Roasted Thanksgiving Vegetables
A super-easy recipe that can go in the oven while the Turkey is “resting” after it’s time in the oven. Just 35-40 minutes to roast, these caramelized Sweet Potatoes and Brussels Sprouts will be the hit of your Thanksgiving Spread!
A drizzle of thick, sweet, Balsamic Glaze makes them irresistible!
- Prep Time: 20 min
- Cook Time: 40 min
- Total Time: 1 hour
- Yield: 10 servings 1x
- Category: Vegetables, Thanksgiving
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 2 lb (900g, 2-3 large) Sweet Potatoes, peeled if you like, chopped into 1” cubes
- 1 1/2 lb (675g) Brussels Sprouts, quartered (or halve if they are small)
- 4 oz. (120g) Pancetta or Bacon, diced into 1/3” cubes
- 4 T (60 ml) Olive Oil
- 1 T Kosher Salt
- 1 1/2 t Black Pepper
- 6 T (90 ml) Balsamic Vinegar
Instructions
- Preheat oven to 400F. Drizzle olive oil over two sheet pans.
- In a large bowl, place the chopped vegetables and pancetta. Sprinkle with salt and pepper. Drizzle olive oil over chopped vegetables. (You may need to do this in two batches- just divide the veg and salt and pepper, and try to use half the pancetta in each)
- With a large spoon, mix until oil is evenly distributed.
- Pour vegetables onto the two oiled sheet pans.
- Roast in oven until well-caramellized, about 35-40 minutes. Stir the vegetables once or twice during roasting.
- While the veg are roasting, heat the balsamic vinegar in a small saucepan until it is reduced to about 3 tablespoons and is syrupy. Drizzle over the roasted veg and serve.
Notes
Other suggestions:
- Elevate this dish by sprinkling dried cranberries or cherries over when finished, or
- Chop some roasted pecans and sprinkle over the dish.
Keywords: Thanksgiving, Roasted Vegetables, Sweet Potatoes, Brussels Sprouts
