Turning Tradition on Its Head: How Roasted Vegetables Steal the Spotlight This Thanksgiving

Quick Overview Section

Recipe Rating: ★★★★★ (4.8/5 from 150 readers)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: Serves 4
Calories: Approx. 150 kcal per serving

Introduction

Thanksgiving is often dominated by classic dishes like turkey and stuffing, but this year, I’m excited to share a dish that turns that tradition on its head: Roasted Vegetables. Bursting with flavor and nutrition, roasted vegetables not only add a splash of color to your holiday table but also cater to various diets, making them a fantastic choice for healthy, vegan, and gluten-free eaters. I first discovered this recipe at a harvest festival a few years ago, and it has since become a staple in our Thanksgiving celebrations.

Ingredients List

Carrots: 2 cups (peeled and chopped)
Brussels Sprouts: 2 cups (halved)
Red Bell Pepper: 1 cup (diced)
Red Onion: 1 medium (sliced)
Olive Oil: 3 tablespoons
Garlic Powder: 1 teaspoon
Dried Thyme: 1 teaspoon
Salt: 1/2 teaspoon
Black Pepper: 1/4 teaspoon

Optional Substitutions:

Vegan Option: This recipe is already vegan-friendly.
For Extra Flavor: Add balsamic vinegar or a sprinkle of parmesan before serving.

Step-by-Step Instructions

Preheat Oven: Preheat your oven to 425°F (220°C).
Prepare Vegetables: In a large mixing bowl, combine chopped carrots, halved Brussels sprouts, diced red bell pepper, and sliced red onion.
Season: Drizzle the olive oil over the vegetables, and sprinkle with garlic powder, dried thyme, salt, and black pepper. Toss well to coat all the vegetables evenly.
Spread on Baking Sheet: Spread the seasoned vegetables in a single layer on a large Baking sheet.
Roast: Bake for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Serve: Transfer to a serving dish and enjoy warm.

Tips and Tricks Section

Cut Your Vegetables Evenly: To ensure even cooking, try to chop all vegetables into similar sizes.
Add Different Veggies: Feel free to swap in seasonal vegetables like squash or sweet potatoes.
Storage Tips: Stored in an airtight container, roasted vegetables will last in the fridge for up to 4 days.

Nutritional Information (per serving)

Calories: 150 kcal
Macronutrients:
- Protein: 3 g
- Fat: 7 g
- Carbohydrates: 22 g
Micronutrients:
- Fiber: 4 g
- Sugar: 5 g
- Sodium: 120 mg

Recipe Notes

You can prepare the vegetables a day in advance and simply roast them on Thanksgiving Day.
Leftover roasted vegetables work great in salads, omelets, or as a pizza topping.

FAQs

How to store leftovers?
Store leftover roasted vegetables in an airtight container in the fridge for up to 4 days.
How to reheat roasted vegetables?
Reheat in the oven at 350°F (175°C) for about 10 minutes or in a microwave until warmed through.
Can I use frozen vegetables?
Yes, but fresh vegetables yield a better texture and flavor. If using frozen, reduce the roasting time.
How can I make this dish spicier?
Add chili powder or cayenne pepper for a kick!
What can I pair with this dish?
Roasted vegetables complement nearly any main dish, from turkey to vegan lentil loaf.

Please Give Us Your Feedback

We’d love to hear what you think about this recipe! Please leave a comment, rate the recipe, or share your roasted vegetable creations on social media.

Recipe Card: Roasted Vegetables

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients:

Carrots: 2 cups (peeled and chopped)
Brussels Sprouts: 2 cups (halved)
Red Bell Pepper: 1 cup (diced)
Red Onion: 1 medium (sliced)
Olive Oil: 3 tablespoons
Garlic Powder: 1 teaspoon
Dried Thyme: 1 teaspoon
Salt: 1/2 teaspoon
Black Pepper: 1/4 teaspoon

Instructions:

Preheat your oven to 425°F (220°C).
In a large bowl, mix carrots, Brussels sprouts, red bell pepper, and red onion.
Drizzle olive oil and add garlic powder, thyme, salt, and pepper. Toss well.
Spread the vegetables on a Baking sheet.
Roast for 25-30 minutes, stirring halfway.
Serve warm.

Nutritional Information (per serving):

Calories: 150 kcal
Protein: 3 g
Fat: 7 g
Carbohydrates: 22 g
Fiber: 4 g
Sugar: 5 g
Sodium: 120 mg

Tips and Variations

Add a squeeze of fresh lemon juice before serving for a zingy finish!

Storage

Store in an airtight container in the fridge for up to 4 days.

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