Thanksgiving Sheet Pan Vegetables
This post may contain affiliate links.
This easy Thanksgiving Sheet Pan Vegetables recipe brings together all the best fall flavors on one pan. The mix of potatoes, cauliflower, Brussels sprouts, and onions gets perfectly caramelized in the oven, while a maple rosemary dressing ties everything together with just the right amount of sweetness.
Why You’ll Love This Recipe
I wanted to make this recipe because I always crave roasted veggies on Thanksgiving, but most people don’t serve them. And these are seriously the best roasted vegetables! Plus, what could make Thanksgiving easier than a sheet pan side?
You’ll love the balance of hearty and savory flavors in this dish, rounded out by just a touch of sweetness. Everything cooks on one pan, for easy prep and cleanup, and the dressing adds flavor without making the veggies taste sugary. It’s a beautiful, colorful Thanksgiving side that’s also simple enough to enjoy on a weeknight.
If you’re looking for a cold side dish, my holiday salad recipe is super tasty and easy to make, too!
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making this recipe! I’ve made this countless times to save you from a failed attempt.
- Cut evenly. Cut the vegetables into similar-sized pieces so they cook evenly and brown properly.
- Make cleanup easy. Use parchment paper for easy cleanup and to keep the vegetables from sticking to the pan.
- Reserve the cauliflower. Add the cauliflower a little bit later than the other roasted veggies so it stays tender instead of overbrowning.
Ingredients and Variations
You’ll use a mix of hearty root vegetables and cool-weather favorites for this recipe. Sweet potatoes and russet potatoes create a satisfying base with different textures. Brussels sprouts add a mild, nutty flavor, while cauliflower becomes tender and golden once roasted. Red onion brings color and subtle sweetness to the mix, and fresh thyme adds a touch of delicate, earthy, floral flavor.
For the maple dressing, start with olive oil and pure maple syrup for richness and a touch of natural sweetness. Dried rosemary and thyme add warmth and depth to the flavor profile, while salt and black pepper bring it all together. The dressing coats the vegetables perfectly and caramelizes beautifully in the oven.
This is truly the perfect side dish because it is so versatile. If you’re looking for variation, try adding subbing in other veggies like butternut squash or broccoli! You can also swap the red onion for a white onion.
Make it kid friendly: Kids tend to like the sweeter flavors from the maple dressing and the crispy edges on the pan roasted potatoes. To make it even more fun, try serving with a small bowl of honey mustard for dipping.
How to Make Thanksgiving Sheet Pan Vegetables
- Start by preheating the oven to 425°F and lining an extra large baking sheet with parchment paper. You can also use two large sheets if needed to give the vegetables plenty of space while they roast.
- Prepare the veggies, cutting them into even-sized pieces, then arrange everything except the cauliflower onto the sheet pan.
- Make the dressing by whisking the ingredients together. Pour about three-quarters of the dressing over the vegetables and toss to coat. Hang onto the rest for later!
- Roast the sheet pan vegetables for 30 minutes, then add the cauliflower and drizzle with the remaining dressing. Continue roasting until the vegetables are tender and golden. It takes about 15 minutes for everything to be softened.
Sheet Pan Vegetables FAQs
Yes, you can swap in your favorite Thanksgiving vegetables. Just reserve any that cook faster until the last 15 minutes of roasting.
No, you can peel them or leave them unpeeled. Leaving the skins on will result in a more rustic texture and look.
You can chop the vegetables and mix the dressing a day in advance. Keep them refrigerated separately and combine just before roasting.
Store the roasted vegetables in an airtight container in the refrigerator for 3 to 4 days. Reheat them in the oven at 350°F until warmed through, or microwave at 30 second intervals until heated to your liking.
Serving Suggestions
This is the perfect veggie side for Thanksgiving. Try serving it with:
- Main Course: Serve alongside roast turkey, chicken, or a vegetarian main dish like stuffed acorn squash.
- Salads: Pair with a simple green holiday salad with apple cider vinaigrette to serve with your main course and veggies.
- Other Sides: We love this dish served alongside air fryer roasted potatoes or mashed potatoes, dinner rolls, or cranberry sauce!
I'd love to hear about your experience making this recipe! Please leave a comment and rating below!
Thanksgiving Sheet Pan Vegetables
Ingredients
Vegetables:
- 1 large sweet potato cut into 1-inch cubes
- 1 large russet potato cut into 1-inch cubes
- 1 pound Brussels sprouts halved
- 1 small red onion cut into wedges
- 1 small head cauliflower cut into bite-sized florets
- 1 bunch Fresh thyme garnish, optional
Maple Vegetable Dressing:
- ⅓ cup olive oil
- 2 tablespoons maple syrup
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 425°F (220°C). Prepare an extra large baking sheet (or two large) by lining it with parchment paper.
- Prepare 1 large sweet potato, 1 large russet potato, 1 pound Brussels sprouts and 1 small red onion. Add directly to baking sheet. Reserve 1 small head cauliflower for later in the cooking process.
- In a large measuring glass, measure ⅓ cup olive oil, 2 tablespoons maple syrup, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1 teaspoon salt and½ teaspoon black pepper. Whisk together and pour about ¾ of the dressing onto the veggies. Reserve the remaining dressing for the cauliflower and later in the cooking process.
- Roast veggies for 30 minutes, then add in cauliflower to the sheet pan. Pour over remaining dressing and gently toss all of the vegetables and dressing together.
- Continue cooking for another 15-20 minutes until all of the veggies are fork tender and golden brown. Add sprigs of 1 bunch Fresh thyme to serve.
Notes
- Substitute your favorite veggies, just make sure to reserve any that need less cooking time for when you add the cauliflower in.
- White onion will work instead of red if needed.
- You can peel the potatoes or leave the skin on for a more rustic look! They're delicious either way.
