Thanksgiving Veggie Sides
A colorful and flavorful medley of roasted seasonal vegetables, perfect for enhancing your Thanksgiving table.
Ingrédients
Main Ingredients
- 1 pound Brussels Sprouts, trimmed and halved Ensure even cooking.
- 2 large Carrots, cut into sticks Provides a delightful crunch.
- 1 pound Green Beans, trimmed Make preparation quick and easy.
Seasoning and Oil
- 3 tablespoons Olive Oil For rich flavor and roasting aid.
- 1 teaspoon Salt Enhances natural vegetable taste.
- ½ teaspoon Pepper Adds a hint of heat.
- 3 cloves Garlic, minced (optional) For an aromatic touch.
- 1 tablespoon Herbs (e.g., thyme or rosemary, optional), freshly chopped For a burst of flavor.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Trim and halve the Brussels sprouts, cut the carrots into sticks, and trim the ends off the green beans.
Toss with Seasonings
- In a large bowl, add all prepared vegetables. Drizzle with olive oil, sprinkle in salt, pepper, and optional garlic and herbs.
- Toss everything until well coated.
Roasting
- Spread the vegetable mix in a single layer on a baking sheet, ensuring not to overcrowd them.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through.
- Check for tenderness and caramelization; adjust roasting time if needed.
Serving
- Remove from oven and let cool slightly. Serve warm as a delicious side dish.
Notes
These veggie sides can be prepped a day ahead. Store in the fridge and roast fresh for best results. They’re great beyond Thanksgiving for casual get-togethers and barbecues.