An easy, tasty Thanksgiving roasted vegetable side dish to add more veggies to your Thanksgiving, Friendsgiving, or holiday table. A fabulous recipe for the fall or winter season that is gluten-free, dairy-free, and vegan.
1tablespoonwhite wine vinegarred wine vinegar or lemon juice
Preheat oven to 425°F.
Toss all the vegetables with the olive oil, rosemary, and salt on a large rimmed baking sheet. (You might have to use two sheets)
Make sure vegetables are in one layer, and transfer to the preheated oven.
Roast for 20 minutes then stir vegetables. Return back to oven and roast another 15-30 minutes, until they are browned and slightly crispy.
Remove from the oven, toss with garlic and vinegar, and serve. Enjoy!
*Feel free to use different vegetables as desired. Carrots, squash, beets are other good options.*Thyme can be used in place of the rosemary. Also, 1/2 tsp dried minced rosemary or thyme can be used in place of the fresh herbs. *To use garlic powder in place of the fresh, use 1/4 teaspoon.
Recipe from Living Well Kitchen https://blog.memeinge.com/thanksgiving-roasted-veggies/