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Ina Garten's Thanksgiving Roast Vegetables

A recipe for Ina Garten's Oven Roasted Veggies perfect for Thanksgiving. Instructions written in my own words.
Course Side Dish
Cuisine American
Keyword Brussels Sprouts, Fennel, Ina Garten, Potatoes
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes


  • 1 large fennel bulb or 2 small bulbs
  • 1 pound fingerling potatoes
  • 1 pound Brussels sprouts
  • olive oil
  • kosher salt and black pepper to taste


  • Preheat your oven to 425 degrees.
  • Remove the fronds from the fennel. You can save to use later or chop up some of the fronds and sprinkle it on top of the potatoes for more flavor.
  • Quarter the fennel bulbs. Pull apart the layers and set aside.
  • Cut the fingerling potatoes in half, length wise. If you have potatoes that are small, you can leave them whole. If you have some large ones, quarter those ones instead.
  • Trim the ends of the Brussels Sprouts and slice them in half.
  • Place the fennel and potatoes on one sheet pan and the Brussels sprouts on another sheet pan.
  • Drizzle both pans with olive oil. Season with kosher salt and freshly ground black pepper to taste.
  • Roast for 40-45 minutes til the potatoes are cooked through (you can easily pierce with a fork), checking after 20 minutes on the Brussels sprouts.
  • Combine everything into a large bowl and serve hot.