Description
A simple and delicious roasted vegetable tray perfect for Thanksgiving with minimal cleanup.
Ingredients
Scale
- 2 lbs Brussels sprouts, trimmed and halved
- 1 lb sweet potatoes, peeled and cubed
- 1 lb carrots, peeled and cut into 1-inch pieces
- 1 red onion, cut into wedges
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss Brussels sprouts, sweet potatoes, carrots, and red onion with olive oil, minced garlic, rosemary, thyme, salt, and pepper.
- Spread the vegetables in a single layer on a large baking sheet.
- Roast for 30-40 minutes, or until vegetables are tender and slightly caramelized, flipping halfway through.
- Serve hot.
Notes
- For extra flavor, you can add a drizzle of balsamic glaze before serving.
- Feel free to add other root vegetables like parsnips or butternut squash.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of tray
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Thanksgiving, roasted vegetables, one-pan meal, minimal cleanup, side dish, healthy, vegetarian