Description
A colorful and nutritious side dish featuring roasted carrots, Brussels sprouts, butternut squash, and parsnips, perfect for any Thanksgiving table.
Ingredients
Scale
- 2 cups carrots, peeled and sliced
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash, cubed
- 2 cups parsnips, peeled and sliced
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 teaspoon rosemary, chopped
- Salt & pepper, to taste
- Optional: ¼ cup chopped pecans or cranberries for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss all vegetables into a large bowl, along with olive oil, maple syrup, herbs, salt, and pepper.
- Spread the mixture evenly on a parchment-lined baking sheet—don’t overcrowd.
- Roast for 30–35 minutes, flipping halfway through, until tender and edges are golden.
- (Optional) During the last 5 minutes, sprinkle with pecans or cranberries for festive flair.
- Serve warm as a stunning and healthy holiday side.
Notes
Cut vegetables uniformly for even cooking. Experiment with herbs and mix vegetables for added flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Thanksgiving, roasted vegetables, fall harvest, healthy side dish, vegetarian recipes