Easy Thanksgiving roasted veggie recipe is a simple, tasty side to add more veggies to the holiday table. Adaptable, gluten-free, dairy-free, allergy-free, vegan
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 6
Author Meme
Ingredients
1poundBrussels sproutshalved
2mediumsweet potatoesunpeeled & chopped
2largeonionsred or yellow, chopped
8ouncesmushroomsquartered
1tablespoonoilavocado or olive oil
2sprigsrosemaryminced
½teaspoonsalt
1clovegarlicminced
1tablespoonwhite wine vinegar
Instructions
Preheat oven to 425°F.
Toss all the vegetables with 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.
Serve and enjoy!
Notes
*Different vegetables can be used. Carrots, broccoli, cauliflower, parsnips, beets, tomatoes, and squash are other good options.*Thyme can be used in place of rosemary.*If using dried herbs, use ½ teaspoon dried minced rosemary or thyme in place of the fresh herbs. *Garlic powder can be used in place of the fresh, use ¼ teaspoon.*Red wine vinegar, apple cider vinegar, or lemon juice can be used in place of white wine vinegar.