1. Can I make Thanksgiving roasted veggies ahead of time?

Yes, you can absolutely make Thanksgiving roasted veggies ahead of time! Roast the green beans and butternut squash a day or two before serving. Store them in an airtight container in the fridge. The bacon and pumpkin seeds should be prepared separately and added just before serving to maintain their freshness and crunch. When you're ready to serve, simply reheat the veggies in the oven or microwave, and top with the bacon and seeds.

2. Can I use a different vegetable instead of butternut squash?

Yes, you can substitute butternut squash with other seasonal vegetables. Sweet potatoes work wonderfully as a replacement, offering a similar texture and sweetness. If you prefer something with a different flavor profile, you can try Brussels sprouts, carrots, or even cauliflower. Just be sure to adjust the roasting time depending on the vegetable you choose.

3. How can I make this dish vegan?

To make this dish vegan, simply omit the bacon and replace it with extra roasted nuts or seeds. You could also use vegan bacon or crispy tofu for a similar savory element. The rest of the recipe remains the same, ensuring the roasted veggies stay flavorful and hearty, even without the meat.

Thanksgiving Roasted Veggies: Easy, Flavorful, and Perfect for the Holidays

Name: Thanksgiving Roasted Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 12 oz green beans; 12 oz butternut squash, peeled and cubed; 2 tablespoons olive oil; Salt and pepper, to taste; 6 slices bacon, cooked and chopped; ½ cup pumpkin seeds, toasted

Description

Thanksgiving roasted veggies with green beans and butternut squash are an easy, colorful side dish perfect for your holiday table. This gluten-free and dairy-free recipe combines the sweetness of butternut squash with the earthy flavor of green beans, enhanced by crispy bacon and crunchy pumpkin seeds.

Ingredients

Scale

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

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Instructions

Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.
In a large bowl, toss the green beans with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on one baking sheet.
In the same bowl, toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on the second baking sheet.
Roast the green beans for about 15 minutes until golden-brown spots appear. Remove from the oven.
Lower the oven temperature to 400°F (200°C) and flip the butternut squash cubes. Roast for another 5–10 minutes until tender.
Combine the roasted green beans and squash with chopped bacon and toasted pumpkin seeds in a large bowl. Toss together and serve warm.

Notes

To save time, roast both vegetables at the same time on separate baking sheets, remembering to take the green beans out earlier.
Ensure that the vegetables are spread out in a single layer to avoid steaming.
If doubling the recipe, work in batches to maintain even roasting.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Oven Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 206 kcal
Sugar: 5 g
Sodium: 350 mg
Fat: 14 g
Saturated Fat: 3.5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 5 g
Protein: 7 g
Cholesterol: 15 mg