Description
Thanksgiving is a time for gathering, laughter, and delicious food. This Delightful Sheet Pan Thanksgiving Dinner Vegan Recipe brings together golden-brown roasted vegetables infused with savory herbs, creating a festive dish that’s both easy to prepare and full of flavor. Perfect for impressing guests or enjoying a cozy family meal, this all-in-one recipe allows you to savor autumn’s bounty without spending hours in the kitchen.
Ingredients
Scale
- 2 medium sweet potatoes (about 2 cups, diced)
- 1 lb Brussels sprouts (halved)
- 1 large red onion (quartered)
- 3 medium carrots (sliced)
- 3 tbsp extra virgin olive oil
- 2 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp aged balsamic vinegar
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Chop sweet potatoes into bite-sized pieces, halve Brussels sprouts, and slice carrots.
- In a large bowl, toss all chopped veggies with olive oil, thyme, salt, and pepper until evenly coated.
- Spread the seasoned veggies on the prepared baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through for even cooking.
- Drizzle balsamic vinegar over the veggies after roasting and gently toss before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 210
- Sugar: 8g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg