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Roasted Thanksgiving Vegetables

Thanksgiving Vegetables

5 from 10 reviews

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!

Scale

Ingredients

Instructions

  1. Preheat oven to 400F. Drizzle olive oil over two sheet pans.
  2. 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)
  3. With a large spoon, mix until oil is evenly distributed.
  4. Pour vegetables onto the two oiled sheet pans.
  5. Roast in oven until well-caramellized, about 35-40 minutes. Stir the vegetables once or twice during roasting.
  6. 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:

  1. Elevate this dish by sprinkling dried cranberries or cherries over when finished, or
  2. Chop some roasted pecans and sprinkle over the dish.

Keywords: Thanksgiving, Roasted Vegetables, Sweet Potatoes, Brussels Sprouts

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