Thanksgiving side dish: Roasted Harvest Vegetables

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I LOVE Thanksgiving!  And I love to host this special day for my family.  With one exception.  The TURKEY.  I’m just not ready to handle the one item that everyone looks forward to the most!  So, my Mom still prepares the turkey (and stuffing).  I love to make side dishes, though!  I look forward to the November issues of Food magazine, Rachel Ray and others which showcase super yummy Thanksgiving recipes.

Every year, I try to introduce a new side dish, but there is one staple item that I make every year.  Roasted harvest veggies.  They’re yummy, pretty, and healthier than the other ooey gooey higher calorie dishes on the table.

And preparing them is so easy!

roasted carrotsWHAT YOU NEED:

  • Harvest veggies of your choice:  I like a mix of carrots, sweet potatoes and butternut squash.  You might throw in brussells sprouts, too, for color – just a thought!  A note about the carrots – I like the small ones with the short stems on them (see picture).  And a little purple potatoes or purple carrots are pretty.  I can usually find them at the grocery store this time of year.   Otherwise, just slice regular carrots in half or thirds (long-ways) so they are thinner and that will work, too.
  • Olive oil (1/3 cup)
  • Salt and Pepper
  • Minced garlic (1/3 cup – I cheat and buy the kind in the jar.)
  • Gallon-sized ziplock bag
  • Optional:  Parsley (as a garnish)

WHAT TO DO:

Clean, peel and slice your veggies.  Not too thick, not too thin.  In other words, if the pieces/slices are too thick, they will take forever to cook through.  If they are too thin, they may become saturated by the olive oil, and limp.  The quantity of your veggies really depends on how many people you’re serving –  your call.

Throw them all into the zip lock bag, with the olive oil, salt/pepper and minced garlic.  Seal the bag and lay it on the counter.  Flip it over a few times, gently massage it….mix it all up until you think the veggies are evenly coated with the oil, etc.

Pour everything onto a cookie tray (lined with parchment or foil) or baking dish and bake at 450 degrees until they are soft on the inside and lightly toasted on the outside.  Length of time will depend on the quantity of your veggies, and size and whether they are stacked on top of one another, or layed out evenly.  Just keep an eye on them, flip them over a couple of times and stick a fork into them to see if they are soft.  Usually I bake mine for about 20 minutes.

Place into a serving dish and garnish with parsley or cranberries!

Other ideas to add to your roasted veggies:  rosemary, shallots, red onions, cranberries, pecans, yellow potatoes, parsnips, purple potatoes/carrots, thyme, ginger…be creative (and check Pinterest for more ideas!).

harvest root veggiesthxgving veggies

 

Nicole

November 4, 2015
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4 Comments

  • Reply Mel

    I cheat too. I didn’t think I’ve bought real garlic in years.

    November 4, 2015 at 9:21 pm
    • Reply Shannon

      We all need some short cuts 🙂

      November 5, 2015 at 3:44 pm
  • Reply Jen

    We’re always on the lookout for a great side dish for Thanksgiving and I love this. It’s funny because we have roasted veggies often during the week, but it hadn’t occurred to me for Turkey day too. Have you tired roasting red onion with it? Delish. Thanks for the idea and recipe.

    November 10, 2015 at 4:07 pm
    • Reply Shannon

      I haven’t tried roasting an onion! I need to!!

      November 10, 2015 at 8:57 pm

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