If you’re looking for a simple Thanksgiving side dish, it doesn’t get any easier than this. These mellow roasted vegetables do not need a lot of attention, so you can prepare other parts of the Thanksgiving feast while they are in the oven.
1/3 cup olive oil
3 carrots, cut into 1/2-inch pieces
1/2 lb halved Brussels sprouts
1 lb red potatoes, quartered
3 medium parsnips, cut into 1/2-inch pieces
1 lb sweet potatoes, sliced into 1-inch pieces
1 medium onion, cut into wedges
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried basil
1/4 tsp salt
1 Tbsp black pepper
- Preheat oven to 400°. Lightly spray an 11 x 17-inch baking sheet with nonstick cooking spray.
- In a large bowl, combine all ingredients. Toss the vegetables to coat with the olive oil.
- Spread the vegetables evenly on baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes, or until vegetables are cooked through to desired consistency. Serve warm.
Serving size: 1/2 cup
Per Serving: Calories: 153, Fat: 6g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 76mg, Carbohydrates: 22g, Fiber: 4g, Protein: 2g
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Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD