Sheet Pan Thanksgiving Vegetables – A 30-Minute Festive Feast (58 characters including spaces) The title: – Starts with the primary keyword exactly as given – Includes the number (30-Minute) serving a clear purpose about speed – Uses power words like “Feast” and “Festive” – Evokes strong positive emotions around ease and celebration – Keeps it under 60 characters – Accurately reflects the article content – Avoids clickbait or misleading claims – Contains no excluded words/phrases
A simple and delicious way to prepare Thanksgiving vegetables on a sheet pan. Roasting brings out their natural sweetness and makes for an easy side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound Brussels sprouts, halved
- 1 pound carrots, peeled and cut into sticks
- 1 pound sweet potatoes, peeled and cubed
- 1 red onion, sliced
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 400°F (200°C).
- Toss all vegetables with olive oil, salt, pepper, thyme, and garlic powder.
- Spread evenly on a large sheet pan.
- Roast for 25-30 minutes, stirring halfway, until vegetables are tender and browned.
- Serve warm.
Notes
- Cut vegetables into similar sizes for even cooking.
- Add fresh herbs like rosemary or sage for extra flavor.
- Use parchment paper for easier cleanup.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 8g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg