Autumn Veggie Sheet Pan Thanksgiving Dinner Recipe
The Autumn Veggie Sheet Pan Thanksgiving Dinner Recipe is warm and full of fall flavors. It’s colorful, healthy and very easy to make.
Ingredients
- 2 sweet potatoes peeled and cubed
- 2 cups Brussels sprouts halved
- 2 carrots sliced
- 1 red onion cut into chunks
- 1 cup butternut squash cubed
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp rosemary
- 1 tsp thyme
- 2 tbsp maple syrup
- ½ cup dried cranberries
- ¼ cup chopped pecans optional
Instructions
Preheat the Oven
- Set your oven to 400°F (200°C). This helps the veggies roast well.
Prepare the Veggies
- Wash, peel, and chop all veggies. Cut them into even pieces. This helps them cook evenly.
Mix the Seasoning
- In a big bowl, add olive oil, salt, pepper, garlic powder, rosemary, thyme, and maple syrup. Mix well.
Toss the Veggies
- Add all the veggies to the bowl. Stir until every piece is coated with seasoning.
Arrange on Sheet Pan
- Place the veggies in one layer on the sheet pan. Don’t pile them up. It helps them get crispy.
Bake Until Golden
- Bake for 25–30 minutes. Stir once halfway through to cook evenly.
Add Toppings
- When the veggies are soft and golden, take them out. Add cranberries and pecans on top.
Serve and Enjoy
- Serve hot. The mix of sweet, salty, and crunchy tastes so good.
Notes
- Cut veggies the same size for even cooking.
- Don’t skip maple syrup; it gives sweetness.
- Use parchment paper to make cleaning easy.
- Try other veggies like zucchini or parsnips.
- Add a drizzle of balsamic glaze for extra flavor.