Here’s another Thanksgiving recipe idea for a standout side dish (or a side dish for any type of meal). We made these roasted vegetables a few years ago as part of our Thanksgiving menu, and remembered loving them. We thought we’d try them again to update the photograph, and see whether the recipe held up to the memory.
Luckily, the vegetables came out steaming (literally!) and delicious. And an added bonus — the comforting smell of vegetables roasting in the oven. We hope you enjoy them as much as we have!
Other Thanksgiving Recipes
Grape and Walnut Salad with Lemon Poppy Seed Dressing
Quinoa with Leeks and Herbs
Acorn Squash Stuffed with Quinoa and Herbs
Roasted Cauliflower with Apples and Dill
Mashed Potatoes with Kale and Garlic
Pear and Pomegranate Salad
Spiced Pumpkin Seed Truffles
- 10 carrots
- 2 sweet potatoes
- 2 turnips or parsnips
- 6 to 8 cloves garlic
- Rosemary (a few sprigs if fresh; 2 teaspoons dried)
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- Fresh ground pepper
- Preheat the oven to 400°F.
- Clean and peel the carrots and turnips and chop into 1 inch chunks. Clean the sweet potatoes and chop into 1 inch chunks (leave the skins on). Finely dice the 6 to 8 cloves of garlic. Place all of the vegetables in a bowl.
- Drizzle 2 tablespoons olive oil on the veggies, add the rosemary, ½ teaspoon kosher salt and fresh ground pepper. Toss to evenly coat the vegetables.
- Line a baking sheet with parchment paper. Spread the vegetables on the sheet and bake for 45 to 55 minutes, until tender.