Roasted Vegetables
A hearty medley of carrots, Brussels sprouts, and sweet potatoes, this dish is a colorful and versatile addition to any Thanksgiving feast.
Ingrédients
Vegetables
- 1 pound carrots, peeled and sliced
- 1 pound Brussels sprouts, trimmed and halved
- 1 pound sweet potatoes, cubed
Seasoning
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the sliced carrots, halved Brussels sprouts, and cubed sweet potatoes.
- Drizzle the vegetables with olive oil and sprinkle with salt, pepper, garlic powder, thyme, and rosemary.
- Toss the vegetables until they are evenly coated.
- Spread the seasoned vegetables out in a single layer on a baking sheet.
Cooking
- Place the baking sheet in the preheated oven and roast for about 25-30 minutes, stirring halfway through.
- Check for tenderness and continue roasting for additional 5 minutes if necessary.
Serving
- Remove from oven and serve warm as a delightful side dish.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. They can be reheated at 350°F (175°C) for 10-15 minutes.