This is my last post before Thanksgiving! oh, my. I felt I had to do a quick post on roasted vegetables as it is a stable for my fall table. I particularly love roasted butternut squash, beets, parsnips, onions, and broccoli. I love to roast my broccoli until it is almost burnt and super crispy. It’s like little broccoli chips. Anyway, roasting vegetables is super easy. The hardest part is prepping them. If you’re short on time you can buy them peeled and chopped at most stores.
These are a perfect side for any meal, and are quite delightful as an easy, colorful side for Thanksgiving. If you are looking for other options for any portion of your meal check out this recipe roundup from last year Thanksgiving Feast Suggestions . I need to add a few things from this year of course, like:
One Dish Holiday Meal -Perfect for a vegan to bring to non-vegan Thanksgiving
Roasted Vegetables
Ingredients
- Lots of vegetables (about 6 cups) cut into even sized 1/2-1″ pieces
- Some of my favorites are broccoli, carrots, beets, onion, parsnips, and winter squash. I might also add in potatoes or sweet potatoes to add more bulk if needed.
- Olive oil- I never measure this, but about 1/4 cup
- Salt – also never measured, sprinkle a little on knowing you can always add more later
- Other herbs and spices if you like. I almost always only use salt as it allows the flavor of the vegetables to really shine.
Instructions
- Preheat your oven to 400
- Place vegetables in a single layer on a sheet pan with sides, I use my biggest jellyroll pan.
- Drizzle olive oil over vegetables, sprinkle with salt, and stir so vegetables have an even coating of oil.
- Bake, stirring every 15 minutes or so until starting to become brown and crispy on the edges, and sweet and caramelized. I like to cook mine about 40-50 minutes depending on how big I have cut them.
- They are perfect as is for a side dish, or try them in pasta, lasagna, salads, burritos, enchiladas, risotto, soup, you get the picture.
Happy Food Ninja 