How to Roast Thanksgiving Vegetables
Here's how to perfectly roast any veggie this Turkey Day.
Photograph by Ryan Liebe
When it comes to Thanksgiving, roast turkey always gets all the limelight. And while we'll be the first to admit that it makes a delicious main dish, turkey isn't the only thing that can — and should — be roasted this Turkey Day. In fact, nearly any vegetable — from leafy broccolini to earthy parsnips — can be roasted to perfection, leaving you with a flavorful side dish that might just rival your bird. Still need some more convincing? Just follow the recipes below and see for yourself! Go ahead and try out one (or all) of our delicious topping suggestions while you're at it.
How to Roast Fall Vegetables
Radishes (pictured above from left to right): Trim 2 pounds radishes and halve or quarter, depending on the size. Toss with 2 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Spread on a rimmed baking sheet and roast at 425 F, stirring once, until golden and tender, 30 to 35 minutes.
Brussels Sprouts: Trim and halve 2 1/2 pounds Brussels sprouts. Toss with 3 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Spread on a rimmed baking sheet and roast at 450 F until browned and tender, about 30 minutes. For even more info, head over to our story How to Roast Brussels Sprouts.
Parsnips: Trim and peel 2 pounds parsnips; halve crosswise. Halve or quarter the top and bottom parts lengthwise so they’re similar size; cut lengthwise around the core and discard. Toss with 2 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Spread on a rimmed baking sheet and roast at 450 F, stirring once, until browned and tender, about 30 minutes.
Acorn Squash: Halve 1 large acorn squash lengthwise; scrape out the seeds. Cut lengthwise into 1-inch-thick wedges. Toss with 2 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Spread on a rimmed baking sheet and roast at 425 F, turning occasionally, until browned and tender, 45 to 50 minutes.
Green Beans: Trim 2 pounds green beans. Toss with 1/4 cup olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Spread on 2 preheated rimmed baking sheets; roast at 425 F until crisp-tender, 20 to 25 minutes. For more info on cooking green beans, check out our story How to Cook Green Beans.
Sweet Potatoes: Cut 2 pounds unpeeled sweet potatoes into 1 1/2-inch chunks. Toss with 3 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper. Spread on a rimmed baking sheet and roast at 425 F, stirring once, until browned and very tender, 50 to 60 minutes. For more info on cooking sweet potatoes, check out our story How to Cook Sweet Potatoes.
Cauliflower: Trim and cut 1 head cauliflower into 2- to 3-inch florets. Toss with 3 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Spread on a rimmed baking sheet and roast at 450 F until golden and tender with some crisp edges, about 30 minutes.
Broccolini: Trim 2 pounds broccolini. Toss with 2 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Spread on a rimmed baking sheet and roast at 450 F until the tops are browned and the stalks are crisp-tender, 20 to 25 minutes.
Carrots: Trim 2 pounds carrots and halve lengthwise. Toss with 3 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Spread cut-side down on a rimmed baking sheet and roast at 425 F until browned around the edges and tender, 25 to 30 minutes.
Potatoes: Halve 2 pounds fingerling or baby potatoes. Toss with 3 tablespoons olive oil, 1 1/2 teaspoons kosher salt and a generous grinding of pepper. Spread cut-side down on a preheated rimmed baking sheet and roast at 450 F, flipping once or twice, until well browned and crisp, 50 to 60 minutes.
Photograph by Ryan Liebe
How to Dress Up Roasted Vegetables
These mouthwatering toppings taste great on any roasted vegetable — so feel free to mix and match! Here are some of our favorite combos:
Photograph by Ryan Liebe
Roasted Broccolini with Chile-Lime Salt
Chile-Lime Salt: Stir together 1 tablespoon flaky sea salt, 1 teaspoon chili powder, 1/2 teaspoon red pepper flakes and the grated zest of 1 lime. Sprinkle over roasted vegetables.
Photograph by Ryan Liebe
Roasted Potatoes with Salsa Verde
Salsa Verde: Combine 1/2 packed cup each chopped parsley and mint in a mini food processor with 1 small clove garlic, 1 tablespoon lemon juice, 2 teaspoons each capers and water, 1/2 teaspoon Dijon mustard, 1/4 teaspoon kosher salt and a pinch of red pepper flakes. Pulse to combine, then add 3 tablespoons olive oil with the motor running. Drizzle over roasted vegetables.
Photograph by Ryan Liebe
Roasted Acorn Squash with Saffron Butter
Saffron Butter: Stir together 1/2 teaspoon saffron and 1 tablespoon warm water in a small bowl; let stand at least 5 minutes. Beat 1 stick room-temperature butter, the saffron mixture and 1/2 teaspoon kosher salt in a bowl with a mixer. Spoon over roasted vegetables and let melt.
Photograph by Ryan Liebe
Roasted Brussels Sprouts with Dukkah
Dukkah: Toast 1/4 cup each pine nuts, chopped almonds and sesame seeds in a dry skillet; let cool. Pulse in a food processor with 1 teaspoon each ground coriander and kosher salt, 1/2 teaspoon ground cumin and a pinch of cayenne until slightly chunky. Mix half of the mixture with 2 tablespoons olive oil and sprinkle over roasted vegetables. (Reserve the rest for another batch.)
Photograph by Ryan Liebe
Roasted Parsnips with Lemon-Pistachio Oil
Lemon-Pistachio Oil: Drizzle roasted vegetables with 1 to 2 tablespoons extra-virgin olive oil. Sprinkle with 3 tablespoons chopped roasted pistachios, the grated zest of 1 lemon, 1/2 to 1 teaspoon flaky sea salt and a few grinds of pepper.
Credits:
All photographs by Ryan Liebe for Food Network Magazine.
Recipes by Jessica D’Ambrosio, Melissa Gaman, Khalil Hymore and Steve Jackson.
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