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Easy Sheet Pan Thanksgiving Sides for a Small Table

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This recipe delivers all the warmth and comfort of a traditional Thanksgiving meal without the stress and cleanup. Perfect for small gatherings, it features perfectly roasted vegetables with a maple-balsamic glaze and optional cranberry sauce.

Ingredients

Scale
  • 1 small butternut squash, peeled and cubed (about 3 cups)
  • 2 cups Brussels sprouts, trimmed and halved
  • 2 medium sweet potatoes, peeled and cubed (about 2 cups)
  • 1 red onion, cut into wedges
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons pure maple syrup
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • Pinch of red pepper flakes (optional)
  • 1 cup fresh or frozen cranberries
  • 1/4 cup orange juice
  • 2 tablespoons maple syrup
  • 1 teaspoon orange zest

Instructions

  1. Preheat your oven to 400°F (200°C). Line two large sheet pans with parchment paper.
  2. Prep your vegetables: Peel the butternut squash and sweet potatoes, then cut them into 1-inch cubes. Trim the Brussels sprouts and cut them in half (quarter if large). Cut the red onion into 1-inch wedges, keeping the root end intact.
  3. In a large bowl, combine the butternut squash, sweet potatoes, Brussels sprouts, and red onion. Drizzle with 3 tablespoons of olive oil and add the minced garlic, dried rosemary, dried thyme, salt, and pepper. Toss everything together with your hands until every piece is coated.
  4. Spread the vegetables in a single layer across the two prepared sheet pans. Make sure they are not crowded.
  5. Roast for 25 minutes. After 15 minutes, rotate the pans and swap their positions. Check that the sweet potatoes and squash are tender when pierced with a fork, and the Brussels sprouts are browned and crispy on the edges.
  6. While the vegetables are roasting, whisk together the maple syrup, balsamic vinegar, 1 tablespoon olive oil, and a pinch of red pepper flakes in a small bowl. Set aside.
  7. When the vegetables are tender, remove them from the oven. Drizzle the maple-balsamic glaze over the top and toss gently to coat. Return the pans to the oven and roast for another 5-7 minutes, until the glaze is sticky and bubbling.
  8. If making the cranberry sauce: In a small saucepan, combine the cranberries, orange juice, and 2 tablespoons maple syrup. Bring to a simmer over medium heat, then reduce the heat to low. Cook for 8-10 minutes, stirring occasionally, until the cranberries have burst and the sauce has thickened. Stir in the orange zest. Remove from heat and let it cool slightly.
  9. Serve immediately. Transfer the roasted vegetables to a serving platter. Spoon the cranberry sauce on the side or drizzle it over the top. Garnish with fresh thyme or rosemary if desired.

Notes

Don’t overcrowd the pan to ensure proper roasting. Cut vegetables uniformly for even cooking. Rotate pans halfway through. Let vegetables rest 2-3 minutes before glazing. For added crunch, toast pecans or walnuts and add during the last 5 minutes. Leftovers keep in the fridge for up to 4 days; reheat in a 350°F oven for 10-12 minutes.

Nutrition

Keywords: sheet pan, Thanksgiving, roasted vegetables, butternut squash, Brussels sprouts, sweet potatoes, maple balsamic, small gathering, easy, fall

Find it online: https://noshbelle.com/easy-sheet-pan-thanksgiving-sides-for-a-small-table/