Description
A simple guide to making roasted vegetables for Thanksgiving.
Ingredients
Scale
- 2 cups Brussels sprouts, halved
- 2 cups carrots, sliced
- 2 cups sweet potatoes, cubed
- 2 cups red onions, chopped
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon fresh rosemary, chopped
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the vegetables by washing and cutting them as specified.
- Place all vegetables in a large bowl.
- Add olive oil, salt, pepper, garlic powder, and rosemary.
- Toss to coat the vegetables evenly.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 25-30 minutes, stirring halfway through.
- Check for doneness; they should be tender and slightly caramelized.
- Remove from oven and serve warm.
Notes
- You can use any combination of vegetables you prefer.
- For extra flavor, add balsamic vinegar before roasting.
- 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: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted vegetables thanksgiving