Easy Roasted Vegetables For Thanksgiving

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Butternut squash is lower in calories and offers a similar texture.

Rinse and wash all vegetables before peeling.

Peel the parsnips, carrots, butternut squash, and sweet potatoes.

If the butternut squash is hard to cut, microwave it for 2-3 minutes to soften.

Cut the butternut squash in half, remove the seeds, and scrape out the pulp.

Cut the butternut squash into roughly one-inch pieces.

Trim the ends off the sweet potatoes and cut them into similar-sized pieces as the butternut squash.

Trim the ends off the carrots and cut them into smaller pieces, noting that they can be thin.

Break down the cauliflower into florets, cutting out the core and separating the pieces.

Cut the brussels sprouts in half.

Prepare a seasoning mixture with 1 teaspoon of crushed rosemary, 1 teaspoon of dried thyme, 1 teaspoon of dried sage, 0.5 teaspoon of granulated garlic, 0.5 teaspoon of black pepper, and 0.5 teaspoon of kosher salt.

Mix the seasoning mixture with olive oil, estimating about a quarter cup.

Preheat the oven to 400°F (204°C).

Season the butternut squash with the seasoning mixture and toss to coat.

Spread the butternut squash on a baking tray.

Repeat the seasoning and coating process for the other vegetables, using separate trays as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary