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Roasted Vegetables For Thanksgiving Dinner

Do you want to wow your friends and family this Thanksgiving? Give this recipe a try.

platter with bread cornucopia and roasted vegetables on dining table

I love roasted vegetables for Thanksgiving dinner, but usually just serve them in a big bowl. Then I came across this idea. I found the basic recipe on another YouTube channel - the witches' cookery. I love this channel because the woman shares ways of connecting with the seasons, including seasonal eating, with a very enjoyable aesthetic. I love her sense of humor and yes, as the title of her channel indicates, it is a very witchy channel. If that sounds good to you, check her out. If not, don't.

Watch Me Make It

The Cornucopia Recipe

This recipe would have easily made 2 cornucopias. I made one cornucopia, 6 bread sticks, and froze enough for another batch of bread sticks.


2 cup warm water

1/4 cup sugar

1 tsp instant yeast

1/2 cup oil

2 tsp salt

6 cup flour plus extra for rolling out

1 egg or coconut oil


  1. In a stand mixer with the dough hook attached, combine water, sugar, and yeast. Mix and allow to sit for about 10 minutes to allow the yeast to wake up and get a bite to eat.

  2. Add oil, salt, and flour while the mixer is running at low to medium speed. Scrape the bowl at least once.

  3. Remove the dough to a flour-covered worksurface and knead with a little additional flour.

  4. Place dough in an oiled bowl and allow to rise until doubled in size.

  5. Meanwhile, create a cornucopia mold using aluminum foil. Essentially a cone shape, filled with aluminum foil balls and then curved up at the pointy end.

  6. In a small bowl, whisk the egg for egg wash. Or place a little coconut oil in a small bowl.

  7. Once the dough is ready, divide the dough into 6 sections. Roll out one at a time (you will likely only need 2-3 for 1 cornucopia), creating a rectangle. You want the dough as thin as possible. Use a pizza cutter to make dough strips about 1 inch wide. Beginning at the skinny end of your mold, begin wrapping a strip of dough around the mold. Overlap as you wrap. When you get to the end of a strip, add a little egg wash or oil and start with the next. The egg wash helps hold the two pieces together.

  8. Once the whole cornucopia is covered (keeping the wide end open), you can add some decorative aspects. Consider a braid around the opening or use cookie cutters to create leaves or fruit shapes from extra dough and 'glue' on with egg wash or oil.

  9. Lightly brush egg wash over the entire cornucopia. Place it on a lined cookie sheet and bake at 350F for about 20 minutes, give or take depending on your stove. Just keep an eye on it.

  10. Once cooked and cooled, gently and slowly remove the foil mold, piece by piece from the inside of the bread.

Making Roasted Vegetables


You can use whatever veggies you want. Quantity depends on how many people you are trying to feed. Always make more than you think you will need because roasted vegetables are delicious! Here are some of my favorites -




Butternut Squash



Bell Peppers

Brussels Sprouts



Beets (cook these separately as the color will bleed and color all the veggies red)

Sweet Potatoes


Kale (just add this part way through roasted so as not to burn it)

Olive Oil

Garlic Powder, Salt, Pepper

Fresh Herbs, 1/4 cup chopped


  1. Clean, peel, and cut into bite-sized pieces. Place in a large bowl.

  2. Sprinkle liberally with salt, pepper, and garlic powder. Drizzle with olive oil.

  3. Mix around to coat veggies with oil.

  4. Transfer to a lined baking sheet. A single layer is best.

  5. Cook at 450F for 20-40 minutes. This depends on your veggie mixture, your oven, and the amount of veggies. Just watch them closely. You want to get just a little bit of browning on the edges. To quote Anne Burrel, "Brown food tastes good".

  6. Once the veggies come out of the oven, sprinkle them with fresh chopped herbs.

Serving It Up

Place the cornucopia on a serving platter, and spoon veggies into it, allowing the veggies to 'spill' out of the cornucopia.

I like to serve roasted veggies with Spiced Cranberry Chutney and Homemade Applesauce on the side. Yummo!!!!

Other Options

You can be very specific about your veggies to get the look you are going for. For example - fill with Brussels Sprouts and Red Bell Pepper for a Christmas Cornucopia.

Or, skip the veggies altogether. Place the cornucopia on a serving tray, and fill it with grapes. Let sliced pears, dried fruits, cheeses, and nuts "spill out" to create a beautiful Wine Party charcuterie!!!

Pin It For Later

pinterest graphic showing bread cornucopia with roasted veggies



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