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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Perfect Roasted Veggies
Serves 4
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 10-15 rainbow carrots
  2. 3 cups Brussels sprouts, sliced
  3. 1 large red onion, sliced
  4. 1 acorn squash or squash of choice, sliced
  5. 2 cups purple seedless grapes
  6. 1/4 cup extra-virgin olive oil (code LEXI for 10% off)
  7. 6 garlic cloves, crushed
  8. 2 sprigs thyme
  9. 4 sprigs of sage
  10. 1-2 teaspoons fine pink sea salt
  11. 1/2 teaspoon pepper
  12. Optional: 2 tablespoons raw honey
Instructions
  1. Preheat oven to 400°F
  2. In a bowl, combine sliced onion, Brussels sprouts, carrots, squash, and grapes
  3. Add in oil, garlic, salt, and pepper
  4. Toss to evenly combine
  5. Line a baking sheet and spread out veggies across it
  6. Top with thyme and sage
  7. Roast for 45-50 minutes, tossing halfway through
  8. Once soft and tender, remove from the oven
  9. Remove any stems (from grapes and herbs)
  10. If adding honey, add while veggies are warm and toss
  11. Add additional salt and pepper as desired and serve hot
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Perfect Roasted Veggies

Prep Time 10 min Cook Time 50 min Total Time 1:00

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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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

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

 

Watermelon Salad with Basil-Ginger Dressing

I love the warm weather. It seriously makes me so happy. Sunshine does some amazing things, my friends. I mean, I feel like all Winter I hibernated and now we’re BACK. Ya with me?

Like last night for example. We went into Boston and had the best dinner at Wink & Nod. The concept is really cool- it is essentially a rotating kitchen where every 6 month a new chef runs the kitchen and experiment with creative and bold dishes to pair with their cocktails. This month the Chef Patrick whipped up some amazing cuisine inspired by the Philippines, Malaysia, Japan, Thailand, and many more. It was a seriously awesome night with some amazing #Boston bloggers (so so full). Love to the awesome Sarah from Sarahfit and all the talented ladies I met- Monica, Katie, and Becky!

So speaking of warm weather and fun Spring and Summer night’s out, let’s get the grill ready to go! I mean, I’ve fully taken advantage of the warm weather/no oven cooking the past few days. The absolute perfect refreshing side is this watermelon salad. Seriously. So perfect.

This watermelon salad is packed with the perfect warm weather flavors: Sweet watermelon drizzled with delicious olive oil, garnished with toasted almonds, bacon, mint, sliced red onion, and a sweet Basil Ginger Dressing. This will be a BBQ hit all summer long!

Watermelon Salad with Basil-Ginger Dressing

My blogger friends and I are back to bring you BBQ sides that are perfect all Spring and Summer long. You really cannot go wrong with these, they are all gluten and dairy-free and veggie-packed!

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Roasted Sweet Potato Salad from Brittany of Eating Bird Food

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Healthy Asian Snap Pea Salad from Davida of The Healthy MavenASIAN-SNAP-PEA-SALAD-labelled

Pineapple Coleslaw from Lee of Fit Foodie Finds

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Sweet Potato Salad with Avocado Pesto from Taylor of Food Faith FitnessROUNDUP-2

Have 15 minutes or less? My watermelon salad is the perfect combination of savory and sweet, and screams SUMMER (okay, Spring).

Watermelon Salad with Basil-Ginger Dressing

Watermelon Salad with Basil-Ginger Dressing

Watermelon Salad with Basil-Ginger Dressing

 

Watermelon Salad with Basil-Ginger Dressing

Watermelon Salad with Basil-Ginger Dressing

Watermelon Salad with Basil-Ginger Dressing

Prep Time 15 min Total Time 0:15

Ingredients

  • 1 medium watermelon
  • 1/3 cup slivered almonds, toasted
  • 1/2 red onion, finely sliced
  • 1 tbsp extra-virgin olive oil
  • Dash fine pink sea salt
  • 1-2 tbsp fresh mint, chopped
  • Optional: 1/3 cup feta cheese (leave out for dairy-free & vegan)
  • Optional: 4 strips crispy bacon, chopped

Basil-Ginger Dressing

  • 1 1/2 tbsp raw honey
  • 1 tbsp water
  • 1 tsp grated ginger
  • 2 tbsp fresh basil

Directions

  • In a bowl place cubed watermelon
  • Drizzle olive oil and sea salt over it
  • In a skillet over medium heat, toast almonds
  • Cook bacon using your desired method
  • Assemble the salad by adding your sliced onion, bacon, feta, almonds, and mint leaves
  • In a blender, blend dressing ingredients until smooth and drizzle over salad
  • Serve immediately
  • Recipe Notes

  • Serving size will depend on the size of your watermelon
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Easy & Healthy Fried Plantains

    Happy Foodie Friday with American Express! I’ll often whip up some healthy fried plantains to go along with breakfast, Mexican night dinner, lunches, and so on. Whenever I make plantains and share photos on my Instagram page, I get asked over and over how exactly I make them!

    Let’s make today our little how-to day! Now go out and buy those plantains 🙂Easy & Healthy Fried Plantains

    Easy & Healthy Fried Plantains
    Serves 2
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    Print
    Prep Time
    2 min
    Cook Time
    8 min
    Total Time
    10 min
    Prep Time
    2 min
    Cook Time
    8 min
    Total Time
    10 min
    Ingredients
    1. 2 yellow plantains*
    2. 2 tbsp coconut oil or avocado oil
    3. Pink sea salt, to taste
    4. Optional: 1/2 tsp cinnamon
    Instructions
    1. Cut plantains into desired pieces
    2. Heat oil in your skillet until hot
    3. Place cut plantains into the skillet
    4. Flip after 4-5 minutes
    5. Remove, transfer to a plate lined with paper towels, and pat
    6. Add salt and cinnamon as desired
    Notes
    1. *yellow plantains are sweet where green plantains are not, they make tostones!
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

    We eat fried plantains with eggs for breakfast, mexican night plates, or with beef barbacoa salads and bowls! They make for a perfect carb, especially when you’re craving a little something sweet.

    Beef Barbacao Bowls

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

    Do you love plantains? What’s your favorite way to eat them?

    Easy & Healthy Fried Plantains

    Prep Time 2 min Cook Time 8 min Total Time 0:10

    Ingredients

    Directions

  • Cut plantains into desired pieces
  • Heat oil in your skillet until hot
  • Place cut plantains into the skillet
  • Flip after 4-5 minutes
  • Remove, transfer to a plate lined with paper towels, and pat
  • Add salt and cinnamon as desired
  • Recipe Notes

  • *yellow plantains are sweet where green plantains are not, they make tostones!
  • Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!