Roasted Vegetables


I was slightly concerned about serving this for Thanksgiving. My family likes very traditional foods and this definitely didn't fall into that category. But since my holiday goal is to get them to try new foods, I decided I was going to make it anyway.

I planned on making this with broccoli instead of green beans, but on the Tuesday before Thanksgiving, the farmers market only had green beans and the parking lot for the grocery store was a complete nightmare. Green beans it was!

I prepped most of the vegetables in this recipe beforehand. The butternut squash and cauliflower were cut up on the Sunday before Thanksgiving and stored in air-tight containers. The sweet potatoes and green beans were cut up on Tuesday night and stored in sealed bags.

Roasted Vegetables
Source: A Cookaholic Wife Creation
Yield: 8-10 servings
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    • 2 lbs. butternut squash, cubed
    • 2 large sweet potatoes, peeled and cubed
    • 1 medium head cauliflower, cut into florets
    • 2 cups green beans, ends trimmed
    • 2 cups baby carrots
    • 1 red onion, quartered
    • 2 tbsp. olive oil
    • 1 tbsp. rosemary
    • 1 tbsp. thyme
    • 1 tsp. sage
    • salt and pepper to taste
1. In a large bowl, combine the squash, sweet potato, cauliflower, baby carrots and red onion. Toss with the olive oil, rosemary, thyme, sage, salt and pepper.
2. Preheat the oven to 425. Line two large baking sheets with foil. Spread the vegetables into a single layer on the baking sheet.
3. Bake for 45 minutes, tossing the vegetables every 15 minutes.
4. Toss the green beans in the bowl to coat with the oil and seasonings. Spread into the baking sheets and bake for 10-15 minutes or until all vegetables are soft.
5. Season with additional salt and pepper to taste and serve immediately.

Surprisingly my family did eat quite a bit of this and even took some home for leftovers!

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