Description
A simple and delicious recipe for roasted vegetables perfect for Thanksgiving.
Ingredients
Scale
- 2 cups carrots, chopped
- 2 cups Brussels sprouts, halved
- 2 cups sweet potatoes, cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon thyme
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the chopped vegetables.
- Drizzle with olive oil and season with salt, pepper, garlic powder, and thyme.
- Toss the vegetables until evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 25-30 minutes, stirring halfway through.
- Remove from the oven and serve warm.
Notes
- Use any seasonal vegetables you prefer.
- Adjust cooking time based on the size of the vegetable pieces.
- Can be made ahead and reheated before serving.
- 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: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted vegetables thanksgiving