Once roasted, transfer to a serving platter and serve warm with lemon wedges on the side.

Lemon and herb roasted Brussels sprouts are a refreshing and flavorful addition to your Thanksgiving feast, offering a bright contrast to richer dishes. The vibrant lemon flavor enhances the natural earthiness of the Brussels sprouts, creating a dish that is both delicious and visually appealing. This easy-to-make side dish allows you to incorporate fresh ingredients into your holiday meal, ensuring a balance of flavors and nutrients. By serving these roasted Brussels sprouts, you’ll delight your guests with a simple yet sophisticated option that embodies the spirit of the season, making your Thanksgiving celebration even more memorable.

Note: More recipes are coming soon!