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!
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
Nutrition
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
Nutrition
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!
Browse By Category
PIN THIS POST!
Join The Discussion
How to Make a Parchment Paper Sling
7 Tips for Having the Best Beach Day Ever
How a Nutritionist Decodes a Nutrition Facts Label
Subscribe to Lexis Clean Living
Join our email list to get instant updates and weekly summaries of our top content and special exclusive offers along with our free clean eating kickstart guide!
This website may at times receive a small affiliate commission for products that we shared with you in our posts. Although we may receive a commission for linking certain products, there’s no additional costs to you and all of our opinion and suggestions are 100% our own and unbiased. That’s our promise to you!
12 Responses
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?