Best Thanksgiving Roasted Root Vegetables Recipe for Cozy Comfort

This Thanksgiving Roasted Root Vegetables recipe is a cozy comfort dish that enhances the flavors of seasonal vegetables.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

4 cups Carrots Vibrant, firm carrots for natural sweetness.
4 cups Parsnips Nutty flavor pairs perfectly.
2 cups Sweet Potatoes Adds creamy texture.
2 cups Beets Use red or golden beets for color.
2 cups Turnips Provides subtle peppery edge.

For Seasoning and Roasting

3 tablespoons Olive Oil Coats vegetables for roasting.
2 teaspoons Fresh Thyme Fragrant herb note.
4 cloves Garlic Infuses mellow aroma.
1 teaspoon Salt Enhances flavors.
1 teaspoon Black Pepper Essential seasoning.
2 tablespoons Maple Syrup or Honey Optional for glazing.

Equipment

Roasting pan
Knife
Cutting Board
Parchment paper

Method

Preparation

Preheat oven to 400°F, ensuring even heat for caramelized edges.
Chop carrots, parsnips, sweet potatoes, beets, and turnips into uniform 1-inch pieces.
Toss the chopped veggies with olive oil, fresh thyme, minced garlic, salt, and pepper.
Arrange veggies in a single layer on the prepared pan, leaving gaps for airflow.
Roast at 400°F for 35–40 minutes until golden brown, stirring gently at the 20-minute mark.

Glazing

Drizzle maple syrup or honey over vegetables and roast 5 minutes longer.
Transfer veggies to a warm platter, garnish with fresh parsley, and serve warm.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 36gProtein: 3gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 5gSodium: 200mgPotassium: 700mgFiber: 6gSugar: 10gVitamin A: 19000IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

For best quality, consume within the specified timeframes and avoid refreezing after thawing.

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