Thanksgiving is quickly approaching. I don’t know about you, but the menu planning is the best part! You can get creative while pooling your favorite dishes for a fantastic spread. I’m super excited to get you ready for your big dinner with some show-stopping dishes that’ll be devoured right off of the table. Whether you are hosting at your house, are a guest bringing a dish, hosting a “Friendsgiving”, or just looking for a delicious veggie side, this dish is for you!
Simply roasted with some touches that’ll shine. That’s what I’m all about. Plus, just look at those colors!
Perfect Roasted Veggies
Ingredients
- 10-15 rainbow carrots
- 3 cups Brussels sprouts, sliced
- 1 large red onion, sliced
- 1 acorn squash or squash of choice, sliced
- 2 cups purple seedless grapes
- 1/4 cup extra-virgin olive oil (code LEXI for 10% off)
- 6 garlic cloves, crushed
- 2 sprigs thyme
- 4 sprigs of sage
- 1-2 teaspoons fine pink sea salt
- 1/2 teaspoon pepper
- Optional: 2 tablespoons raw honey
Directions
- Preheat oven to 400°F
- In a bowl, combine sliced onion, Brussels sprouts, carrots, squash, and grapes
- Add in oil, garlic, salt, and pepper
- Toss to evenly combine
- Line a baking sheet and spread out veggies across it
- Top with thyme and sage
- Roast for 45-50 minutes, tossing halfway through
- Once soft and tender, remove from the oven
- Remove any stems (from grapes and herbs)
- If adding honey, add while veggies are warm and toss
- Add additional salt and pepper as desired and serve hot
Perfect Roasted Veggies
Ingredients
- 10-15 rainbow carrots
- 3 cups Brussels sprouts, sliced
- 1 large red onion, sliced
- 1 acorn squash or squash of choice, sliced
- 2 cups purple seedless grapes
- 1/4 cup extra-virgin olive oil (code LEXI for 10% off)
- 6 garlic cloves, crushed
- 2 sprigs thyme
- 4 sprigs of sage
- 1-2 teaspoons fine pink sea salt
- 1/2 teaspoon pepper
- Optional: 2 tablespoons raw honey
Directions
- Preheat oven to 400°F
- In a bowl, combine sliced onion, Brussels sprouts, carrots, squash, and grapes
- Add in oil, garlic, salt, and pepper
- Toss to evenly combine
- Line a baking sheet and spread out veggies across it
- Top with thyme and sage
- Roast for 45-50 minutes, tossing halfway through
- Once soft and tender, remove from the oven
- Remove any stems (from grapes and herbs)
- If adding honey, add while veggies are warm and toss
- Add additional salt and pepper as desired and serve hot
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12 comments on “Perfect Roasted Veggies”
I LOVE that you added grapes to this!!
I love the addition of grapes! & adore all the colors.
I LOVE roasted veggies and this combo. The rainbow carrots add so much color!
I love this recipe! Unfortunately, I am under orders from my doc to avoid Brussel sprouts for a while because of a food sensitivity. Do you have any recommendations for an alternative?
Looks fantastic and would be a great addition to this year’s dinner. Quick question, did you leave the skin on the squash? Thanks for sharing!
These roasted veggies ARE perfect AND beautiful! I mean, it’s like nature’s candy right there! I have a serious obsession with roasted root veggies and caramelized brussels sprouts make me weak in the knees.
YES!!!!! 🙂
How many people would this serve?
I’d say 4!
Do you peel the carrots?
You can — or not!
What’s the difference between pink sea salt and regular sea salt?