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Thanksgiving Roasted Vegetables

  • Author: Shannon Leparski
  • Prep Time: 10
  • Cook Time: 43
  • Total Time: 54
  • Yield: 7 1x
  • Category: Side
  • Method: Oven
  • Cuisine: Vegetable
  • Diet: Vegan


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

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