Dinner

Thanksgiving Roasted Veggies Recipe

ByRita Bennet December 3, 2025December 3, 2025

Introduction

Thanksgiving Roasted Veggies bring a colorful and flavorful mix of seasonal vegetables to your holiday table. This simple recipe combines tender roasted roots and Brussels sprouts with sweet cranberries and fragrant herbs for a delicious side dish everyone will enjoy.

A close-up view of a roasted vegetable mix in a white bowl on a white marbled surface, showing several layers of chunky orange sweet potato cubes with a soft textured surface, halved green Brussels sprouts with a slightly charred outer layer, purple onion pieces with a glossy look, and light golden potato chunks. Scattered throughout are dark red dried cranberries and small brown pecan halves adding contrast. Thin green rosemary sprigs are mixed in, giving a fresh touch. The dish looks seasoned with black pepper and herbs, with a balance of rich colors and roasted textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large carrots, peeled and cut into chunks
4 small potatoes, peeled and cut into chunks

1 cup Brussels sprouts, trimmed and halved
1 small red onion, peeled and cut into wedges

½ cup dried cranberries
2 tablespoons olive oil

2 teaspoons fresh rosemary, chopped (plus sprigs for garnish)
1 teaspoon dried thyme
2 cloves garlic, minced

Salt and black pepper, to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C). In a large bowl, combine the carrots, potatoes, Brussels sprouts, and red onion. Add olive oil, minced garlic, chopped rosemary, dried thyme, salt, and black pepper. Toss well until every piece is nicely coated with the oil and herbs.
Step 2: Spread the seasoned vegetables evenly on a baking sheet or roasting pan. Place it in the oven and roast for 25 minutes, stirring once halfway through to ensure even cooking and browning.

Step 3: Take the pan out and sprinkle dried cranberries over the veggies. Gently toss to combine, then return to the oven for another 10-15 minutes. Roast until all the veggies are tender and caramelized to your liking.
Step 4: Once roasted, transfer the vegetables to a serving dish. Add fresh rosemary sprigs on top as a pretty garnish. Serve the roasted veggies warm alongside your Thanksgiving feast and enjoy the cozy, comforting flavors!

Tips & Variations

For extra sweetness, toss in a handful of chopped sweet potatoes along with the other vegetables.

Swap dried cranberries for dried cherries or golden raisins for a different twist.
Use fresh thyme instead of dried for a brighter herb flavor if you have it on hand.
For a vegan option, ensure no animal-based seasonings are added beyond the olive oil and herbs.

Storage

Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a preheated oven at 350°F (175°C) for 10 minutes or in a microwave until warmed through. Avoid overcooking during reheating to maintain their texture.