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Thanksgiving Fall Roasted Vegetables
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Roasted Vegetables (Thanksgiving Side Recipe)

Roasted Vegetables are a Classic Thanksgiving Side recipe that celebrates autumn / fall seasonal veggies. Makes a quick, healthy, vegetarian and vegan sheet pan dinner with soup and dinner rolls.
Course Main Course, Side Dish
Cuisine American
Keyword Fall Recipes, Roasted Vegetables, Thankgiving Recipes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Author Vidya Narayan

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

Prepping the Veggies - Try to cut the vegetables in uniform size. Thick chunks / large dice for vegetables like Butternut Squash or Pumpkin, Carrots, Potatoes as they would further shrink in size after roasting. (Check Step by step photos, below for more clarity).
I have peeled and used potatoes for this recipe. You can leave the skin on for roasting but ensure the potatoes are cleaned / scrubbed well. 
Top Tips to Roast Vegetables -
  • 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
How to Check whether Vegetables have roasted? 5 mins before you remove the tray from the oven, use a fork to check doneness of potatoes, sweet potatoes. Vegetables like squash, pumpkin and carrots would develop a caramelized texture on the edges and surface. The garlic would appear golden brown and squishy when pressed lightly with a fork. 
Leftovers and Storage - You can store the leftovers in an airtight container. It stays fresh in the refrigerator for 3-4 days and can be frozen as well. Re-heat the leftovers in a microwave (after thawing), an oven or air fryer. 
The Recipe is Vegan, Gluten-free and Vegetarian.