I am absolutely obsessed with roasted veggies! Every Sunday night I roast a big batch of vegetables to have on hand for the week. My favorite vegetables are root vegetables – carrots, parsnips, sweet potatoes – you name it! I always assumed roasted vegetables are such a basic and easy dish to make that everyone knows how to do it. However, I’m often surprised at how many messages I receive from people asking me how I roast my vegetables.
I simply wash and cut up my veggies, lightly coat them in olive oil or avocado oil and sprinkle them with pink sea salt and pepper. I then roast them at 400 degrees fahrenheit for approximately 30 minutes. They come out delicious every time – never dry and full of flavor. Be careful not to use too much oil or they can get soggy.
These roasted root vegetables make the perfect healthy side dish for Thanksgiving. They are such a crowd-pleaser and something everyone can enjoy. Be sure to make extra so you have lots of leftovers for the week!
Roasted Root Veggies - the perfect healthy Thanksgiving side dish! Click To Tweet
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Roasted Root Veggies – the Perfect Thanksgiving Side
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- 3 carrots
- 3 parsnips
- 1 garnet sweet potato
- 1 Japanese yam
- Avocado oil (or olive oil)
- Pink sea salt
- Preheat oven to 400F.
- Peel the outer layer off of the carrots and parsnips then cut them into large pieces.
- Wash the sweet potato and yam and cut them into large pieces.
- Lightly grease a roasting pan with avocado oil (or olive oil).
- Place all the veggies in a large bowl and lightly coat in avocado oil or oilive oil (be sure not to use too much oil or the veggies will come out soggy).
- Place the veggies on the pan and sprinkle some pink sea salt and pepper over the veggies.
- Bake for 30 minutes or until perfectly roasted.
Double or triple the amount of veggies if serving more people. This amount serves about four people.
Also, check out some other delicious Thanksgiving recipes from my blogger friends – we did a virtual ‘Friendsgiving’ – how fun?!