Thanksgiving is the time of year when our kitchens transform into a culinary wonderland. Picture this: a delightful sheet pan Thanksgiving dinner vegan recipe that fills your home with mouthwatering aromas, making even the pickiest eaters swoon at the sight of vibrant roasted veggies and savory spices. delicious cranberry tea cake perfect Thanksgiving dessert.
Imagine gathering around the table, laughter echoing and plates overflowing with colorful, plant-based goodness. This delightful dish not only satisfies hunger but also warms hearts, creating cherished memories that linger long after the last bite. cozy white bean soup.
Why You'll Love This Recipe
- This delightful sheet pan Thanksgiving dinner vegan recipe is incredibly easy to prepare, making it perfect for busy holidays
- Its rich flavors and textures will impress both vegans and non-vegans alike
- The colorful presentation makes for an eye-catching centerpiece on your dinner table
- Plus, leftovers are just as delicious, giving you more time to relax after your feast
Sharing this recipe with my friends led to their happy dance in the kitchen when they realized they could enjoy a comforting meal without missing out on tradition.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Sweet Potatoes: Choose firm ones for roasting; their natural sweetness enhances all other flavors. For more inspiration, check out this Irresistible Sweet Potato Casserole recipe.
- Brussels Sprouts: Look for bright green sprouts; trimming them ensures even cooking and a tender texture.
- Red Onion: A medium-sized onion adds a beautiful color and sweetness when caramelized.
- Garlic Cloves: Fresh cloves will give an aromatic punch; don’t skimp on these little flavor bombs.
- Olive Oil: Use high-quality extra virgin olive oil to elevate the dish’s richness.
- Pecans: Toasted pecans add crunch and depth; chop them roughly for a rustic feel.
- Dried Cranberries: Sweet-tart cranberries provide a pop of color and flavor contrast in every bite.
- Thyme: Fresh thyme leaves infuse the whole dish with an earthy aroma; it complements roasted vegetables beautifully.
- Sage Leaves: Crushed sage adds warmth; it’s like autumn in each mouthful.
- Lemon Juice: A splash of fresh lemon juice brightens flavors and balances sweetness from the veggies.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven : Set your oven to 425°F (220°C). Let’s get it nice and hot while we prepare our colorful ingredients.
Chop Those Veggies : Peel and cube sweet potatoes into bite-sized pieces. Halve Brussels sprouts and slice red onion into wedges. The more colorful, the better!
Toss Everything Together : In a large bowl, combine sweet potatoes, Brussels sprouts, red onion, garlic cloves (whole), olive oil, thyme, sage, salt, and pepper. Stir until everything is coated evenly.
Spread on a Sheet Pan : Arrange your veggie mixture on a large baking sheet in a single layer. Give them space to roast beautifully instead of steaming!
Add Pecans & Cranberries : Sprinkle toasted pecans and dried cranberries over the top just before finishing roasting. They’ll get warm but remain crunchy and chewy.
Roast Until Perfect : Bake for about 30-35 minutes or until everything is golden brown and fork-tender. Stir halfway through for even cooking.
This delightful sheet pan Thanksgiving dinner vegan recipe will have everyone asking for seconds (and maybe thirds). soft dinner rolls recipe Enjoy each bite filled with love!
You Must Know
- This delightful sheet pan Thanksgiving dinner vegan recipe not only saves time but also elevates your holiday feast
- With vibrant colors and aromas, it will impress everyone at the table
- Enjoy the ease of cooking everything on one pan while keeping it deliciously plant-based
Perfecting the Cooking Process
To achieve a perfectly roasted meal, start by prepping your veggies first. Arrange them on the sheet pan, drizzle with oil, and season before placing in the oven.
Add Your Touch
Feel free to swap vegetables based on what you have available. Toss in some garlic or fresh herbs for extra flavor that will make your dish shine.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to four days. To reheat, simply pop them back in the oven until warmed through.
Chef's Helpful Tips
- Use fresh herbs for a deeper flavor profile that will uplift your dish
- Avoid overcrowding the pan to ensure everything cooks evenly
- Remember to check for doneness to prevent overcooking your veggies
Cooking this delightful sheet pan Thanksgiving dinner vegan recipe reminds me of my first Thanksgiving as a vegan. My family was skeptical, but their surprised faces when they tasted my creation were priceless. For more inspiration, check out this Maple Glazed Carrots recipe.
FAQ
Can I use frozen vegetables for this recipe?
Yes, frozen vegetables work well but may require longer cooking times.
How do I know if my vegetables are done?
Vegetables should be tender and slightly caramelized for optimal flavor and texture.
What can I serve with this dish?
Pair it with quinoa or wild rice for a complete and satisfying meal.
Vibrant Sheet Pan Vegan Thanksgiving Dinner
- Total Time: 50 minutes
- Yield: Serves 4
Description
Thanksgiving is a time for sharing delicious food and creating lasting memories. This vibrant sheet pan vegan Thanksgiving dinner recipe combines sweet potatoes, Brussels sprouts, and aromatic herbs for a delightful, plant-based feast. Perfectly roasted and bursting with flavor, this dish will impress both vegans and non-vegans alike. It’s easy to prepare, making your holiday stress-free while filling your home with mouthwatering aromas.
Ingredients
- 2 medium sweet potatoes, cubed
- 2 cups Brussels sprouts, halved
- 1 medium red onion, cut into wedges
- 4 garlic cloves, whole
- 3 tbsp extra virgin olive oil
- 1/2 cup toasted pecans, roughly chopped
- 1/2 cup dried cranberries
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh sage leaves, crushed
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine sweet potatoes, Brussels sprouts, red onion, garlic cloves, olive oil, thyme, sage, salt, and pepper. Toss until evenly coated.
- Spread the veggie mixture on a large baking sheet in a single layer.
- Roast for about 30-35 minutes or until golden brown and fork-tender. Stir halfway through cooking.
- Add toasted pecans and dried cranberries in the last five minutes of roasting.
- Drizzle with lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 8g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg