Thanksgiving Sheet Pan Vegetables

A wooden spoon scoops roasted vegetables, including red onion, cauliflower, Brussels sprouts, sweet potato, and herbs, from a baking sheet.

Thanksgiving Sheet Pan Vegetables

This delicious Thanksgiving side features golden-brown roasted potatoes, sweet potatoes, Brussels sprouts, red onion, and cauliflower tossed in a sweet, herbaceous maple dressing. Your whole family will be asking for seconds!

Prep Time10

Cook Time45

Total Time55

Servings: servings

Calories: 274kcal

Author: Madison Wetherill

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.

Nutrition