Description
Celebrate the season with this vibrant Sheet Pan Thanksgiving Dinner Vegan, featuring roasted sweet potatoes, Brussels sprouts, and cranberries. This one-pan wonder combines seasonal flavors with minimal prep and cleanup, allowing you to enjoy quality time with loved ones. Perfect for any holiday gathering, this dish is a feast for the eyes and the palate!
Ingredients
Scale
- 2 cups sweet potatoes, cubed
- 2 cups Brussels sprouts, halved
- 1 large red onion, sliced into wedges
- 1 cup baby Bella mushrooms, halved
- 1 cup dried unsweetened cranberries
- 3 tbsp extra virgin olive oil
- 2 tbsp pure maple syrup
- 4 sprigs fresh thyme
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop the sweet potatoes, Brussels sprouts, red onion, and mushrooms.
- In a large bowl, combine all chopped vegetables and cranberries. Drizzle with olive oil and maple syrup; sprinkle with thyme. Toss until evenly coated.
- Spread the mixture on a lined baking sheet without overcrowding.
- Roast in the oven for 25-30 minutes or until golden brown and tender, stirring halfway through.
- Serve warm from the pan or transfer to plates.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 180
- Sugar: 10g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg