Description
Deliciously caramelized roasted vegetables that are the perfect Thanksgiving side dish, bursting with color and flavor.
Ingredients
Scale
- 2 cups carrots, peeled and cut into sticks
- 2 cups Brussels sprouts, halved
- 2 cups sweet potatoes, diced
- 1 cup red onion, chopped into wedges
- 1 cup butternut squash, cubed
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Optional: 1/4 cup balsamic vinegar for added flavor
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss together the carrots, Brussels sprouts, sweet potatoes, red onion, butternut squash, and minced garlic in a large bowl.
- Drizzle the olive oil over the vegetable mixture, then sprinkle with thyme, rosemary, salt, and pepper. Mix until evenly coated.
- Spread the veggies in a single layer on the baking sheet to avoid steaming.
- Roast in the preheated oven for 30-35 minutes, stirring halfway for golden brown color.
- Drizzle balsamic vinegar over the veggies while hot, if using, and toss to coat.
Notes
For healthy alternatives, consider cauliflower instead of sweet potatoes for low-carb or chickpeas for added protein. Avoid overcrowding the baking sheet for the best results.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg