Roasted Vegetables (Colorful Fall Mix for Thanksgiving!)
Roasted Vegetables work for dinner anytime or make a classic Thanksgiving side dish. Learn how easy it is to oven roast vegetables at home!
- 12 ounces Baby Rainbow Carrots
- 1 medium sweet potato
- 1 butternut squash
- 2 cups brussel sprouts
- 1 tablespoon aged balsamic
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon fresh cracked pepper
- 1 tablespoon fresh thyme leaves off the stem
- 1 tablespoon rosemary finely chopped
prep the veggies
PRO TIP: You want to cut all the veggies into small similar sized pieces about ½".
Wash and slice the baby carrots and Brussel sprouts. Cut the carrots into ½" pieces and Remove any wilted leaves on the Brussel sprouts, and cut into quarters. PRO TIP: this makes them easier to eat!
Peel the sweet potatoes, and cut into small cubes about ½"
Cut the top and bottom off the butternut squash. Using a peeler, remove the skin. Next, carefully cut in half. Lay flat on the board face down, cut each half in half. Next slice into slabs and cut into ½" cubes.
roasting the vegetables
Spray a large sheet pan with nonstick spray, and spread the vegetables. PRO TIP: darker sheet pans tend to roast and bake food quicker! I use an old dark colored sheet pan when roasting veggies.
Preheat the oven to 400 degrees.
Roast the vegetables for 30 minutes and then check them, give them a good stir.
The veggies will be done after 45 minutes if they are cut small into ½" pieces. If you cut them larger they could need a few more minutes till done. Take a bite of them to check if tender.
Garnish with fresh herbs like thyme and parlsely and you can add a couple slices of butter.
You can freeze extra leftover roasted vegetables, and make vegetable soup with them. Simply defrost, add chicken stock, and reheat in a pot on the stove. Blend with a stick blender, and add a splash of cream for a delicious soup!
Cut the Brussel sprout into quarters, PRO TIP: this makes them easier to eat!
Fresh herbs add so much flavor to roasted vegetables. Classic herbs that work best are rosemary, basil, thyme, and parsley. Other options are chervil, tarragon, coriander, cumin, and dill.
make and prep ahead tips:
One thing I love to do is get all my vegetables cut into the same size pieces and load them into zip-top bags. Then I add the olive oil, salt, pepper, balsamic vinegar, fresh thyme, and rosemary into the bags.
Seal and toss, to mix. Then stash in the fridge overnight, you can even prep these a couple of days ahead.
When ready to roast, pull out of the fridge about 30 minutes before roasting, place on a large sheet pan. r
You can also roast them till they are almost all soft, then reheat and they will be cooked perfectly and not go too soft. Simply reheat for 10 minutes at 350 degrees.
Serving: 16g | Calories: 71kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 175mg | Potassium: 311mg | Fiber: 3g | Sugar: 3g | Vitamin A: 10050IU | Vitamin C: 22mg | Calcium: 44mg | Iron: 1mg