How to Roast Thanksgiving Vegetables

Here's how to perfectly roast any veggie this Turkey Day.

Photo by: Photograph by Ryan Liebe

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.

The 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.

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.

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.

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.

The Toppings

Photo by: Photograph by Ryan Liebe

Photograph by Ryan Liebe

These mouthwatering toppings taste great on any roasted vegetable — so feel free to mix and match! Here are some of our favorite combos:

Roasted Broccolini with Chile-Lime Salt

Photo by: Photograph by Ryan Liebe

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.

Roasted Potatoes with Salsa Verde

Photo by: Photograph by Ryan Liebe

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.

Roasted Acorn Squash with Saffron Butter

Photo by: Photograph by Ryan Liebe

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.

Roasted Brussels Sprouts with Dukkah

Photo by: Photograph by Ryan Liebe

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.)

Roasted Parsnips with Lemon-Pistachio Oil

Photo by: Photograph by Ryan Liebe

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.

Related Content:

Next Up

Thanksgiving by the Numbers

Thanksgiving is one of the most highly anticipated meals of the year, and we've got the inside scoop on what to expect in 2015 — from the early stages of planning and shopping to the moment you take the bird out of the oven. Check out these survey findings and see how you match up.

Start a New Tradition: How to Host an Amazing Friendsgiving

The only thing better than Thanksgiving dinner is two Thanksgiving dinners. Here's how to double your fun – and give thanks for great friends – with a Friendsgiving dinner this year.

How to Treat Thanksgiving Spills

Grab a roll of paper towels, because the first step in spillage control is to wipe up — or blot — the excess.

Chefs' 50 Best Thanksgiving Tips

Food Network Magazine turned to seven reigning Iron Chefs—and dozens of past competitors—for some holiday advice.

Disaster? What Disaster? 5 Thanksgiving Day Fixes

Be a Thanksgiving hero this year. If disaster strikes on Thanksgiving Day, face it head-on with these simple fixes for common mishaps.

Thanksgiving Diet Cheat Sheet Infographic

This Thanksgiving, you may find a newly vegan nephew rubbing elbows with a last-minute gluten-free guest at the dinner table. Whether you've done your homework, or it's a surprise, here's a guide for problem-solving on the big day.

All Your Thanksgiving Dinner Questions — Answered!

Got a burning (ha!) question as you're prepping for Turkey Day? Don't worry — our experts have fast solutions to every puzzler.

Thanksgiving Special Diet Cheat Sheet

This Thanksgiving, you may find a newly vegan nephew rubbing elbows with a last-minute gluten-free guest at the dinner table. Whether you've done your homework, or it's a surprise, here's a guide for problem-solving on the big day.

How to Make Pie Crust: A Step-by-Step Guide

Homemade pie dough requires just a handful of ingredients. Make your own pie crust with this how-to from Food Network.

How to Cook Thanksgiving Dinner for Less Than $100

We put together several detailed menus.

Related Pages