Looking for thanksgiving recipes for side dishes? Try this easy and tasty side to add more veggies to your Thanksgiving, Friendsgiving, or holiday table. Fabulous recipe for the fall or winter season that fits almost all dietary preferences since it is gluten free, dairy free, vegetarian and vegan
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Thanksgiving can be quite the feast, and most people skip the veggies in favor of the items that don’t always have much to offer in the nutritional department.
While I am absolutely against diets, I certainly believe that food can make you feel good or bad, and not in a good person/bad person way, but in a energized versus bloated way.
Now don’t worry, I’m not going to advise you to forgo your Thanksgiving favorites and eat salad for Thanksgiving (though I wouldn’t mind eating a huge serving of this wonderful fall salad).
I’m pretty sure if you brought salad to Thanksgiving, you might get a few glares from those already elbow deep in the gravy… (Who brings salad to Thanksgiving?!)
But what if you added a new soon to be favorite dish to your Thanksgiving table? One that makes you want to make room on your plate for veggies!
Might I suggest a dish full of roasted veggies since I love them so very much and want you to eat more every day?
I’ve proclaimed my
love obsession with roasted vegetables many many times, but I just wanted you to see how amazing these look and how easy they are to make.
I suggest you make a huge batch because people will definitely go back for seconds. Even when someone who laughs at vegetables on their plate at Thanksgiving ends up loving these.
Another thing I love about this recipe, despite it’s serious nutritious value, is everyone can eat it — vegetarians, vegans, carnivores, and those with any of the top eight food allergens (peanuts, tree nuts, soy, eggs, wheat, fish, shellfish, and dairy).
So honestly, this is a perfect dish in my humble, vegetable-loving opinion… it’s delightfully delicious, nourishing, and no matter what lifestyle you live or allergy you have – you can eat this!
It’s a Thanksgiving miracle: you can still enjoy your old favorites, but adding some veggie-ful options will give your body something to be thankful for.
But don’t forget the pecan pie bars 😉
Thanksgiving Roasted Veggies
- 1 pound Brussels sprouts halved
- 2 medium sweet potatoes unpeeled & chopped
- 1 large onion red or yellow, chopped
- 8 ounces mushrooms quartered
- 1 tablespoon olive oil
- 2 sprigs rosemary one minced, one left whole
- 1/2 teaspoon kosher salt
- 1 clove garlic minced
- 1 tablespoon white wine vinegar
- Preheat oven to 400°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 15 minutes then stir vegetables. Return back to oven and roast another 10-15 minutes, until they are browned and slightly crispy.
- Toss with garlic and vinegar. Return to oven for 2-3 minutes. Take out of oven and serve. Enjoy!
Note: This recipe was originally published November 20, 2012. Recipe, photos, and text were updated.
Doesn’t this recipe look good?! You should probably pin it for later: