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Thanksgiving Roasted Root Vegetables

A warm, earthy medley of carrots, parsnips, and sweet potatoes, beautifully caramelized to enhance their natural sweetness—perfect for your holiday table.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish, Vegetable
Cuisine: American, Thanksgiving
Calories: 150
Ingredients Method Notes

Ingredients
  

Root Vegetables
  • 2 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and cut into chunks
  • 2 medium sweet potatoes, peeled and diced
  • 1 medium red onion, chopped
Seasoning
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 1 teaspoon dried thyme (optional)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the chunks of carrots, parsnips, sweet potatoes, and chopped red onion.
  3. Drizzle with olive oil and season generously with salt, pepper, and thyme if you're using it. Toss everything together until the vegetables are well-coated.
  4. Spread the seasoned vegetables evenly on a large baking sheet in a single layer.
Roasting
  1. Place the baking sheet in the preheated oven and roast for 30-35 minutes, turning the vegetables halfway through.
  2. The vegetables should be golden brown and tender when done.
Serving
  1. Remove them from the oven and let cool slightly before serving. Enjoy!

Notes

Ensure uniform cutting of vegetables for even cooking. Experiment with different herbs and spices for added flavor. Avoid overcrowding the pan to achieve proper caramelization.