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Crispy Sheet Pan Roasted Vegetables for Thanksgiving

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These crispy sheet pan roasted vegetables are the ultimate easy Thanksgiving side—packed with caramelized flavor, vibrant color, and irresistible crunch. Made with simple pantry staples and finished with fresh herbs, this one-pan recipe is a crowd-pleaser for any holiday table.

Ingredients

Scale
  • 2 medium Yukon gold potatoes, diced (about 2 cups)
  • 3 large carrots, peeled and sliced into coins (about 1 1/2 cups)
  • 2 cups brussels sprouts, halved
  • 1 large red onion, cut into thick wedges
  • 1 large sweet potato, peeled and cubed (about 1 1/2 cups)
  • 3 tablespoons olive oil (or avocado oil)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme (or rosemary)
  • 1 tablespoon cornstarch
  • Fresh parsley, chopped (for garnish)
  • Lemon zest, from 1 lemon (optional, for garnish)

Instructions

  1. Preheat oven to 425°F (220°C) and position rack in the center. If available, use convection for extra crispiness.
  2. Wash and dry all vegetables. Dice Yukon gold potatoes and sweet potato into 3/4-inch cubes. Slice carrots into thick coins. Halve brussels sprouts and cut onion into 1-inch wedges. Try to keep all pieces similar in size.
  3. In a large mixing bowl, combine all prepped vegetables. Add olive oil, kosher salt, pepper, garlic powder, dried thyme, and cornstarch. Toss thoroughly until evenly coated.
  4. Spread vegetables in a single layer on a large rimmed sheet pan (use two pans if needed to avoid crowding).
  5. Roast in the oven for 25 minutes, until veggies begin to brown and edges crisp.
  6. Remove pan, gently toss vegetables with a spatula, and return to oven for 15-20 more minutes (total roasting time: 40-45 minutes). If using two pans, rotate their positions halfway through.
  7. Check for doneness: vegetables should be deeply golden, crispy on the edges, and fork-tender inside. If needed, roast a few minutes longer.
  8. Remove from oven, sprinkle with chopped parsley and lemon zest if desired. Serve warm, straight from the pan.

Notes

For best results, do not overcrowd the pan—use two pans if needed. Tossing veggies with cornstarch is key for extra crispiness. Cut all vegetables to similar sizes for even roasting. Rotate pans halfway through cooking to avoid hot spots. Finish with fresh herbs or lemon zest for brightness. Let veggies cool slightly before serving to help them firm up and stay crisp. Leftovers can be reheated on a sheet pan at 400°F for 10 minutes to restore crispiness.

Nutrition

Keywords: Thanksgiving, sheet pan vegetables, roasted vegetables, crispy vegetables, easy side dish, vegan, gluten-free, holiday recipes, autumn, potluck

Find it online: https://wigglebite.com/crispy-sheet-pan-roasted-vegetables-for-thanksgiving-easy-1-pan-side/