Description
A delicious mix of roasted vegetables perfect for Thanksgiving.
Ingredients
Scale
- 2 cups carrots, chopped
- 2 cups Brussels sprouts, halved
- 1 cup sweet potatoes, diced
- 1 cup red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon thyme
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine all the vegetables.
- Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and thyme.
- Toss until vegetables are evenly coated.
- Spread the vegetables on a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, or until tender and browned.
- Serve warm as a side dish.
Notes
- You can add other vegetables like zucchini or bell peppers.
- Adjust seasoning to taste.
- Great for leftovers in salads or sandwiches.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: thanksgiving veggies, roasted vegetables, side dish