Description
A delightful vegetable medley perfect for Thanksgiving dinner.
Ingredients
Scale
- 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