Thanksgiving is incomplete without celebrating seasonal produce in all its glory! These perfectly roasted Fall Vegetables are great for the holiday season. It also doubles up as a vegetarian and vegan sheet pan dinner recipe that you can quickly put together. Step-wise Recipe, tips and ideas for using leftovers.
Roasted Vegetables - Sheet Pan or tray bake root veggies roasted to perfection. Lightly caramelized, crispy on the edges with a soft center, these veggies are the perfect way to celebrate seasonal produce and makes a great vegetarian side for Thanksgiving.
Roasted veggies can be eaten all year round. However, we are particularly fond of vegetables that are available during autumn / fall. The weather is perfect for warm soups, breads and roasted veggies.
Since the recipe feeds a crowd and is easy to make, it is great to include in your Thanksgiving / holiday menu. Including a healthy portion of veggies provides a perfect balance.
On weeknights, this makes a delicious sheet pan dinner for the family. You need a large baking tray. No Pans and Pots to wash. Just bake some Garlic Rolls or Yeast Dinner Rolls AND serve it with soup or pasta.
This veggie medley is a perfect way to please your vegetarian and vegan friends / family. You should check out our Serving suggestions listed below if you are planning a complete vegetarian thanksgiving meal. I have also included ideas to use leftovers.
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Fall Vegetables for Roasting
Beets, Butternut Squash, Pumpkin, Cauliflower, Carrots, Mushrooms, Sweet Potato, Broccoli, Brussel Sprouts, Cabbage, Turnips are few fall / autumn vegetables.
I have used Kabocha Pumpkins, Cauliflower, Carrots, Button Mushrooms, Sweet Potato and regular Potatoes, Onion, Garlic Cloves and Green Beans.
I have NOT included leafy greens as they are not suitable for roasting. They would simply steam and make the vegetables soggy.
You can pick all of the above or few as required, depending upon availability.
You absolutely cannot go wrong with roasted vegetables. This recipe can be easily nailed by first timer cooks. Just ensure you understand your oven well and don't burn anything.
Note - I would advise roasting beets separately as the juices would simply stain the other vegetables.
Prepping the Vegetables
Best part about the recipe is that you can prep the vegetables in advance. This is a great option if you are hosting family and friends - You have one less thing to worry about.
Try to cut the vegetables in uniform size. Thick chunks of Butternut Squash or Pumpkin, Carrots are preferred as they would further shrink in size after roasting. (Check Step by step photos, below for more clarity)
It is a personal choice whether or not to peel potatoes. However, if you decide the leave the skin on for roasting, ensure the potatoes are cleaned / scrubbed well.
Potatoes can be cut and soaked in water, refrigerated until you are ready to roast. However, before roasting potatoes, drain the water, pat dry the potatoes well using a kitchen towel to ensure there is no moisture.
Spices / Herbs
I have used Classic flavors like Rosemary, Thyme, Oregano and Black Pepper.
If you are planning this for weeknight dinners, experiment with Curry Powder, Garam Masala Powder for an Indian touch or simply add some Turmeric Powder + Ground cumin for the warmth.
Mixed Italian Herbs, Mexican Seasoning can also be used for this easy tray bake recipe.
Top Tips for Roasting Vegetables
Heat - Always roast on high heat. 180 Degree Celsius is a sweet spot. Pre-heating the oven at around 200 Degree Celsius for 15 mins helps in achieving the desired results.
SEASON the vegetables before roasting. Coat the veggies with oil and salt so that they don't taste bland.
DO NOT overcrowd the tray. If required, roast the vegetables in two batches.
Ensure the baking tray is greased well. If you want easy clean-up, line the tray with parchment paper.
DO NOT roast veggies without oil. You will end up with dehydrated vegetables that would be rubbery and chewy.
TURN THE TRAY once or twice while baking, for even heat distribution and perfect roasting.
Roasted Vegetables vs Boiled
I love Boiled Vegetables, they are nutritious, without any oil and are great to include as part of everyday meals.
Roasting on the other hand enhances the taste of the vegetables. Natural sugars of certain root vegetables like pumpkins, onions or butternut squash are caramelized due to the baking process, giving it that rich taste.
Not to forget, kids would certainly fancy a serving of roasted vegetables over the plain boiled ones so I say its a win-win!
Instructions
Before we begin the prep work, ensure the oven is pre-heating at 200 degree Celsius for atleast 15 minutes.
Grease a Baking tray, add the vegetables, season with salt and pepper, herbs and drizzle extra virgin olive oil.
Get your hands in and mix well. Place the tray in the middle rack of your oven and roast for 35 minutes at 180 Degree Celsius.
Turn the tray once or twice to ensure even baking. (Note - Do not miss this step)
Do not cover the tray as it would generate steam that make veggies soggy.
After removing the tray from the oven, allow 5 mins of resting time before you scoop them from the tray and serve. Note - It is important to grease your baking tray well to prevent the veggies from sticking (especially if you don't use parchment / baking paper)
To check whether potatoes and sweet potatoes have cooked, insert a fork. If it feels raw or hard, it needs a bit more time in the oven.
Vegetables like squash, pumpkin and carrots would develop a caramelized texture on the edges and surface. The garlic would be golden brown and squishy.
Variations and Serving Suggestions
SOUPS - Instant Pot Carrot Ginger Soup, Broccoli Soup, Tomato Soup or Hot and Sour Soup can be paired with roasted veggies.
Roasted Vegetables with chickpeas - You can add a cup of Chickpeas cooked in Instant Pot and end up with a bowl of crunchy chickpeas and veggies. This could be easily turned into a salad bowl with rocket leaves or lettuce, croutons for the crunch.
A bowl of roasted Vegetables topped with grilled halloumi or Feta Cheese
You could add these vegetables to a bowl of Cooked Pasta and some Vegan Basil Pesto. Throw it in the oven for an easy casserole dish.
Serve as side with Basmati Rice, Red Lentil Dal or Chana Dal for a complete vegetarian meal.
For a low-carb option, choose Quinoa and combine it with a bean curry like Chana Masala.
Leftover Roasted Vegetables
Roasted Veggies taste even better the next day and I always make extra. Below are some of the ways we love to consume the leftovers besides pairing it with soup and bread.
Sandwich filling - Slather some butter, Cilantro Mint Chutney, place a generous portion of the roasted vegetables between two slices of bread and grill until golden brown.
Pasta Sauce - These Vegetables can be added to a processor and blitzed with some hot water for a thick and creamy pasta sauce. Instead of béchamel sauce, you can layer this easy pasta sauce over cooked lasagna sheets and bake. These would most definitely be loved by kids.
FAQ's
It is ideal to serve roasted vegetables warm or piping hot, straight off the oven.
Roasting should involve some oil else the vegetables appear dehydrated and would taste chewy.
No. When vegetables are covered, while roasting, it releases steam which makes them soggy. For a crispy roast, avoid covering the vegetables while roasting in the oven.
Avoid over-crowding the vegetables and roast at high temperature for perfectly roasted vegetables.
Yes, salt should be added along with oil and herbs before roasting the vegetables.
Experiment with different spice mixes. Italian, Mexican, Indian Flavors with a bit of heat from cayenne, paprika or red chilli powder.
Some Vegetarian Thanksgiving Recipes
Instant Pot Pumpkin Dal - Main Course with fragrant Basmati Rice or Jeera Rice (Indian Cumin Rice)
Pumpkin Bread - Egg-free and made with whole wheat flour.
Air Fryer Roasted Potatoes with za'atar Spice - Side or Entree Recipe
Pear Salad with Feta Cheese, Walnuts and Apples - Salad or appetizer course served with bread
Beetroot Hummus - Dip or spread recipe
Vegan Mushroom Biryani - Main Course Recipe
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Roasted Vegetables (Thanksgiving Side Recipe)
Equipment
- Baking Tray (15" x 12")
Ingredients
- 350 g Kabocha Pumpkin approximately 1 & 1/2 cups of large diced pumpkin pieces
- 250 g Carrots 3 medium carrots, peeled, diced large
- 60 g Green Beans 10 - 12 stringed green beans
- 100 g Cauliflower Florets
- 130 g Sweet Potato 1 medium, peeled and diced large
- 180 g Potatoes 2 small potatoes used, approx 1 cup (peeled and diced large)
- 100 g Button Mushrooms Sliced Thick
- 1 Onion medium size, peeled, sliced thick
- 15 Garlic Cloves fat garlic cloves used
Herbs and Seasoning
- 3 ½ tablespoon Extra Virgin Olive Oil + 1 tablespoon Oil for greasing the baking tray
- 1 teaspoon Oregano
- 1 ½ teaspoon Dried Rosemary
- 1 teaspoon Thyme
- ¼ teaspoon Black Pepper Powder
- 1 teaspoon Salt or add salt to taste
Instructions
- Pre-heat Oven at 200 degree celcius for 15 minutes. Prep the Vegetables.
- Grease a Baking tray with Olive oil and / or line with parchment paper for easy clean-up.
- Now add the vegetables, season with salt and pepper, herbs and drizzle extra virgin olive oil.
- Mix well and ensure the herbs and oil coat the vegetables well.
- Place the baking tray inside the oven (middle rack) and roast the vegetables at 180 Degree Celsius for 35 minutes. Note - Do not cover the tray as it would generate steam that make veggies soggy.
- During 35 mins of baking time, turn the tray once or twice to ensure even baking. (Note - Do not miss this step)
- After 35 mins, removing the tray from the oven, rest it for 5 mins on a cooling rack. Carefully remove the vegetables on to a serving bowl.
Notes
- Always roast your veggies on high heat. Ensure the tray is greased well and/or you use a parchment paper to prevent the vegetables from sticking and easy clean-up.
- SEASON the vegetables before roasting.
- Do Not overcrowd the tray.
- DO NOT roast veggies without oil. You will end up with dehydrated vegetables that would be rubbery and chewy.
- TURN THE TRAY once or twice for even heat distribution and perfect roasting
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
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