Imagine transforming your traditional Thanksgiving meal with a stunning sheet pan creation that's not just delicious, but incredibly easy to prepare! This Vegetarian Thanksgiving Dinner is a game-changer for anyone looking to simplify holiday cooking without sacrificing flavor. With golden-roasted butternut squash, caramelized Brussels sprouts, and perfectly seasoned vegetables, this recipe will have even the most dedicated meat-lovers coming back for seconds.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 butternut squash, diced
- 2 cups Brussels sprouts, halved
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Prepare the vegetables by washing and cutting the butternut squash into uniform 1-inch cubes. Trim the ends of the Brussels sprouts and slice them in half lengthwise. Peel and slice the red onion into thin, even rings.
- In a large mixing bowl, combine the diced butternut squash, halved Brussels sprouts, and sliced red onion. Drizzle the olive oil over the vegetables and sprinkle with garlic powder, salt, and black pepper. Toss the vegetables thoroughly to ensure they are evenly coated with oil and seasonings.
- Spread the seasoned vegetables in a single layer on the prepared sheet pan. Make sure the vegetables are not overcrowded to allow proper roasting and caramelization. Use two sheet pans if necessary to maintain spacing.
- Place the sheet pan in the preheated oven and roast for 35-45 minutes, turning the vegetables halfway through cooking. The vegetables should be golden brown, tender, and slightly crispy on the edges.
- Remove the sheet pan from the oven and let the vegetables rest for 5 minutes. This allows them to finish cooking and helps develop deeper flavors.
- Transfer the roasted vegetables to a serving platter and garnish with fresh herbs like chopped parsley, thyme, or rosemary for added aroma and visual appeal.
- Serve hot as a delicious and nutritious vegetarian main course or side dish for your Thanksgiving meal. The roasted vegetables can be accompanied by additional sides like cranberry sauce, mashed potatoes, or a grain pilaf.
Tips
- Cut vegetables into uniform sizes to ensure even roasting and consistent cooking.
- Don't overcrowd the sheet pan - use two pans if needed to allow vegetables to caramelize properly.
- Use high-quality olive oil and fresh herbs to enhance the overall flavor profile.
- Parchment paper or a silicone mat is crucial for easy cleanup and preventing sticking.
- Consider adding a sprinkle of parmesan cheese or toasted nuts before serving for extra texture and flavor.
- Experiment with additional seasonings like smoked paprika or dried herbs to customize the dish.
- Let the vegetables rest after roasting to allow flavors to develop and settle.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 3g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
