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Healthy Roasted Vegetable Medley for a Delicious Thanksgiving Side
A vibrant, flavorful, and wonderfully simple addition to your holiday table. This medley features a mix of earthy root vegetables and tender greens, all roasted to sweet, caramelized goodness.
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Daniel Mercer📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- mixing bowl
- whisk
- pan
📝 Preparation Steps
1
Preheat your oven to 425 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Place the chopped potatoes, carrots, red onion, butternut squash, and brussels sprouts into a large mixing bowl.
Red Onion, chopped1
3
In a separate small bowl, whisk together the olive oil, lemon juice and zest, chopped rosemary, and minced garlic.
garlic, minced2 cloves
4
Pour the dressing over the vegetables and toss everything together until each piece is lightly coated.
5
Spread the coated vegetables in a single layer on your prepared baking sheet. Sprinkle the salt and pepper evenly over the top.
6
Roast for ⏱️ 20 minutes, then remove the pan, stir the vegetables, and return to the oven for another 15 to ⏱️ 20 minutes, until tender and caramelized.
7
Serve the roasted vegetable medley immediately while it's warm.
Nutrition Facts
calories
210 calories
fat Content
10g fat
serving Size
1 serving
fiber Content
7g fiber
sugar Content
9g sugar
sodium Content
420mg sodium
protein Content
4g protein
carbohydrate Content
28g carbs
saturated Fat Content
1.5g saturated fat
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