Easy Roasted Vegetables for Thanksgiving
Easy Roasted Vegetables are the perfect side dish for Thanksgiving. Root vegetables are easy to prepare and take 30 minutes to bake. This healthy side dish is a delicious addition to your Thanksgiving table and simple enough for a weeknight meal.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 8
Cost: $10
- ½ pound carrots
- ½ pound Brussels sprouts, washed, halved and trimmed
- ½ pound fingerling potatoes or baby potatoes
- 8 radishes
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
Preheat oven to 425 degrees
Line a baking sheet with parchment paper or heavy duty aluminum foil
Wash vegetables. Peel carrots, trim off tops, and cut into smaller pieces. Cut stem end off of Brussels sprouts, and slice Brussels sprouts, potatoes and radishes in half lengthwise.
Place vegetables in large bowl. Toss veggies in olive oil, and sprinkle with sea salt, onion powder, garlic powder and pepper
Place on prepared baking sheet in a single layer
Bake for about 30 to 40 minutes, or until fork tender. Stir once or twice so they cook evenly
Sprinkle with freshly grated Parmesan cheese and parsley if desired
Use baby carrots instead of whole carrots for easier prep.
You can use your favorite fall vegetables -- see blog post for ideas.
Recipe can be easily adjusted for desired amounts.
Calories: 64kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 321mg | Potassium: 338mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4951IU | Vitamin C: 32mg | Calcium: 28mg | Iron: 1mg