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Martha Stewart-Inspired Thanksgiving Vegetables

Close-up of Martha Stewart-Inspired Thanksgiving Vegetables showing its texture
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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.

Ingredients

Scale
  • 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

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

Find it online: https://marthadishes.com/martha-stewart-thanksgiving-vegetables-recipe/