Perfect Roasted Veggies

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!

Perfect Roasted Veggies

Simply roasted with some touches that’ll shine. That’s what I’m all about. Plus, just look at those colors!

Perfect Roasted Veggies

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RoastedVeggies5

0.0 rating

Perfect Roasted Veggies


Yield 4
Prep Time 10 min
Cook Time 50 min
Total Time 1 hour



Author: Lexi
Scale This Recipe

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

Nutrition

Loading nutrition data...
0.0 rating

Perfect Roasted Veggies



Prep Time 10 min
Cook Time 50 min
Total Time 1 hour



Author: Lexi
Scale This Recipe

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

Nutrition

Loading nutrition data...

I was selected by American Express to contribute to its Tumblr community. As such I was paid for my services, but all opinions in general and about American Express are my own.

P.S. Don’t forget to use my handy guide to plan your meal!Thanksgiving Guide

 

12 comments
November 6, 2015

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Join The Discussion

12 responses to “Perfect Roasted Veggies”

  1. I LOVE that you added grapes to this!!

  2. I love the addition of grapes! & adore all the colors.

  3. Brittany says:

    I LOVE roasted veggies and this combo. The rainbow carrots add so much color!

  4. Amanda in Washington says:

    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?

  5. Bre says:

    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!

  6. 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.

  7. Amanda says:

    How many people would this serve?

  8. Jane says:

    Do you peel the carrots?

  9. Tara says:

    What’s the difference between pink sea salt and regular sea salt?

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