Easy Thanksgiving Sweet Potatoes Vegetables
Make easy Thanksgiving vegetables for your holiday table with this perfect roasted side dish of sweet potatoes, carrots, and Brussels sprouts. Ready in one hour.
Equipment
- oven
- baking sheet
- mixing bowl
- knife
- cutting board
- measuring cups
- measuring spoons
- spatula
Ingredients
Vegetables
- 2 pounds carrots peeled and cut into 1-inch pieces
- 2 pounds sweet potatoes peeled and cut into 1-inch pieces
- 1.5 pounds Brussels sprouts trimmed and halved
Seasonings
- 0.25 cup olive oil
- 2 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp kosher salt
- 0.5 tsp freshly ground black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). For easier cleanup, you can line two large rimmed baking sheets with parchment paper, if desired.
- Prepare the vegetables: Begin by peeling the carrots and sweet potatoes, then cut them into roughly 1-inch pieces. For the Brussels sprouts, trim off the tough ends and cut any larger sprouts in half lengthwise. Aim for pieces of similar size to ensure they cook evenly.
- In a very large mixing bowl, combine the prepared carrots, sweet potatoes, and Brussels sprouts. Drizzle the 1/4 cup of olive oil over the vegetables, then toss them gently with a large spoon or your hands until all pieces are lightly and evenly coated.
- Season the vegetables: Sprinkle the 2 teaspoons of dried thyme, 1 teaspoon of garlic powder, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper over the oiled vegetables. Toss again until the seasonings are thoroughly and evenly distributed across all the pieces.
- Divide the seasoned vegetables evenly between the two prepared baking sheets, spreading them into a single layer. It's important to avoid overcrowding the sheets, as this will cause the vegetables to steam instead of roast, preventing them from developing a desirable golden-brown color and crispy texture.
- Roast the vegetables in the preheated oven for 30 to 40 minutes, or until they are tender when pierced with a fork and slightly caramelized and browned around the edges. For more even cooking and browning, stir or flip the vegetables gently with a spatula halfway through the roasting time, typically around the 20-minute mark.
- Once roasted to your desired tenderness and color, carefully remove the baking sheets from the oven. Serve the easy Thanksgiving vegetables hot immediately as a delicious side dish. They should be tender-crisp with a beautiful golden-brown color and a sweet, savory flavor.
Notes
For easier cleanup, you can line two large rimmed baking sheets with parchment paper. Aim for pieces of similar size to ensure they cook evenly.