Thanksgiving. It’s easily one of my favourite holidays.
I mean, what’s not to love? It’s a day filled with delicious food, close family, and great friends… oh, and did I mention food? At my family gatherings, there’s always an abundance of delicious appetizers, charcuterie, turkey, mashed potatoes, gravy, hot rolls, creamed corn, stuffing, pasta salads, roasted veggies, and the pièce de résistance… pumpkin pie. Now, normally I would go straight to dessert, but now that I’m eating for two, I’ll be filling my plate with lots of vegetables!
If you ask me, one of the most underrated and underappreciated Thanksgiving side dishes has to be roasted vegetables. On a table where the options are endless, it’s easy to opt for another serving of turkey with gravy or butter pecan pie vs. something that doesn’t seem as indulgent – like roasted vegetables. But let me tell you… when they are roasted juuuuust right, they are like candy!!!
Because I have a bit of a sweet tooth, I decided to use a variety of vegetables that are on the sweeter side for this recipe – carrots, acorn squash, and sweet potatoes. I also added red onion and Brussels sprouts for their unique flavour and a little pop of colour… after all, it has to look good and taste good! Lastly, when it comes to seasoning; the simpler, the better. I had a jar of Wild Muskoka’s “White Pine & Rosemary Roasting Salt” on hand which layers in the most beautiful flavours of Fall! Finish it off with a pinch of sea salt and fresh cracked pepper and in less than an hour you’ll have the most delicious and mouthwatering vegetable side dish… not to mention your house will smell amazing!
So if you’re looking for a winning side dish to serve at Thanksgiving this coming weekend, I highly recommend these easy roasted vegetables!
These easy roasted vegetables bring together all the delicious flavours of Fall into one dish! Sweet potatoes, carrots, acorn squash, Brussels sprouts, and red onion are slow-roasted until tender and slightly caramelized, making this a Thanksgiving side dish that is hard to ignore!
1 medium acorn squash, halved, seeds removed, and cut into slices
2 large sweet potatoes, peeled, cut into 1.5 inch pieces
1/2 lb. Brussels sprouts, ends trimmed, cut in half
1 bunch of carrots (6–8 carrots), ends trimmed, cut in half
1 large red onion, cut into 1.5 inch pieces
2 tbsp grapeseed oil
2 tsp Wild Muskoka’s “White Pine & Rosemary Roasting Salt”
Pinch of sea salt & fresh cracked black pepper
- Preheat oven to 425°F and line two large baking sheets with parchment paper.
- To a large bowl add prepared vegetables, oil, seasoning, salt and pepper. Using tongs, toss until all vegetables are evenly coated with oil. Add more oil if vegetables look dry or are not evenly coated.
- Divide vegetables between the two parchment-lined baking sheets ensuring they are spread out in an even layer.
- Roast in oven for 40-50 minutes, checking every 15-20 minutes, stirring/flipping vegetables as needed.
- Transfer vegetables to a serving dish and sprinkle with more salt or pepper if needed. Serve.
Don’t have Wild Muskoka’s “White Pine & Rosemary Roasting Salt” on hand? Try using a blend of dried rosemary, thyme, sage and savoury instead!
Keywords: Easy Roasted Vegetables, Thanksgiving Roasted Vegetables, Roasted Vegetable Side Dish