Thanksgiving is all about finger-licking feasting and merrymaking. Read on for the recipe for roasted oven vegetables for Thanksgiving and surprise your loved ones!
Roasted Oven Vegetables
Thanksgiving is an important American holiday and has gained popularity all over the world. When you think of Thanksgiving, you think of exuberant feasts, football, pumpkin pie and of course, the tales of the colonists and the Wampanoag Natives Americans. This ancient ritual has grown into a modern holiday and is celebrated with gusto throughout the United States and world over. The origins of this festival dates back 1621 AD. Thanking the heavens for the gifts of nature was always a part of the Native American customs. In this case, Thanksgiving started off a festival or a ceremony held to thank the heavens for rich, lustrous harvests and food. What started off as a popular harvest custom went on to become a popular festival in England and all over. Not only was it considered a harvest festival, it was also a joyous outpouring of gratitude for life, and this was commonly expressed through the scrumptious Roasted Turkey, cider and sides. This year, why not try something different? With this simple, Roasted oven vegetables recipe, your friends and family will be craving for more.
Roasted Oven Vegetables Recipe
This recipe serves 12. Roasted oven vegetables are a great casserole side and can be served with pumpkin pies, roasted turkey and cider.
Prep Time: 15 minutes
Cooking Time: 50 minutes
- 1 large red/white onion
- 2 red bell peppers (seeded and diced)
- 1 sweet potato (cubed)
- 3 large potatoes (cubed)
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 2 fennel bulbs (tops removed)
- 1 yellow squash (cubed)
- 1 tablespoon fresh thyme
- 2 tablespoons fresh rosemary
- 1 pound Brussels sprout, cut in half and trimmed (optional)
- Salt and freshly ground black pepper
- Schezuan pepper (optional)
- Preheat the oven to 425°F (245°C)
- In a large bowl, mix the yellow squash, onions, fennel bulbs, sweet potato, potatoes, red bell pepper and the paprika, if you prefer a bit of ‘heat’.
- If you are using Brussels sprouts for this recipe, place them on a sheet pan and drizzle three teaspoons of olive oil over it. Sprinkle salt and pepper in moderation and toss with your hands. Keep this mixture aside.
- In another small bowl, stir together the thyme, rosemary, balsamic vinegar, Schezuan pepper, black pepper and salt. Spread this mixture evenly over the Brussels sprouts on the sheet pan.
- Spread the vegetables mixtures over the rosemary mixture and spread it evenly.
- Roast these vegetables in the oven for 35 to 40 minutes in the preheated oven, stirring/tossing the vegetables every now and then, until they are thoroughly cooked and seared.
- Voila! Your roasted oven vegetables are ready for Thanksgiving!
- You could use baby carrots in the place of Brussels sprouts, and follow the same method.
- You could also use broccoli, cauliflower or zucchini if you want more variety.
- For an additional glaze for the vegetables, you could use ¼ cup melted butter and ½ cup of honey, before putting the vegetables into the oven.
- Lemon juice could be substituted for balsamic vinegar.
These Roasted Oven vegetables are perfect as a side dish, and complement almost all cuts of meats and dishes during Thanksgiving. Not only is this a vibrant dish with the different colors and flavors of vegetables, but is also a healthy substitute for heavier sides. Try this recipe out this Thanksgiving and you might just have to make it again for Thanksgiving next year, based on popular demand! Good luck and Happy Thanksgiving! ?