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.
Servings: 8
Cost: $10
Ingredients
- 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
Instructions
- 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
Notes
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.
Nutrition
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