Thanksgiving is next week and we're already geared up for family, fun and some seriously good food! Over the next few days, I'll be sharing holiday recipes that are perfect for a small family Thanksgiving meal (just in case
you aren't having over every relative known to man!).
This roast veggies dish is a holiday favorite in my house and is great no matter if you are having twenty people over or just two. I first started making this simple dish for Thanksgiving years ago, but it's so delicious and easy to make that I started making it all the time (most of the vegetables the dish calls for are available year-round). Roasting is one of the best techniques for getting the maximum amount of flavor out of vegetables. They become super tender, sweet on the inside and a bit caramelized on the outside.
Holidays or not, I usually double the recipe because they're just as delicious (if not more so) the next day - -perfect for lunch or a quick, healthy snack. And, for anyone who has a child who is prone to say, "I hate vegetables," just try making this dish and tell me if those words ever come out of their sweet little mouths again!
For more Thanksgiving side dishes to add to your table, check out these links:
Feed Me Phoebe: Swiss Chard Gratin
The Lemon Bowl: Quinoa with Acorn Squash, Apples and Walnuts
Jeanette's Healthy Living: 16 Clean Eating Thanksgiving Side Dish Recipes
Big Girls, Small Kitchen: Nancy's Vodka Cranberries
Weelicious: Maple Roast Vegetables
Napa Farmhouse 1885: Easy Mushroom-Chile Risotto
Red or Green: Schezwan Green Beans
Domesticate Me: Sweet Potato Gratin with Pancetta, Parmesan and Sage
Virtually Homemade: Sweet Potato Casserole with Walnuts
Elephants and the Coconut Trees: Purple Potato Salad with Grapefruit Vinaigrette
The Sensitive Epicure: Roasted Sweet Potatoes with Thyme and Rosemary
The Heritage Cook: Maple-Roasted Root Vegetables
Food For My Family: Honey-Roasted Cauliflower with Pine
Dishin & Dishes: Twice baked Sweet Potatoes
Devour: Top In Season Thanksgiving Sides
FN Dish: 10 Seasonal Thanksgiving Sides
Taste With The Eyes: A Fresh California Twist on Brussels Sprouts