1. Can I make Thanksgiving Roasted Veggies in advance?

Yes, you can prepare the vegetables and roast them a day ahead. Store the roasted vegetables in an airtight container in the refrigerator. To reheat, simply pop them back in the oven for 10-15 minutes at 350°F (175°C) to ensure they are heated through and crispy.

2. Can I make this recipe vegetarian or vegan?

Absolutely! To make this recipe vegan, simply omit the bacon. You can replace it with smoked paprika or a touch of liquid smoke for a similar smoky flavor. The rest of the recipe is naturally vegan-friendly!

3. How can I adjust the seasoning in Thanksgiving Roasted Veggies?

Feel free to experiment with the seasoning to suit your taste. Adding garlic powder, thyme, or rosemary can bring more depth of flavor to the dish. If you like it spicier, a pinch of red pepper flakes can be added during roasting for a bit of heat.

Thanksgiving Roasted Veggies with Bacon and Pumpkin Seeds

Thanksgiving Roasted Veggies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Thanksgiving Roasted Veggies recipe features a colorful mix of green beans and butternut squash, topped with crispy bacon and toasted pumpkin seeds. It’s the perfect side dish for any Thanksgiving meal, offering a delicious combination of savory, sweet, and crunchy flavors.

Author: Martina

Ingredients

Scale

12 oz green beans (fresh, trimmed)
12 oz butternut squash, peeled and cubed
2 tablespoons olive oil
Salt to taste
Pepper to taste
6 slices bacon, cooked and chopped
½ cup pumpkin seeds, toasted

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F (200°C).
Wash and trim the green beans, then peel and cube the butternut squash into bite-sized pieces.
Toss the green beans and butternut squash with olive oil, salt, and pepper in a large mixing bowl.
Spread the vegetables in a single layer on a baking sheet.
Roast the vegetables in the preheated oven for 20 minutes, stirring halfway through.
While the veggies are roasting, cook the bacon in a skillet over medium heat until crispy. Once done, chop it into small pieces.
Toast the pumpkin seeds in the skillet for 3–4 minutes, stirring occasionally to prevent burning.
After 20 minutes of roasting, remove the vegetables from the oven. Add the cooked bacon and toasted pumpkin seeds on top.
Return the vegetables to the oven and roast for an additional 10 minutes until the veggies are tender and golden.
Remove from the oven and serve warm as a festive Thanksgiving side dish.

Notes

Make sure not to overcrowd the vegetables on the baking sheet to ensure even roasting.
If you prefer a smoky flavor, consider adding smoked paprika to the seasoning mix.
For a vegan version, omit the bacon and substitute with smoked paprika or a liquid smoke alternative.
Leftovers can be stored in an airtight container for up to 3 days in the fridge. Reheat in the oven for best results.

Find it online: https://whatocook.com/thanksgiving-roasted-veggies/