Martha Stewart Thanksgiving Vegetables Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 30, 2026

Martha Stewart Thanksgiving vegetables are a roasted mix of Brussels sprouts, carrots, parsnips, and green beans, finished with melted butter, maple syrup, and fresh thyme. The edges caramelize and turn golden while the centers stay tender, and the maple glaze brings a gentle sweetness that balances the earthy roots. This version is inspired by Martha Stewart and her classic holiday entertaining style, not a copy of her exact recipe.

It takes 55 minutes from start to finish, with 20 minutes of prep and 35 minutes in the oven, and most of that time is hands-off. The steps are simple enough for a weeknight but the platter looks right at home on a holiday table, and it scales well for a potluck since one sheet pan serves 8.

Why This Martha Stewart Thanksgiving Vegetables Works

Roasting at 425°F (220°C) gives the dense roots a head start before the quick-cooking green beans join the pan. That two-stage timing is what keeps the sprouts and parsnips deeply browned without turning the beans to mush.

The maple-butter mixture does double duty: a small spoonful glazes the beans when they go in, and the rest is drizzled over everything at the end. Fresh lemon juice cuts through the butter and sweetness so the platter tastes bright rather than heavy.

What You’ll Love About It

• One Pan — Everything roasts on a single sheet, so cleanup stays easy.
• Hands-Off Roasting — The oven does most of the work in under 40 minutes.
• Balanced Flavor — Maple sweetness meets earthy roots and a squeeze of lemon.
• Feeds a Crowd — One batch serves 8 alongside the rest of the meal.

Ingredients

You need 11 ingredients for this side dish, most of which are easy to find in the fall and winter produce aisle.

• 1 pound (454g) Brussels sprouts — trimmed and halved lengthwise
• 4 medium carrots (about 12 ounces/340g) — peeled and cut into 2-inch (5cm) sticks
• 2 medium parsnips (about 10 ounces/283g) — peeled and cut into 2-inch (5cm) sticks
• 3 tablespoons (45ml) olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons (42g) unsalted butter — melted
• 2 tablespoons (30ml) pure maple syrup — use the real thing, not pancake syrup
• 1 tablespoon fresh thyme leaves — chopped
• 12 ounces (340g) green beans — trimmed
• 1 tablespoon fresh lemon juice

Equipment

• Large rimmed baking sheet — about 18 by 13 inches (46 by 33cm)
• Large mixing bowl — for tossing the roots with oil
• Small bowl — for whisking the maple butter
• Chef’s knife and cutting board — for trimming and cutting the vegetables
• Vegetable peeler — for the carrots and parsnips
• Warm serving platter — a wide one makes tossing easier

How to Make Martha Stewart Thanksgiving Vegetables

Step 1: Heat the Oven and Line the Pan

Position a rack in the center of the oven and preheat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easier cleanup. Give the oven a full 15 minutes to come to temperature so the vegetables start browning right away.

Step 2: Toss and Roast the Root Vegetables

In a large bowl, toss the 1 pound (454g) halved Brussels sprouts, 4 carrots, and 2 parsnips with 3 tablespoons (45ml) olive oil, 1 teaspoon of the kosher salt, and 1/2 teaspoon black pepper until evenly coated. Spread them in a single layer on the prepared sheet, cut sides down where possible, and roast for 20 minutes, stirring once halfway through, until the edges begin to brown and the sprouts are crisp-tender. Crowding the pan steams the vegetables instead of browning them, so use a second sheet if they don’t fit comfortably.

Step 3: Whisk the Maple Butter

While the roots roast, whisk together 3 tablespoons (42g) melted unsalted butter, 2 tablespoons (30ml) maple syrup, and 1 tablespoon chopped fresh thyme in a small bowl. Set it aside; if it sits long enough to firm up, give it a quick stir before using.

Step 4: Add the Green Beans

Remove the baking sheet from the oven and push the roasted vegetables to one side. Add the 12 ounces (340g) trimmed green beans to the empty space, drizzle with about 1 tablespoon of the maple-butter mixture, and sprinkle with the remaining 1/2 teaspoon salt. Toss the beans gently to coat, then spread everything back into a single layer.

Step 5: Roast Until Caramelized

Return the sheet to the oven and roast for 10 to 12 minutes more, until the green beans are tender-crisp and the root vegetables are deeply caramelized and fork-tender. Watch closely toward the end; the maple butter can scorch if left too long, and any dark spots on the parchment will taste bitter.

Step 6: Finish and Serve

Transfer the vegetables to a warm serving platter. Drizzle with the remaining maple-butter mixture and 1 tablespoon fresh lemon juice, and toss gently to combine. Taste and adjust with additional salt and pepper if needed, then serve hot.

What to Serve With It

This platter fits right in next to roast turkey, a holiday meatloaf, or roast chicken, and it pairs well with mashed potatoes, stuffing, and cranberry sauce. A pitcher of apple cider or sparkling water with lemon rounds out the table nicely.

Tips for the Best Results

Cut the carrots and parsnips to the same 2-inch (5cm) size so they finish at the same time as the sprouts. Keep the maple butter off the roots until the final drizzle, since the sugars burn quickly at 425°F (220°C). Dry the vegetables well after washing so they brown instead of steam.

Easy Variations

• Add Shallots — Toss 2 sliced shallots with the roots for extra sweetness.
• Swap the Syrup — Use 2 tablespoons (30ml) honey in place of maple.
• Try Other Roots — Replace the parsnips with 10 ounces (283g) of cubed butternut squash.
• Brighten It Up — Stir in 1 teaspoon orange zest with the lemon juice.

Storing and Reheating

• Fridge Storage — Keep leftovers in an airtight container for up to 3 days.
• Freezer Storage — Cool completely, then freeze in a freezer-safe bag for up to 2 months.
• Make Ahead — Prep the cut vegetables up to 1 day ahead and chill the maple butter 2 days ahead.
• Reheating — Warm on a baking sheet at 350°F (175°C) for 10 to 12 minutes, until heated through.

Nutrition (per serving)

These values are estimates per serving and will vary with the exact vegetables and brands you use.

FAQs

Can I make this Martha Stewart Thanksgiving vegetables recipe ahead of time?

You can trim and cut all the vegetables up to 1 day ahead and refrigerate them in a sealed container. The maple butter can be mixed 2 days ahead and gently rewarmed before you drizzle it.

What can I use instead of parsnips?

An equal weight of butternut squash, rutabaga, or extra carrots works well and roasts in about the same time. Cut any swap into the same 2-inch (5cm) sticks so everything finishes together.

How do I know when the vegetables are done?

The sprouts and roots should be fork-tender with deeply browned edges, and the green beans should be tender-crisp. If the beans are ready before the roots, move them to a serving platter and give the roots a few more minutes.

Why did my vegetables come out soggy?

Overcrowding the pan traps steam, so spread everything in a single layer or use two sheets. Wet vegetables and a low oven temperature cause the same problem, so dry them well and preheat fully to 425°F (220°C).

Martha Stewart-Inspired Thanksgiving Vegetables

Print Recipe

A golden, buttery medley of roasted Brussels sprouts, carrots, and parsnips with crisp-tender green beans, finished with fresh thyme and a hint of maple. Inspired by Martha Stewart’s classic holiday entertaining style, this side dish brings balanced sweetness and earthy depth to the Thanksgiving table. The vegetables roast until caramelized at the edges while staying tender inside, making it a reliable, crowd-pleasing accompaniment.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 35
• Total Time: 55
• Yield: 8 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 pound (454g) Brussels sprouts, trimmed and halved lengthwise
• 4 medium carrots (about 12 ounces/340g), peeled and cut into 2-inch (5cm) sticks
• 2 medium parsnips (about 10 ounces/283g), peeled and cut into 2-inch (5cm) sticks
• 3 tablespoons (45ml) olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons (42g) unsalted butter, melted
• 2 tablespoons (30ml) pure maple syrup
• 1 tablespoon fresh thyme leaves, chopped
• 12 ounces (340g) green beans, trimmed
• 1 tablespoon fresh lemon juice

Instructions

1. Position a rack in the center of the oven and preheat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easier cleanup.
2. In a large bowl, toss the Brussels sprouts, carrots, and parsnips with the olive oil, 1 teaspoon of the kosher salt, and the black pepper until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet, cut sides down where possible, and roast for 20 minutes, stirring once halfway through, until the edges begin to brown and the sprouts are crisp-tender.
3. While the root vegetables roast, whisk together the melted butter, maple syrup, and chopped thyme in a small bowl. Set aside.
4. Remove the baking sheet from the oven and push the roasted vegetables to one side. Add the green beans to the empty space, drizzle with a little of the maple-butter mixture (about 1 tablespoon), and sprinkle with the remaining 1/2 teaspoon salt. Toss the green beans gently to coat, then spread everything back into a single layer.
5. Return the baking sheet to the oven and roast for 10 to 12 minutes more, until the green beans are tender-crisp and the root vegetables are deeply caramelized and fork-tender. Watch closely toward the end; the maple butter can scorch if left too long.
6. Transfer the vegetables to a warm serving platter. Drizzle with the remaining maple-butter mixture and the fresh lemon juice, and toss gently to combine. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, cool completely and transfer to a freezer-safe bag or container for up to 2 months; thaw overnight in the refrigerator before reheating. Reheat on a baking sheet in a 350°F (175°C) oven for 10 to 12 minutes, or until heated through, stirring once. Make ahead: the vegetables can be prepped (trimmed and cut) up to 1 day in advance and stored in the refrigerator; the maple-butter mixture can be made up to 2 days ahead and refrigerated, then gently rewarmed before using.

Nutrition

• Calories: 175
• Sugar: 8g
• Sodium: 310mg
• Saturated Fat: 4g
• Carbohydrates: 19g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 12mg

Keywords: Martha Stewart Thanksgiving vegetables, roasted Thanksgiving vegetables, holiday vegetable side dish, Brussels sprouts and carrots, maple roasted vegetables, easy Thanksgiving side, roasted root vegetables, green beans and parsnips, Thanksgiving sides, fall vegetable medley