Easy Sheet Pan Thanksgiving Sides
343kcal
Ingredients
Roasted Herb Carrots
- 1 pound baby carrots + olive oil
- 1/2 tsp parsley flakes
- 1/2 tsp thyme leaves
- dash of salt and pepper
Maple Mustard Broccoli with Cranberries
- 12 ounce broccoli florets trimmed + olive oil and salt
- 1/2 cup dried cranberries
- 2 tbsp maple syrup
- 1 tbsp olive oil
- 2 tsp Dijon mustard
Spiced Acorn Squash with Walnuts
- 2 medium acorn squash seeded and sliced 1/2-inch thick
- 4 tbsp butter
- 1/4 cup maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/2 cup walnuts chopped
Equipment
- Ever Sharp Chefs Knife
Instructions
Roasting Everything Together:
- Preheat the oven to 400°F. Toss carrots and 1 TBSP olive oil on a sheet pan. Sprinkle with herbs, salt and pepper. Place broccoli on a sheet pan, toss in 1 TBSP olive oil, sprinkle with salt. Lay squash slices on a sheet pan. Brush both sides with 1/2 the mixture of melted butter, syrup and spices. Roast carrots and broccoli for 15 minutes. Add acorn squash to the oven. Roast all pans another 20 -30 minutes. At the last 10 minutes or so, brush remaining half of butter mixture on the squash, sprinkle the cranberries on the broccoli and add the walnuts to the squash - to get everything hot and toasty.
Roasted Herb Carrots
- Ready to go right out of the oven!
Maple Mustard Broccoli with Cranberries
- In a small bowl, whisk the maple syrup, olive oil and Dijon. Drizzle over the broccoli and toss.
Spiced Acorn Squash with Walnuts
- Ready to go right from the oven
To Serve:
- Pile your Roasted Herb Carrots, Maple Mustard Broccoli with Cranberries and Spiced Acorn Squash with Walnuts onto platters and serve with everything else you love to eat on Thanksgiving!
Nutrition
Serving1gCalories343kcalCarbohydrates48gProtein5gFat17gSaturated Fat6gCholesterol20mgSodium171mgPotassium945mgFiber7gSugar23gVitamin A11542IUVitamin C68mgCalcium134mgIron2mg