Description
A vibrant and flavorful medley of Thanksgiving roasted vegetables including Brussels sprouts, carrots, sweet potatoes, red onion, and cauliflower, seasoned with olive oil, thyme, rosemary, and garlic powder, then roasted to tender, golden perfection for a delicious holiday side dish.
Ingredients
Scale
Vegetables
- 2 cups Brussels sprouts, halved
- 2 cups carrots, cut into 1-inch pieces
- 2 cups sweet potatoes, diced
- 1 red onion, chopped
- 1 cup cauliflower florets
Seasonings
- 3 tablespoons olive oil
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 teaspoon garlic powder
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped for garnish (optional)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
- Combine vegetables: In a large mixing bowl, add the halved Brussels sprouts, chopped carrots, diced sweet potatoes, chopped red onion, and cauliflower florets.
- Season the veggies: Drizzle olive oil over the vegetables, then sprinkle in dried thyme, dried rosemary, garlic powder, salt, and pepper. Toss thoroughly until all pieces are evenly coated with oil and seasonings.
- Arrange on baking sheet: Spread the seasoned vegetables out in a single layer on a large baking sheet, ensuring they are not crowded to allow proper roasting.
- Roast the vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through the cooking time to roast evenly until the vegetables are tender and golden brown.
- Cool slightly: Remove the roasted vegetables from the oven and let them cool for a few minutes.
- Serve: Transfer the roasted veggies to a serving platter, garnish with freshly chopped parsley if desired, and serve warm as a delightful Thanksgiving side dish.
Notes
- Do not overcrowd the baking sheet to ensure vegetables roast rather than steam.
- You can substitute fresh herbs for dried if preferred—use about three times the amount if using fresh.
- For extra flavor, consider adding a splash of balsamic vinegar or a sprinkle of Parmesan cheese after roasting.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
