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Perfect Herb Roasted Thanksgiving Vegetable Medley

Herb Roasted Thanksgiving Vegetable Medley - featured image
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A simple yet flavorful side dish featuring caramelized root vegetables and Brussels sprouts tossed in fresh herbs and olive oil, roasted to perfection for a crispy, savory finish.

Ingredients

  • Carrots, peeled and cut into uniform batons
  • Parsnips, peeled and chopped into similar-sized pieces
  • Brussels sprouts, trimmed and halved
  • Red onion, cut into large chunks
  • Garlic cloves, peeled and left whole or smashed
  • Extra virgin olive oil
  • Fresh rosemary, stripped from stems
  • Fresh thyme, leaves stripped from stems
  • Fresh sage, leaves torn into smaller pieces
  • Sea salt
  • Black pepper, freshly cracked

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Peel carrots and parsnips, cutting them into batons or chunks roughly the same size as the Brussels sprouts halves. Trim tough ends off Brussels sprouts and halve them. Peel red onion and cut into large wedges. Leave garlic cloves whole or lightly smashed.
  3. In a large mixing bowl, combine extra virgin olive oil, chopped fresh rosemary, thyme, sage, sea salt, and black pepper. Whisk to distribute herbs evenly.
  4. Add all chopped vegetables to the bowl with the herb-oil mixture. Toss thoroughly until every piece is lightly coated.
  5. Line a large rimmed baking sheet with parchment paper or a silicone mat. Spread vegetables in a single layer, ensuring they are not touching.
  6. Roast in the preheated oven for 25 to 30 minutes. Halfway through (around 15 minutes), remove the sheet and flip the vegetables with tongs.
  7. Vegetables are done when tender when pierced with a fork and have crispy, browned edges.
  8. Remove from oven, taste, and add more salt or pepper if needed. Serve immediately.

Notes

Ensure vegetables are cut into uniform sizes for even cooking. Do not overcrowd the baking sheet, as this causes steaming instead of roasting. High heat is essential for caramelization. If vegetables brown too quickly, tent loosely with foil. Leftovers can be stored in the refrigerator for up to 4 days and reheated in the oven to restore crispiness.

Nutrition

Keywords: roasted vegetables, thanksgiving side dish, herb roasted vegetables, healthy side dish, gluten-free, vegan, root vegetables, brussels sprouts, easy dinner

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