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
Scale
- 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