Thanksgiving Vegetable Side Dishes
A colorful and nutritious assortment of roasted vegetables perfect for your Thanksgiving feast.
Ingredients
Vegetables
- 2 cups Green beans Trimmed
- 2 cups Brussels sprouts Halved
- 2 cups Carrots Peeled and cut
- 2 cups Sweet potatoes Peeled and chopped
- 2 cups Butternut squash Peeled and chopped
Seasoning
- 4 tablespoons Olive oil For tossing
- 1 teaspoon Salt To taste
- 1 teaspoon Pepper To taste
- 3 cloves Garlic Minced
- 2 tablespoons Herbs (rosemary and thyme) Fresh, to sprinkle on top
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and peel (if necessary) your vegetables. Cut them into similar-sized pieces for even cooking.
- Place the chopped vegetables in a large bowl. Add olive oil, salt, pepper, and minced garlic. Toss everything to coat well.
Cooking
- Spread the vegetables on a baking sheet in a single layer.
- Bake in the preheated oven for about 25-30 minutes or until they are tender and lightly browned.
- Halfway through cooking, give them a stir to ensure that they roast evenly.
- Remove from the oven and sprinkle with fresh herbs. Serve warm.
Notes
Use fresh vegetables for the best flavor and texture. Feel free to add your favorite spices or other ingredients, such as cheese or nuts, to elevate the flavor. Experiment with different cooking methods like steaming or grilling.