What’s a better Thanksgiving side dish than roasted vegetables? Here’s a basic recipe for how to roast root vegetables with olive oil, salt, and pepper.

Thanksgiving roasted vegetables recipe

When Alex and I started cooking, one of the first things we learned to do was roast vegetables. And we realized, it’s one of the best skills for home cooks to learn! Roasting vegetables can transform humble, everyday veggies like carrots, cauliflower, and sweet potatoes into something truly heavenly. The way that high heat transforms veggies is something magical. Here, we’ve created roasted vegetables for Thanksgiving! Root vegetables are a perfect Thanksgiving side dish, and this recipe uses our favorite root vegetables: carrots and sweet potatoes. But it’s customizable and can work with many different vegetables!

If you’ve got an Instant Pot, it’s perfect for holiday cooking since it frees up the oven and stove! Go to our Instant Pot Thanksgiving Recipes.

Why Thanksgiving roasted vegetables?

Why roasted veggies for Thanksgiving? A few reasons:

  • Roasting gives vegetables a caramelized flavor and transforms them into something altogether different (and delicious!). Veggies that are iffy raw like cauliflower transform into something otherworldly when roasted.
  • Roasting vegetables makes your house smell incredible.
  • Roasted vegetables make for a simple, no-think side dish.

Better yet, you can turn these Thanksgiving roasted vegetables into a heartier dish by adding rice, quinoa, or another whole grain. And if you’ve got leftovers? They save perfectly for bowl meals days later. While neither Alex nor I grew up eating this kind of meal, it’s now one of our favorites since it is flexible, tasty, and easy to put together. A few examples: Roasted Fall Vegetable Grain Bowl and Vegan Buddha Bowl with Tahini Drizzle.

Roasted vegetables
Roasted vegetables in our Roasted Vegetable Bowl, another option for a Thanksgiving side

How to roast vegetables

How to roast vegetables? The Thanksgiving roasted vegetables recipe down below is for carrots and sweet potatoes, but the concept can be used for many different veggies. Here are the basics of roasting vegetables:

  1. Bake at high heat. Preheat your oven to 450F. Roasting at very high heat makes the vegetables tender on the inside and slightly charred and sometimes crispy (depending on the veggie) on the outside.
  2. Mix with olive oil, kosher salt, and pepper. Chop the vegetables into bite-sized pieces, then drizzle them lightly with olive oil. Sprinkle with salt and give them a few grinds of fresh ground pepper.
  3. Add additional herbs or spices. If you’d like, sprinkle with some spices or some chopped fresh herbs. In this recipe, we use chopped rosemary. Many times, we add some minced garlic to most of our roasted vegetables for optimal flavor.
  4. Bake on a parchment lined baking sheet. Line a baking sheet with parchment paper, which helps to minimize the mess after roasting. (We’ve found that silicon mats don’t get the vegetables as crisp as parchment paper, so we’ve stopped using them.) Pour the vegetables onto the baking sheet.
  5. Roast them up! How long to roast vegetables? Typically you can bake for around 25 to 40 minutes, depending on the type of vegetable and the size of the pieces. Whatever the case, test with a fork for tenderness. Some veggies like green beans Brussels sprouts go quickly, others that are harder (like sweet potatoes and carrots) take longer, around 30 to 35 minutes. It’s best if you have a bit of space between the veggies; if the pan is crowded, the veggies will steam instead of roast! So if you have too many veggies, consider two baking sheets. There’s no need to stir when the baking sheet is lined, since the vegetables won’t stick to the pan. Remove the tray from the oven and cool slightly; then enjoy!

Related: Vegan Pot Pie

Roasted vegetables

Roasting root vegetables for Thanksgiving

This recipe uses root vegetables to make a delicious and simple side dish. What are root vegetables? Root vegetables are any veggies that grow in the ground: for example potatoes, carrots, onions, turnips, and parsnips. Root vegetables are perfect for Thanksgiving, because they’re seasonal in the fall (and used in many fall recipes).

Here we’ve used carrots and sweet potatoes, but you can use any root veggies you’d like! The veggies are flavored with minced garlic and chopped rosemary, which add an earthy flair. If you’re using different vegetables, you could customize the herbs appropriately — but don’t lose the garlic! It adds a great amount of flavor.

This Thanksgiving roasted vegetables recipe would be the perfect accompaniment to any of our vegetarian Thanksgiving main dishes. Head over to take a look!

This Thanksgiving roasted vegetables recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy free.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Thanksgiving Roasted Vegetables

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x


What’s a better Thanksgiving side dish than roasted vegetables? Here’s a basic recipe for how to roast root vegetables with olive oil, salt, and pepper.


  • 10 carrots
  • 2 medium sweet potatoes (1 1/2 pounds)
  • 6 garlic cloves
  • 1 tablespoon fresh chopped rosemary (substitute 2 teaspoons dried)
  • 2 tablespoons olive oil
  • ¾ teaspoon kosher salt
  • Fresh ground pepper


  1. Preheat the oven to 450°F.
  2. Clean and peel the carrots and chop into 1-inch chunks. Clean the sweet potatoes and chop into 1 inch chunks (leave the skins on). Finely mince the garlic. Place all of the vegetables in a bowl.
  3. Drizzle the olive oil on the veggies, add the rosemary, kosher salt and fresh ground pepper. Toss to evenly coat the vegetables.
  4. Line a baking sheet with parchment paper. Spread the vegetables on the sheet and bake for about 30 to 35 minutes, until tender and browned.
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: American

Keywords: Roasted vegetables, How to roast vegetables, What are root vegetables, How long to roast vegetables

Looking for more roasted vegetables recipes?

Outside of this roasted vegetables recipe, we have dozens of other go-to recipes that we use time and time again. Here are some of our favorite roasted vegetables recipes:

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

Leave a Comment

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. So simple and delicious — I love fall but I always get really cranky when I have to give up my beloved summer produce and trade for fall veggies. This is my favorite way to eat them though so it makes it a little bit better =)