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Thanksgiving is a time for gratitude, family gatherings, and, of course, delicious food. One dish that can elevate your holiday meal is the Thanksgiving Herb Butter Roasted Vegetable Medley. This vibrant mix of seasonal vegetables, drizzled with a fragrant herb butter, not only enhances your table’s presentation but also offers a delightful combination of flavors that appeals to both vegetarians and meat lovers alike. In this article, we’ll explore the benefits of roasted vegetables, walk you through the detailed recipe, and share some ideas on how to make this dish a standout at your Thanksgiving feast.

Thanksgiving Herb Butter Roasted Veggie Platter

A colorful platter of roasted vegetables tossed with herb-infused butter.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 7

Ingredients
  

  • 2 cups carrots (peeled and cut into sticks)
  • 2 cups Brussels sprouts (halved)
  • 2 cups butternut squash (peeled and cubed)
  • 1 large red onion (cut into wedges)
  • 3 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon fresh rosemary (chopped)
  • 1 tablespoon fresh thyme (chopped)
  • 1 tablespoon fresh sage (chopped)
  • 4 tablespoons unsalted butter (melted)

Instructions
 

  • Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
  • Prepare the Veggies: In a large mixing bowl, combine the carrots, Brussels sprouts, butternut squash, and red onion. Toss them together until they are well mixed.
  • Make the Herb Butter: In a separate small bowl, whisk together the melted butter, olive oil, sea salt, black pepper, garlic powder, onion powder, rosemary, thyme, and sage until well combined.
  • Coat the Vegetables: Pour the herb butter mixture over the veggies in the large bowl. Use your hands or a spatula to toss everything together until the vegetables are fully coated in the herb butter.
  • Spread on Baking Sheet: Transfer the coated vegetables to the prepared baking sheet in a single layer, ensuring they are not overcrowded for even cooking.
  • Roast: Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through until the veggies are golden brown and tender.
  • Serve: Once done, remove the roasted vegetables from the oven and let them cool for a few minutes. Serve them warm on a large platter, garnished with additional fresh herbs, if desired.

Notes

Feel free to use any seasonal vegetables you have on hand.
Keyword herb butter, roasted, Thanksgiving, veggies