Thanksgiving Roasted Vegetables: Maple-Herb Sheet Pan Recipe (Plus a Roasting Time Chart)
Caramelized butternut squash, sweet potatoes, Brussels sprouts and carrots with maple, herbs, pecans and cranberries. Two pans, one hot oven, 35 minutes.
- Serves 8
- 425°F
- 35 minutes
- Make-ahead prep
These Thanksgiving roasted vegetables are the side that disappears first: caramelized, maple-glazed and full of fall color.
Quick answer
For Thanksgiving roasted vegetables, cut butternut squash, sweet potatoes, Brussels sprouts, carrots and red onion into 1-inch pieces, toss with olive oil, herbs, salt and pepper, and roast on two sheet pans at 425°F for 20 minutes. Add maple syrup, roast 10 to 15 minutes more, then toss with pecans and cranberries.
Thanksgiving roasted vegetables with maple, herbs, pecans and cranberries.
Why These Thanksgiving Roasted Vegetables Work
Even 1-inch pieces
Everything finishes at the same time.
High heat
425°F caramelizes the edges before the centers turn mushy.
Maple late
Added halfway, it glazes without burning.
Crunch and color
Pecans and cranberries make it look like a holiday.
Best Easy Thanksgiving Roasted Vegetables Recipe
The card serves 8. Tap 4, 12 or 16 and every amount updates.
Cut everything to about 1 inch so it all finishes together.
Maple-Herb Thanksgiving Roasted Vegetables
Butternut squash, sweet potatoes, Brussels sprouts, carrots and red onion roasted hot on two sheet pans, glazed with maple and finished with pecans and cranberries. Tap a serving size and every amount updates.
Servings
Ingredients
Roasted vegetables- 12 oz1½ lb2¼ lb3 lb butternut squash, peeled, 1-inch cubes
- 8 oz1 lb1½ lb2 lb sweet potatoes, 1-inch cubes
- 8 oz1 lb1½ lb2 lb Brussels sprouts, trimmed and halved
- 8 oz1 lb1½ lb2 lb carrots, 1-inch pieces
- ½11½2 red onion, cut in wedges
- 2 tbsp¼ cup6 tbsp½ cup olive oil
- 1 tbsp2 tbsp3 tbsp¼ cup maple syrup
- 1½ tsp1 tbsp1½ tbsp2 tbsp fresh thyme and rosemary, chopped
- ¼ tsp½ tsp¾ tsp1 tsp garlic powder
- ¾ tsp1½ tsp2¼ tsp1 tbsp salt
- ¼ tsp½ tsp¾ tsp1 tsp black pepper
- ¼ cup½ cup¾ cup1 cup pecan halves
- 3 tbsp⅓ cup½ cup⅔ cup dried cranberries
Two pans, not one. Vegetables need space to caramelize; crowded pans steam them soft.
Instructions
Heat
Heat the oven to 425°F with racks in the upper and lower thirds.
Cut evenly
Cut every vegetable into about 1-inch pieces so they finish together.
Season
Toss the vegetables with the olive oil, half the herbs, garlic powder, salt and pepper.
Spread out
Divide between two sheet pans in a single layer, Brussels sprouts cut side down. Crowding makes them steam.
Roast
Roast 20 minutes, stir and swap the pans. Drizzle with the maple syrup and roast 10 to 15 minutes more.
Finish
Add the pecans for the last 5 minutes. Toss with the cranberries and remaining herbs and serve.
Tools for Roasted Vegetables
Two good sheet pans make the biggest difference.
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Nordic Ware Half Sheet Pans, 2-Pack
Two pans so the vegetables roast, not steam.
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Roasting Time Chart for Thanksgiving Vegetables
| Vegetable | Cut | At 425°F | At 350°F (with turkey) |
|---|---|---|---|
| VegetableButternut squash | Cut1-inch cubes | At 425°F30 to 35 minutes | At 350°F (with turkey)45 to 55 minutes |
| VegetableSweet potatoes | Cut1-inch cubes | At 425°F25 to 30 minutes | At 350°F (with turkey)40 to 50 minutes |
| VegetableCarrots | Cut1-inch pieces | At 425°F25 to 30 minutes | At 350°F (with turkey)40 to 50 minutes |
| VegetableBrussels sprouts | CutHalved | At 425°F20 to 25 minutes | At 350°F (with turkey)35 to 40 minutes |
| VegetableRed onion | CutWedges | At 425°F20 to 25 minutes | At 350°F (with turkey)35 to 40 minutes |
| VegetableBaby potatoes | CutHalved | At 425°F30 to 35 minutes | At 350°F (with turkey)45 to 55 minutes |
| VegetableParsnips | Cut1-inch pieces | At 425°F25 to 30 minutes | At 350°F (with turkey)40 to 50 minutes |
| VegetableGreen beans | CutWhole, trimmed | At 425°F12 to 15 minutes | At 350°F (with turkey)20 to 25 minutes |
Can You Roast All Your Thanksgiving Vegetables at the Same Time?
Yes. Three rules make it work:
| Rule | Why |
|---|---|
| RuleCut hard vegetables smaller | WhySquash and carrots at 1 inch or less catch up with sprouts and onions |
| RuleGroup by pan | WhyPut the slowest vegetables on one pan and give it a 10-minute head start |
| RuleAdd quick ones late | WhyGreen beans and pecans go in for the last 10 to 15 minutes |
Two pans, upper and lower thirds, swapped halfway.
Roasting Vegetables With the Turkey
Two easy ways to share one oven:
| Plan | How |
|---|---|
| PlanRoast alongside | HowAt 325 to 350°F on the lower rack for the last 50 to 60 minutes of the turkey; they will be softer and less browned |
| PlanRoast while it rests | HowPull the turkey, crank the oven to 425°F and roast the vegetables during the 30 to 45-minute rest |
Ways to Jazz Up Roasted Vegetables for Thanksgiving
Same method, different finish. Tap one:
Balsamic Glaze
Drizzle with 2 tbsp balsamic glaze instead of maple at the end.
Honey Garlic
Swap maple for honey with 2 cloves grated garlic.
Parmesan Herb
Toss with ⅓ cup grated parmesan in the last 5 minutes.
Spicy Maple
Add ¼ tsp chili flakes to the maple.
Root Vegetable Medley
Use parsnips, beets and potatoes with the carrots.
Feta and Pomegranate
Finish with crumbled feta and pomegranate seeds.
Caramelized edges, glossy maple and crunchy pecans.
Make-Ahead Roasted Vegetables
| When | What to do |
|---|---|
| When2 days before | What to doPeel and cut squash, sweet potatoes and carrots; refrigerate in containers |
| When1 day before | What to doTrim and halve the sprouts; cut the onion; toast the pecans |
| WhenDay of | What to doToss with oil and seasoning; roast |
| WhenRoasted ahead | What to doReheat at 425°F for 10 minutes; add cranberries and herbs after |
Thanksgiving Roasted Vegetables: FAQs
What are the best roasted vegetables for Thanksgiving?
Butternut squash, sweet potatoes, Brussels sprouts, carrots and red onion, finished with maple, herbs, pecans and cranberries.
Can I roast all my Thanksgiving vegetables at the same time?
Yes, if they are cut to the same size. Hard vegetables like squash and carrots should be no bigger than 1 inch; add quick ones like green beans later.
What temperature for roasted vegetables?
425°F gives caramelized edges in 30 to 35 minutes.
Can I roast vegetables with the turkey at 325 or 350°F?
Yes. They take 45 to 60 minutes at 350°F and brown less. Or roast them at 425°F while the turkey rests.
How do I make them crispy, not soggy?
Dry the vegetables, use enough oil, spread them out on two pans and do not cover them.
Can I make them ahead?
Cut the vegetables 1 to 2 days ahead and refrigerate. Roast on the day, or roast ahead and reheat at 425°F for 10 minutes.
How do I jazz up roasted vegetables for Thanksgiving?
Maple syrup, toasted pecans, dried cranberries, fresh herbs, a squeeze of orange or a sprinkle of feta.
Should I peel butternut squash?
Yes, for this recipe. A Y-peeler makes it quick.
Can I use frozen vegetables?
Frozen Brussels sprouts and squash work, roasted from frozen at 450°F; they will be softer.
How many servings per person?
About 1 cup of roasted vegetables per person as a side.
How do I keep them warm?
Tent with foil or keep on a warming tray; refresh in a hot oven for 5 minutes.
Can I add potatoes?
Yes. Cut baby potatoes in half and roast them with the squash.
More Thanksgiving Sides
Casseroles, squash and the full menu.
Roasted Butternut Squash and Sweet Potatoes
A golden two-veg side. See the recipe → SideGreen Bean Casserole
The canned-bean classic. See the recipe → SideItalian Roasted Vegetables
Herby and bright. See the recipe → PlanningHow to Plan a Thanksgiving Dinner
Oven timeline included. See the guide →Even cuts, two pans, a hot oven, maple late and pecans at the end.
Pin these Thanksgiving roasted vegetables so the recipe and roasting chart are ready for the holiday.