When it comes to Thanksgiving dinner, I truly believe that a colorful vegetable medley is an absolute must! Not only do they add a vibrant touch to the table, but they also bring a delightful array of flavors that complement the traditional dishes beautifully. This vegetable medley is one of my family’s favorites and has become a staple in our Thanksgiving celebrations. I remember my grandmother always emphasizing the importance of fresh veggies and how they brighten up our meals. Trust me, this medley of Brussels sprouts, carrots, and green beans, roasted to perfection, will steal the show and have everyone asking for seconds!
Ingredients List
- 2 cups Brussels sprouts, halved
- 1 cup carrots, sliced
- 1 cup green beans, trimmed
- 1 cup cauliflower florets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
How to Prepare Instructions
- First things first, preheat your oven to 400°F (200°C). This step is crucial for that perfect roast!
- In a large mixing bowl, toss together all the beautiful vegetables—Brussels sprouts, carrots, green beans, and cauliflower. Just imagine the colors!
- Now, drizzle the vegetables with 2 tablespoons of olive oil. Make sure every piece gets a nice coating—this helps them roast beautifully.
- Sprinkle in 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 2 cloves of minced garlic. The garlic adds such a wonderful aroma, trust me!
- Toss everything again to ensure that the oil and seasonings are evenly distributed. You want a flavorful bite every time!
- Spread the vegetable mixture out on a baking sheet in a single layer. This allows them to roast evenly—no one likes soggy veggies!
- Pop the baking sheet into your preheated oven and roast for 25-30 minutes. Give them a stir halfway through to ensure they’re cooking evenly.
- Once they’re tender and slightly caramelized, take them out of the oven and drizzle with 1 tablespoon of balsamic vinegar before serving. It adds a lovely tang that really brings everything together!
Why You’ll Love This Recipe
- It’s super quick to prepare—perfect for busy Thanksgiving days!
- Packed with vibrant flavors that brighten up any holiday table.
- A healthy addition to your meal, providing essential nutrients and fiber.
- Versatile enough to complement your turkey, ham, or any main dish.
- Great way to use up seasonal veggies and reduce food waste.
- Can easily be customized with your favorite herbs and spices.
- Leftovers taste just as good, making them a fantastic next-day treat.
Tips for Success
- Choose Fresh Vegetables: Always pick the freshest veggies you can find! They’ll taste better and hold up nicely during roasting.
- Uniform Cuts: Cut your vegetables into similar sizes to ensure they cook evenly. Aim for about 1-inch pieces; it’s a game changer!
- Don’t Overcrowd the Pan: If your baking sheet is too crowded, your veggies will steam instead of roast. Give them space to breathe!
- Tweak the Seasonings: Feel free to adjust the salt and pepper to suit your taste. You can add a pinch of red pepper flakes for a bit of heat if you like!
- Stir Halfway Through: Give those veggies a good toss halfway through roasting to promote even cooking and browning.
- Experiment with Add-Ons: Try tossing in some nuts or dried cranberries for an extra crunch and sweetness. It’s a lovely surprise!
Variations
One of the best things about this vegetable medley is how adaptable it is! You can easily switch things up to match your taste and what you have on hand. Here are some fun variations to consider:
- Sweet Potato or Butternut Squash: Add cubes of sweet potato or butternut squash for a sweet and nutty flavor that pairs beautifully with the other veggies.
- Herb Infusion: Toss in some fresh herbs like rosemary or thyme before roasting. They add an aromatic touch that enhances the overall flavor.
- Spicy Kick: If you love a little heat, sprinkle in some chili flakes or paprika for a spicy twist that will wake up your taste buds!
- Colorful Peppers: Add bell peppers in various colors—red, yellow, and orange— for a beautiful presentation and a sweet crunch!
- Seasonal Greens: Consider adding kale or spinach towards the end of roasting for an extra layer of texture and nutrition.
- Nutty Crunch: Toss in some chopped nuts like pecans or walnuts before serving for added crunch and a lovely nutty flavor.
- Dried Fruits: For a hint of sweetness, throw in some dried cranberries or raisins. They pair perfectly with the roasted veggies!
Don’t be afraid to get creative! The more you experiment, the more you’ll discover your new favorite combination for Thanksgiving dinner.
Storage & Reheating Instructions
Leftovers from this delicious vegetable medley can be a real treat! To keep them fresh, transfer any uneaten veggies into an airtight container and store them in the refrigerator. They’ll stay good for up to 3 days, so you can enjoy them again without any fuss.
When it’s time to reheat, I recommend using the oven to preserve their crispy edges. Preheat your oven to 350°F (175°C) and spread the veggies out on a baking sheet. Heat them for about 10-15 minutes, stirring halfway through, until they’re warmed through and just as tasty as the first time. You can also pop them in the microwave, but be careful not to overdo it—just a minute or two should do the trick. Enjoy those fantastic flavors all over again!
Nutritional Information
Understanding the nutrition behind this delightful vegetable medley can help you appreciate just how good it is for you! Here’s a rough estimate of the nutritional data per serving:
- Calories: 150
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
- Sugar: 5g
- Sodium: 200mg
- Cholesterol: 0mg
Keep in mind, these values are estimates and can vary based on the specific ingredients you use. Regardless, you can feel good about adding this veggie medley to your Thanksgiving dinner—it’s not only delicious but also packed with nutrients!
FAQ Section
Can I use frozen vegetables instead of fresh?
Absolutely! While fresh veggies have that lovely crunch and vibrant flavor, frozen vegetables can work in a pinch. Just make sure to thaw and drain them before roasting to avoid excess moisture.
What if I don’t have balsamic vinegar?
No worries! You can substitute it with apple cider vinegar or even lemon juice for a tangy kick. Each will add a slightly different flavor, but they’re great alternatives!
How can I adjust the cooking time if I’m doubling the recipe?
If you’re doubling this vegetable medley, I recommend using two baking sheets to avoid overcrowding. Keep the roasting time the same, but check for doneness a few minutes earlier, as they might cook a bit faster when spread out evenly.
What other vegetables can I add to this mix?
Feel free to get creative! Vegetables like sweet potatoes, zucchini, or even asparagus can add delightful flavors and textures. Just remember to cut them into similar sizes for even cooking.
Can I prepare the vegetables ahead of time?
Yes! You can chop and toss the vegetables with oil and seasonings a few hours in advance. Just store them in the fridge until you’re ready to roast. This will save you time on Thanksgiving!
How do I know when the vegetables are done roasting?
They’re perfect when they’re tender and have a lovely caramelization on the edges. A fork should easily pierce through them, but they shouldn’t be mushy. Keep an eye on them around the 25-minute mark!
Vegetable for Thanksgiving Dinner: 7 Tips for Colorful Success
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful vegetable medley perfect for Thanksgiving dinner.
Ingredients
- 2 cups Brussels sprouts, halved
- 1 cup carrots, sliced
- 1 cup green beans, trimmed
- 1 cup cauliflower florets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine all the vegetables.
- Drizzle with olive oil and season with salt, pepper, and garlic.
- Toss to coat the vegetables evenly.
- Spread the mixture on a baking sheet.
- Roast for 25-30 minutes or until tender.
- Drizzle with balsamic vinegar before serving.
Notes
- Feel free to add other vegetables like sweet potatoes or squash.
- Adjust seasonings to your taste.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegetable for thanksgiving dinner
