Print

Best Thanksgiving Sheet Pan Sides: Easy One-Pan Recipe

Thanksgiving sheet pan sides - featured image
Print Recipe

A simple, one-pan roasted vegetable medley featuring sweet potatoes, Brussels sprouts, carrots, and red onions, perfect for Thanksgiving or any holiday meal. This recipe saves oven space and delivers caramelized, crispy vegetables with minimal effort.

Ingredients

Scale
  • 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 pound carrots, peeled and cut into 2-inch pieces
  • 2 large red onions, cut into 1-inch wedges
  • 4 cloves garlic, smashed
  • 1/3 cup olive oil
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 tablespoons balsamic glaze
  • 1/4 cup pomegranate seeds (optional)
  • 2 tablespoons fresh parsley, chopped
  • Flaky sea salt, for finishing

Instructions

  1. Preheat your oven to 425°F (220°C). Position one rack in the center of the oven.
  2. Wash and dry all vegetables thoroughly. Peel sweet potatoes and carrots. Cut sweet potatoes into 1-inch cubes. Cut carrots into 2-inch pieces (halve thick ones lengthwise). Trim Brussels sprouts and halve through the stem. Cut red onions into 1-inch wedges, keeping root end intact.
  3. Smash garlic cloves by placing each on a cutting board, laying the flat side of a knife on top, and giving it a firm whack with your palm. Peel off the skin.
  4. Place all prepared vegetables and smashed garlic in a large mixing bowl. Drizzle with olive oil. Add rosemary, thyme, salt, and pepper. Toss with your hands until evenly coated.
  5. Line a large sheet pan (18×13 inches) with parchment paper. Spread vegetables in a single, even layer. Do not overcrowd; use two pans if needed.
  6. Roast for 20 minutes. Do not open the oven door.
  7. Remove pan from oven. Flip each piece of vegetable using a spatula or tongs. If using two pans, switch their positions between racks.
  8. Return to oven and roast for another 15-20 minutes, until sweet potatoes are tender, Brussels sprouts are crispy, and carrots are caramelized. Total roasting time: 35-40 minutes.
  9. Remove from oven. Drizzle balsamic glaze over hot vegetables. Sprinkle with pomegranate seeds (if using) and fresh parsley. Finish with flaky sea salt. Serve immediately.

Notes

Don’t crowd the pan to ensure caramelization. Cut vegetables to uniform size for even cooking. Use high heat (425°F) for crispy edges. Flip halfway through for even browning. Let pan rest 1 minute before adding balsamic glaze. For variations, try maple-Dijon, spicy harissa, or herb swaps.

Nutrition

Keywords: Thanksgiving sides, sheet pan vegetables, roasted vegetables, holiday side dish, one-pan recipe, sweet potatoes, Brussels sprouts, carrots, vegan, gluten-free

Find it online: https://dahliadishes.com/best-thanksgiving-sheet-pan-sides-easy-one-pan-recipe/