Description
A delicious mix of roasted vegetables perfect for Thanksgiving.
Ingredients
Scale
- 2 cups carrots, chopped
- 2 cups Brussels sprouts, halved
- 2 cups sweet potatoes, cubed
- 1 cup red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon rosemary
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the vegetables by washing and cutting them.
- In a large bowl, toss the vegetables with olive oil, salt, pepper, and rosemary.
- Spread the vegetables on a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, stirring halfway through.
- Check for tenderness and adjust cooking time if necessary.
- Serve warm as a side dish for Thanksgiving.
Notes
- You can add other vegetables like zucchini or bell peppers.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted thanksgiving vegetables, thanksgiving side dish, roasted vegetables