Welcome to Day 3 of Thanksgiving week here on the blog!
It’s about time for some colorful Thanksgiving Roasted Vegetables! Especially after sharing my Vegan Lentil Loaf, The Creamiest Vegan Mashed Potatoes and The Easiest Vegan Gravy! All scrumptious beige foods that we love, haha.
Don’t they sound so dreamy and comforting?!
Let’s focus on crispy cauliflower, golden brussels sprouts and browned butternut squash. All perfectly spiced with crispy edges and dressed with toasted pecans plus dried cranberries. It’s an absolutely delicious tray of seasonal roasted veggies!
If you need a vegetable side, look no further. The vegetables are infused with dried thyme, sea salt and onion powder to keep it simple while also allowing the true flavors to shine through. Obviously it can be made on any holiday, or on any night of the week! All made on one tray to keep clean up easy, too.
I’m a girl who needs her veggies and I know many of you are the same! I crave the phytonutrients and fiber to keep my belly happy. I think your family will enjoy this tray bake and let me know if you make it! The toasted pecans and dried cranberries add that touch of crunch and sweetness that is in line with the Thanksgiving theme. Enjoy!
Pictured below is my Healthier Cranberry Sauce which will be up tomorrow! Stay tuned!
OTHER RECIPES YOU MAY LIKE:
- Vegan Stuffing
- Healthier Cranberry Sauce (Refined Sugar Free)
- The Creamiest Vegan Mashed Potatoes
- The Easiest Vegan Gravy
- Vegan Lentil Loaf
- Roasted Sweet Potatoes with Maple Pecan Date Crumble
Thanksgiving Roasted Vegetables. Colorful, crispy edges, perfectly spiced and dressed with toasted pecans plus dried cranberries. Absolutely delicious!
1 pound brussels sprouts, trimmed and halved
1 head cauliflower florets
3 cups peeled and chopped butternut squash
2 tablespoons avocado oil (or olive oil)
1 teaspoon sea salt
1 teaspoon onion powder
1 teaspoon dried thyme
3/4 teaspoon black pepper
1/2 cup toasted pecans
1/2 cup dried cranberries
Preheat the oven to 420 degrees. Line a sheet pan with parchment paper.
Add the brussels sprouts, cauliflower and butternut squash to a large mixing bowl. Mix in the oil, sea salt, onion powder, thyme and black pepper. Mix until well combined. Transfer the veggies to the sheet pan.
Bake for 35-40 minutes or until golden and browned. Then broil on high for 2-3 minutes to get those crispy edges, being careful not to burn.
Remove from oven and allow to cool for 5 minutes. Sprinkle on the toasted pecans and dried cranberries. Serve warm in a beautiful bowl.
Keywords: Thanksgiving roasted vegetables, thanksgiving roasted vegetable tray, roasted vegetable tray, vegan roasted vegetables