Thanksgiving Roasted Vegetables
A colorful and nutritious side dish featuring roasted carrots, Brussels sprouts, butternut squash, and parsnips, perfect for your holiday table.
Ingredients
Vegetables
- 2 cups carrots, peeled and sliced
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash, cubed
- 2 cups parsnips, peeled and sliced
Seasoning and Garnish
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 teaspoon rosemary, chopped
- to taste Salt & pepper
- ¼ cup chopped pecans or cranberries (optional) For garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss all the vegetables with olive oil, maple syrup, herbs, salt, and pepper until well coated.
- Spread the vegetables evenly on a parchment-lined baking sheet, making sure not to overcrowd.
Cooking
- Roast in the oven for 30-35 minutes, flipping the vegetables halfway through, until they are tender and the edges are golden brown.
- For a festive touch, sprinkle chopped pecans or cranberries on the vegetables during the last 5 minutes of roasting.
- Serve warm as a stunning and healthy side dish.
Notes
Make sure to cut the vegetables into similar sizes for even cooking. Feel free to adjust the herbs and spices to your liking. Ensure the vegetables are well spaced on the baking sheet for maximum crispiness.