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Roasted Thanksgiving Vegetables

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!

  • Author: Laura
  • 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

  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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