Description
A delicious mix of roasted vegetables perfect for Thanksgiving.
Ingredients
Scale
- 2 cups Brussels sprouts, halved
- 2 cups carrots, chopped
- 2 cups sweet potatoes, cubed
- 1 cup red onions, sliced
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the Brussels sprouts, carrots, sweet potatoes, and red onions.
- Drizzle olive oil and maple syrup over the vegetables.
- Add salt and pepper to taste.
- Toss the vegetables until well coated.
- Spread the mixture on a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes until tender and browned.
- Remove from the oven and serve warm.
Notes
- Feel free to add your favorite herbs for extra flavor.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted thanksgiving vegetables