Welcome to this collection of delicious recipes! Each recipe has been carefully crafted with detailed instructions and ingredient lists to help you create amazing dishes.
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Quick Garlic Mashed Potatoes
Ingredients
Method
- Place potatoes and garlic cloves in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt and bring to a boil over high heat.
- Reduce heat to medium and simmer for 15-18 minutes, until potatoes are fork-tender and easily pierced.
- Drain potatoes and garlic well, then return them to the hot pot for 1 minute to let excess moisture evaporate.
- Add butter to the pot and mash potatoes and garlic together using a potato masher until mostly smooth.
- Stir in warm milk and sour cream until creamy and well combined. Season with pepper and additional salt to taste.
- Transfer to a serving bowl and garnish with fresh chives if desired. Serve hot!
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These creamy, garlicky mashed potatoes are a total lifesaver when you need something comforting on the table fast. No fancy equipment needed—just a pot, a masher, and about 30 minutes of your time. They’re so good, your family will think you spent all day on them!
Simple Sausage Stuffing
Ingredients
Method
- Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
- In a large skillet over medium-high heat, cook sausage until browned and crumbly, about 8 minutes. Transfer to a large mixing bowl.
- In the same skillet, melt butter over medium heat. Add onion and celery, cooking until softened, about 6-7 minutes.
- Add the vegetable mixture to the bowl with sausage. Stir in bread cubes, sage, thyme, salt, and pepper.
- In a separate bowl, whisk together chicken broth and beaten eggs. Pour over bread mixture and toss gently until evenly moistened.
- Transfer stuffing to prepared baking dish and cover with foil. Bake for 30 minutes, then remove foil and bake another 15 minutes until golden and crispy on top.
- Let rest 5 minutes before serving. Store covered in the refrigerator and reheat on Thanksgiving day!
This savory stuffing is packed with flavor and comes together so easily, you’ll wonder why you ever stressed about it before. The sausage adds amazing depth, and honestly? It tastes even better the next day. Make it tomorrow and thank yourself on Thursday!
Easy Green Bean Casserole
Ingredients
Method
- Preheat oven to 350°F. Bring a large pot of salted water to a boil and cook green beans for 5 minutes until crisp-tender. Drain and set aside.
- In a large skillet, melt butter over medium-high heat. Add mushrooms and cook until golden brown and liquid has evaporated, about 8 minutes.
- Add garlic and cook for 30 seconds until fragrant. Sprinkle flour over mushrooms and stir for 1 minute.
- Gradually whisk in broth and cream. Bring to a simmer and cook until thickened, about 3-4 minutes. Stir in soy sauce, salt, and pepper.
- Remove from heat and fold in green beans and â…” cup of the fried onions. Transfer mixture to a 2-quart baking dish.
- Bake uncovered for 20 minutes. Top with remaining fried onions and bake another 5 minutes until onions are golden and casserole is bubbling.
- Let stand 5 minutes before serving. To make ahead, prepare through step 5, cover, and refrigerate up to 24 hours. Bake as directed, adding 5-10 extra minutes if chilled.
Let’s be real—no Thanksgiving is complete without this classic! This version skips nothing in the flavor department but keeps things super simple. You can prep it tomorrow, pop it in the fridge, and just bake it when you’re ready. Easy peasy!
Candied Sweet Potatoes
These sweet, buttery candied sweet potatoes are the ultimate comfort food for your Thanksgiving table. With their caramelized edges and tender centers, they’re like dessert disguised as a side dish! You can prep them tomorrow and just pop them in the oven before dinner—total lifesaver when you’re juggling a million things.
Candied Sweet Potatoes
Ingredients
Method
- Preheat your oven to 375°F and grease a 9x13-inch baking dish with butter or cooking spray.
- Arrange the sweet potato cubes in an even layer in the prepared baking dish.
- In a medium bowl, whisk together the melted butter, brown sugar, maple syrup, cinnamon, vanilla, and salt until well combined.
- Pour the butter mixture evenly over the sweet potatoes, then toss gently to coat everything.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking for another 15 minutes, stirring once halfway through, until the potatoes are tender and the sauce is bubbly.
- If using marshmallows, sprinkle them over the top and broil for 2-3 minutes until golden brown—watch carefully so they don't burn!
Homemade Cranberry Sauce
Forget the canned stuff—this homemade cranberry sauce is so easy you’ll wonder why you ever bought it at the store! Fresh, tangy, and just sweet enough, it comes together in less than 20 minutes and tastes a thousand times better than anything from a can. Plus, you can make it tomorrow and let it chill in the fridge until Turkey Day!
Homemade Cranberry Sauce
Ingredients
Method
- Rinse the cranberries under cold water and pick out any soft or damaged ones.
- In a medium saucepan, combine the cranberries, sugar, orange juice, orange zest, and cinnamon (if using).
- Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
- Reduce heat to medium-low and simmer for 10-12 minutes, stirring occasionally. You'll hear the cranberries start to pop—that's exactly what you want!
- Once the sauce has thickened and most of the cranberries have burst, remove from heat. It will thicken even more as it cools, so don't worry if it looks a bit loose.
- Transfer to a serving bowl or airtight container and let cool to room temperature before refrigerating. The sauce will keep for up to a week in the fridge.
Fluffy Cornbread Muffins
These golden, tender cornbread muffins are the perfect addition to your Thanksgiving spread—and they’re way easier than making a whole pan of cornbread! They’re slightly sweet, wonderfully moist, and bake up in just 20 minutes. Make a batch tomorrow, freeze them if you want, and just warm them up before serving—your guests will think you’re a baking genius!
Fluffy Cornbread Muffins
Ingredients
Method
- Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease generously with butter.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- In a separate medium bowl, whisk together the milk, eggs, melted butter, and honey until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or spatula just until combined. Don't overmix—a few lumps are totally fine!
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm with butter—pure heaven!
Roasted Brussels Sprouts
Ingredients
Method
- Preheat your oven to 400°F and line a large baking sheet with parchment paper.
- In a large bowl, toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper until evenly coated.
- Spread the Brussels sprouts in a single layer on the baking sheet, cut side down for maximum crispiness.
- Roast for 20-25 minutes, shaking the pan halfway through, until they're golden brown and crispy on the edges.
- Drizzle with balsamic vinegar if desired, and serve immediately while they're hot and crispy!
If you’ve got picky eaters at your table, these crispy roasted Brussels sprouts might just convert them! The secret is getting them perfectly caramelized and golden on the outside while tender on the inside. Plus, this recipe is so simple you can prep it while helping with homework!
Cheesy Mac and Cheese
Ingredients
Method
- Preheat your oven to 350°F and grease a 9x13-inch baking dish. Cook the macaroni according to package directions until al dente, then drain and set aside.
- In a large pot over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it forms a paste.
- Gradually pour in the milk while whisking constantly to prevent lumps. Cook for 4-5 minutes until the sauce thickens.
- Remove from heat and stir in the cheddar cheese, mozzarella, salt, garlic powder, and paprika until the cheese is completely melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir until well combined. Pour into the prepared baking dish.
- Sprinkle panko breadcrumbs evenly over the top and bake for 20-25 minutes until bubbly and golden on top.
- Let it cool for 5 minutes before serving—this helps it set up nicely and prevents burnt tongues!
Let’s be honest—the kids will riot if mac and cheese doesn’t make an appearance at Thanksgiving! This creamy, from-scratch version is miles better than the boxed stuff and takes just a few extra minutes. It’s the ultimate comfort food that adults will secretly love just as much as the little ones.
Classic Deviled Eggs
Ingredients
Method
- Place eggs in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then remove from heat, cover, and let sit for 12 minutes.
- Transfer eggs to an ice bath and let them cool for at least 5 minutes. This makes peeling so much easier!
- Peel the eggs and slice them in half lengthwise. Carefully scoop out the yolks into a medium bowl.
- Mash the yolks with a fork until smooth, then add mayonnaise, mustard, vinegar, salt, and pepper. Mix until creamy and well combined.
- Spoon or pipe the yolk mixture into the egg white halves. A plastic bag with the corner snipped off works great if you don't have a piping bag!
- Sprinkle with paprika and garnish with chopped chives if desired. Refrigerate until ready to serve.
Deviled eggs are the appetizer that mysteriously disappears before dinner even starts! These classic beauties are tangy, creamy, and absolutely irresistible. Make them the night before and store them in the fridge—they actually taste even better when the flavors have had time to meld together.
Soft Dinner Rolls
Nothing says “Thanksgiving feast” quite like a basket of warm, pillowy dinner rolls fresh from the oven! These beauties are so soft and buttery, your family will be reaching for seconds before the turkey even hits the table. The best part? You can prep the dough tonight and bake them fresh tomorrow!
Soft Dinner Rolls
Ingredients
Method
- In a large bowl, combine warm milk, yeast, and sugar. Let sit for 5 minutes until foamy.
- Add melted butter, egg, and salt to the yeast mixture and whisk until combined.
- Add flour one cup at a time, mixing with a wooden spoon until a soft dough forms.
- Turn dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a kitchen towel, and let rise in a warm spot for 1 hour or until doubled in size.
- Punch down dough and divide into 12 equal pieces. Roll each into a ball and place in a greased 9x13-inch baking dish.
- Cover and let rise for 30 minutes. Meanwhile, preheat oven to 375°F.
- Bake for 16-18 minutes until golden brown. Brush with melted butter immediately after removing from oven and serve warm.
Glazed Carrots
These gorgeous glazed carrots are like candy for grown-ups—sweet, buttery, and absolutely irresistible! They add a beautiful pop of color to your Thanksgiving table and come together in less than 30 minutes. Even the kids who “don’t like vegetables” will be asking for more!
Glazed Carrots
Ingredients
Method
- Bring a large pot of salted water to a boil. Add carrots and cook for 8-10 minutes until just tender when pierced with a fork. Drain well.
- In a large skillet over medium heat, melt the butter.
- Add brown sugar and honey to the melted butter, stirring until sugar dissolves and mixture begins to bubble, about 2 minutes.
- Add the drained carrots to the skillet and toss to coat evenly in the glaze.
- Cook for 5-7 minutes, stirring occasionally, until carrots are glazed and caramelized.
- Season with salt and pepper, toss once more, and transfer to a serving dish. Garnish with fresh parsley and serve immediately.
Wild Rice Pilaf
This nutty, flavorful wild rice pilaf is the sophisticated cousin of plain white rice, and it deserves a spot on your holiday table! Packed with herbs, toasted nuts, and dried cranberries, it’s a show-stopping side that tastes like you spent hours in the kitchen (but really didn’t). Plus, it pairs beautifully with turkey and gravy!
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Wild Rice Pilaf
Ingredients
Method
- Rinse wild rice blend in a fine-mesh strainer under cold water and drain well.
- In a large saucepan over medium heat, melt 2 tablespoons of butter. Add onion and celery, and sauté for 5 minutes until softened.
- Add garlic and cook for 1 minute more until fragrant.
- Add the wild rice, broth, thyme, salt, and pepper. Stir to combine and bring to a boil.
- Reduce heat to low, cover, and simmer for 45-50 minutes until rice is tender and liquid is absorbed.
- Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
- Stir in remaining tablespoon of butter, toasted nuts, dried cranberries, and fresh parsley. Taste and adjust seasoning if needed. Serve warm.
Creamy Corn Pudding
This creamy corn pudding is the ultimate comfort food that’ll have everyone asking for seconds! It’s sweet, savory, and has that perfect custard-like texture that pairs beautifully with turkey and gravy. Plus, you can whip it together in about 10 minutes and let your oven do all the work.
Creamy Corn Pudding
Ingredients
Method
- Preheat your oven to 350°F and grease a 9x13-inch baking dish with butter or cooking spray.
- In a large bowl, combine the whole kernel corn, creamed corn, sour cream, melted butter, and beaten eggs. Mix until well combined.
- Stir in the corn muffin mix, shredded cheese, and salt until everything is evenly incorporated.
- Pour the mixture into your prepared baking dish and spread it out evenly.
- Bake for 45 minutes, or until the top is golden brown and the center is set (a toothpick inserted in the middle should come out clean).
- Let it cool for 5-10 minutes before serving. It'll firm up nicely as it cools!
Scalloped Potatoes
These creamy, cheesy scalloped potatoes are absolutely irresistible and way easier than they look! Thin layers of tender potatoes swimming in a velvety cheese sauce – it’s the kind of side dish that steals the show. The best part? You can assemble it the night before and just pop it in the oven on Thanksgiving Day.
Scalloped Potatoes
Ingredients
Method
- Preheat your oven to 375°F and grease a 9x13-inch baking dish. Set aside.
- In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it forms a paste.
- Gradually pour in the milk while whisking continuously to prevent lumps. Cook for 5-7 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
- Remove from heat and stir in 1 1/2 cups of the shredded cheese, salt, pepper, and garlic powder. Stir until the cheese melts completely.
- Layer half of the sliced potatoes in the bottom of your prepared baking dish, slightly overlapping them. Pour half of the cheese sauce over the potatoes.
- Add the remaining potatoes in another layer, then pour the rest of the cheese sauce over the top, making sure to get it in all the corners.
- Cover tightly with aluminum foil and bake for 50 minutes.
- Remove the foil, sprinkle the remaining 1/2 cup cheese and paprika on top, and bake uncovered for an additional 25 minutes, or until the potatoes are fork-tender and the top is golden and bubbly.
- Let stand for 10 minutes before serving – this helps everything set up perfectly!
Broccoli Cheese Casserole
Let’s be honest – this is the casserole that gets kids (and picky adults!) to actually eat their vegetables on Thanksgiving! It’s loaded with tender broccoli, creamy cheese sauce, and topped with buttery crackers that add the perfect crunch. Make it ahead and reheat it while the turkey rests – total lifesaver!
Broccoli Cheese Casserole
Ingredients
Method
- Preheat your oven to 350°F and grease a 9x13-inch baking dish.
- In a large bowl, combine the thawed broccoli, cream of mushroom soup, sour cream, 1 1/2 cups of the shredded cheese, mayonnaise, diced onion, beaten eggs, garlic powder, salt, and pepper. Mix until everything is well combined.
- Pour the broccoli mixture into your prepared baking dish and spread it out evenly.
- In a small bowl, combine the crushed Ritz crackers with the melted butter. Toss until the crackers are well coated.
- Sprinkle the remaining 1/2 cup of cheese over the broccoli mixture, then top with the buttered cracker crumbs.
- Bake for 35 minutes, or until the casserole is bubbly around the edges and the cracker topping is golden brown.
- Let it cool for 5 minutes before serving – the flavors will settle and it'll be easier to scoop!
Apple Walnut Salad
Ingredients
Method
- In a small jar or bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined. Set aside.
- In a large salad bowl, combine the mixed greens, sliced apples, candied walnuts, dried cranberries, and crumbled feta cheese.
- Right before serving, drizzle the dressing over the salad and toss gently to coat everything evenly.
- Serve immediately and watch it disappear from the table!
Looking for something fresh and crisp to balance out all those heavy Thanksgiving dishes? This Apple Walnut Salad is your answer! It comes together in minutes and adds a beautiful pop of color to your table that everyone will appreciate.
Pumpkin Biscuits
Ingredients
Method
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, brown sugar, baking powder, salt, and pumpkin pie spice.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- In a separate bowl, whisk together pumpkin puree and buttermilk until smooth.
- Pour the pumpkin mixture into the flour mixture and stir gently with a fork until just combined. Don't overmix!
- Turn the dough out onto a lightly floured surface and pat into a 1-inch thick rectangle. Fold the dough in half, then pat out again. Repeat this process 3-4 times for extra flaky layers.
- Pat the dough to about ¾-inch thickness and cut out biscuits using a 2½-inch round cutter. Press straight down without twisting for the best rise.
- Place biscuits on the prepared baking sheet, touching slightly for soft sides, and brush tops with melted butter.
- Bake for 16-18 minutes until golden brown on top. Serve warm with butter and honey!
These fluffy Pumpkin Biscuits are like a warm hug on your Thanksgiving table! They’re buttery, slightly sweet, and have just the right amount of pumpkin flavor without being overwhelming. Plus, they make your kitchen smell absolutely amazing while they’re baking!
Candied Yams
Ingredients
Method
- Preheat your oven to 375°F and grease a 9x13-inch baking dish.
- Bring a large pot of water to a boil. Add the sweet potato cubes and cook for 8-10 minutes until they're tender but still hold their shape. Drain well.
- In a large bowl, whisk together melted butter, brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, and salt.
- Add the drained sweet potatoes to the bowl and gently toss to coat everything in that delicious sweet mixture.
- Transfer the sweet potatoes to your prepared baking dish, spreading them out evenly. Pour any remaining syrup from the bowl over the top.
- Cover the dish with foil and bake for 30 minutes, stirring once halfway through.
- Remove the foil and sprinkle the mini marshmallows evenly over the top. Return to the oven, uncovered, for another 10-15 minutes until the marshmallows are golden and perfectly toasted.
- Let it cool for about 5 minutes before serving (if you can wait that long!).
No Thanksgiving is complete without a big dish of Candied Yams! This classic recipe is sweet, buttery, and topped with gooey marshmallows that get perfectly golden in the oven. It’s the side dish that kids and adults alike will be fighting over—yes, it’s THAT good!
Pea and Bacon Salad
This crowd-pleasing salad is the perfect break from all those heavy, creamy dishes on your Thanksgiving table. The sweet peas, crispy bacon, and tangy dressing come together in a snap, and you can make it the night before so it’s one less thing to worry about on turkey day. Trust me, this one disappears fast!
Pea and Bacon Salad
Ingredients
Method
- Cook bacon in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels and crumble once cooled.
- In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
- Add thawed peas, crumbled bacon, diced cheddar cheese, and red onion to the bowl with the dressing.
- Gently fold everything together until well coated with the dressing.
- Cover and refrigerate for at least 2 hours or overnight to let the flavors meld together. Give it a quick stir before serving.
Butternut Squash Puree
If you’re looking for a sophisticated side that tastes like you spent hours in the kitchen (but didn’t!), this silky butternut squash puree is your answer. It’s naturally sweet, beautifully orange, and feels so much fancier than mashed potatoes. Plus, you can totally make this tomorrow and just reheat it before dinner!
Butternut Squash Puree
Ingredients
Method
- Bring a large pot of salted water to a boil. Add the cubed butternut squash and cook until fork-tender, about 15-20 minutes.
- Drain the squash thoroughly and return it to the pot. Let it sit for 2-3 minutes to allow excess moisture to evaporate.
- Add butter, heavy cream, maple syrup, salt, cinnamon, nutmeg, and black pepper to the pot with the squash.
- Using an immersion blender or potato masher, blend until completely smooth and creamy. For an extra-silky texture, you can also use a food processor.
- Taste and adjust seasonings as needed. Transfer to a serving dish or store in an airtight container in the fridge. Reheat gently on the stovetop or in the microwave before serving.
Spinach Casserole
Here’s the secret weapon that’ll get your kids to eat their greens on Thanksgiving: this cheesy, creamy spinach casserole! It’s basically the grown-up version of creamed spinach, and it’s so good that even the pickiest eaters will be asking for seconds. You can assemble it tomorrow and just pop it in the oven when you’re ready!
Spinach Casserole
Ingredients
Method
- Preheat your oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
- In a large mixing bowl, combine the squeezed-dry spinach, cream cheese, sour cream, 1 cup of mozzarella cheese, Parmesan cheese, minced garlic, onion powder, salt, and pepper. Mix until well combined.
- Spread the spinach mixture evenly into the prepared baking dish.
- In a small bowl, mix together the panko breadcrumbs, remaining 1/2 cup mozzarella cheese, and melted butter. Sprinkle this mixture evenly over the top of the casserole.
- Bake uncovered for 30-35 minutes, until the casserole is bubbly around the edges and the topping is golden brown. Let it rest for 5 minutes before serving.
Fresh Fruit Compote
This beautiful fruit compote is like a breath of fresh air on your Thanksgiving table! It’s naturally sweet, takes just minutes to throw together, and balances out all those rich, heavy dishes perfectly. Plus, you can make it the night before and let those flavors meld in the fridge.
Fresh Fruit Compote
Ingredients
Method
- Combine cranberries, pears, apples, orange juice, and honey in a medium saucepan over medium heat.
- Add the cinnamon stick and bring to a gentle simmer, stirring occasionally.
- Cook for 12-15 minutes until the cranberries pop and the fruit is tender but not mushy.
- Remove from heat and stir in vanilla extract and orange zest.
- Remove the cinnamon stick and let cool to room temperature. Serve warm or chilled.
Baked Apples
If you’re looking for a side that doubles as dessert, these baked apples are your new best friend! They smell absolutely divine while baking and make your house smell like fall heaven. The best part? They’re actually good for you, so you can feel a little less guilty about that second slice of pie.
Baked Apples
Ingredients
Method
- Preheat your oven to 375°F. Core the apples, leaving the bottom intact to create a well for the filling.
- In a small bowl, mix together brown sugar, pecans, cranberries, cinnamon, and nutmeg.
- Place apples upright in a 9x13-inch baking dish. Stuff each apple generously with the sugar mixture.
- Top each apple with a small piece of butter, then pour apple cider around the apples in the baking dish.
- Bake for 40-45 minutes, basting with the cider every 15 minutes, until apples are tender when pierced with a fork.
- Let cool slightly and serve warm, spooning the cider sauce from the pan over each apple.
Cranberry Cornbread Stuffing
This isn’t your grandma’s stuffing (unless your grandma is seriously cool!). The sweet cornbread pairs perfectly with tart cranberries, and honestly, it might just steal the show from the turkey. Make the cornbread tonight, let it get a little stale, and you’ll be ready to assemble this masterpiece tomorrow!
Cranberry Cornbread Stuffing
Ingredients
Method
- Preheat oven to 350°F. Butter a 9x13-inch baking dish and set aside.
- Place cubed cornbread in a large mixing bowl and set aside.
- In a large skillet, melt butter over medium heat. Add onion and celery, cooking until softened, about 8-10 minutes.
- Stir in cranberries, garlic, sage, and thyme. Cook for another 2-3 minutes until fragrant.
- Pour the vegetable mixture over the cornbread cubes and toss gently to combine.
- In a separate bowl, whisk together broth, eggs, salt, and pepper. Pour over the cornbread mixture and stir until evenly moistened.
- Transfer to the prepared baking dish and cover with foil. Bake for 30 minutes.
- Remove foil and bake an additional 15-20 minutes until the top is golden brown and slightly crispy.
Roasted Root Vegetables
This colorful medley of roasted root veggies is the ultimate fall side dish that practically cooks itself! Just toss everything on a sheet pan and let your oven work its magic while you tackle the rest of your Thanksgiving prep. The caramelized edges and tender centers will have everyone coming back for seconds.
Roasted Root Vegetables
Ingredients
Method
- Preheat your oven to 425°F and line two large baking sheets with parchment paper.
- In a large bowl, combine all the chopped vegetables with olive oil, thyme, salt, and pepper. Toss everything together until the veggies are evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheets, making sure not to overcrowd them (this helps them roast instead of steam).
- Roast for 35-40 minutes, stirring once halfway through, until the vegetables are golden brown and fork-tender.
- If using balsamic vinegar, drizzle it over the roasted vegetables and toss gently before transferring to a serving platter. Serve warm and watch them disappear!