Thanksgiving Roasted Vegetable Salad Recipe (2024)

FAQs

Can you roast vegetables ahead of time for Thanksgiving? ›

Roast Vegetables keep, freeze, and reheat beautifully, making them a perfect dish to cook ahead for later use on a busy day.

Combine Ingredients in a Jar: Start by placing balsamic vinegar, olive oil, honey, and lemon juice into a small lidded jar. These ingredients create the best dressing for roasted vegetables. It's a perfect balance of tangy, sweet, and smooth flavors that enhance any vegetable dish.

The perfect temperature– 400 degrees Fahrenheit is the perfect temperature for most roasted vegetables. It allows for a crispy, perfectly browned exterior and a fork tender interior. But it will vary based on the types of veggies and oil used. If your veggies are not browning enough, try increasing the temperature.

Add 1 tablespoon cornstarch per pound of vegetables. Toss the vegetables evenly to coat. Spread the veggies in a single layer on a large rimmed baking sheet. Roast until fork-tender and crispy, 20 to 45 minutes, depending on the vegetable.

To make ahead, roast the vegetables just under the total cook time, until firm but not tender. The Brussels sprouts should be cooked through according to the recipe. Reheat the roasted vegetables in trays, covered with foil at 425 degrees F (220 degrees C) for 15 to 20 minutes.

Sometimes I've burned vegetables when roasting them until they were tender. Blanching veggies before roasting them allows them to caramelize a bit without burning. So, try this — enjoy the bounty.

Make sure your pan is big enough to spread the vegetables out evenly in a single layer with a little space between each piece. You don't want to overcrowd the pan, if you think the pan is too crowded, split the vegetable between two pans. Crowded vegetables just create extra moisture and steam in the pan.

Because salt draws moisture out of the food, season veggies just before roasting. Place vegetables hot side down when applicable. Ideally, roast different vegetables separately since they all cook at different times. You can combine them together afterwards!

For less caramelization (and easier clean-up), stick with foil, a nonstick baking mat, or—for palest results—parchment paper. All 3 liners serve as a barrier between the heat-conducting baking sheet and your food.

Vegetables to Avoid Roasting

Green beans, broccoli, and other green-colored vegetables are not as well-suited for roasting because they tend to turn olive green.

What is the first tip for extra crispy roasted vegetables? ›

We love roasted vegetables around here, and we're always interested in simple ways to make this already-versatile technique even more appealing.

Q: Should you line the pan with aluminum foil, or would it be healthier to switch to parchment paper? A: Yes, when roasting vegetables, parchment paper is better than foil.

For vegetables, chicken, and just about everything else, olive oil and ghee are our first choices for roasting at temperatures over 400°F. Not only do they help food cook up with the crispiness you crave, but each one also imparts its own unique flavor that you just don't get from neutral oils like grapeseed or canola.

You want to see a bit of space around the veggies — don't be afraid to split them between two baking sheets if you need to. Crowding will make the vegetables steam instead of roast, and that's the opposite of what we're going for. Also, make sure your oven is good and hot before you put the vegetables in to roast.

Three Days to Go: Start Vegetable Prep and Make Dips, Relishes, and Dressings. This is when to start getting as much vegetable prep done ahead of time as you can. Chop up the mirepoix for the Test Kitchen's Favorite Stuffing recipe and trim and blanch the green beans for the casserole.

Make Ahead and Storage Options

Pile them in a container, drape a damp paper towel over the surface, add a lid, and store it in the produce drawer of your fridge. You can also roast the vegetables ahead of time, cool, and refrigerate them in a lidded container, where they will be tasty for up to four days.

Many Thanksgiving staples can be made entirely ahead of time and reheated before mealtime – think Mashed Potatoes, Sweet Potato Casserole, Green Bean Casserole, and Apple Pie. Others can get most of the way there with minimal cooking the day of.

Tips to keep leftovers (including cooked vegetables)

Refrigerate leftover food within 2 hours after cooking and eat them as soon as possible. To ensure food safety, the World Health Organization and some relevant authorities recommend that leftovers should not be stored in the refrigerator for longer than 3 days.