Description
A delicious blend of seasonal vegetables roasted to perfection for Thanksgiving.
Ingredients
Scale
- 2 cups carrots, chopped
- 2 cups Brussels sprouts, halved
- 2 cups sweet potatoes, cubed
- 1 cup red onion, sliced
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine all vegetables.
- Drizzle with olive oil, salt, pepper, and rosemary.
- Toss until vegetables are evenly coated.
- Spread vegetables in a single layer on a baking sheet.
- Roast for 25-30 minutes, stirring halfway through.
- Remove from oven and serve hot.
Notes
- Feel free to add other vegetables like parsnips or butternut squash.
- Adjust seasoning to your taste.
- 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: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted thanksgiving vegetables