Thanksgiving is less than two days away!! What are you preparing?! Let me help out with this super simple and delicious recipe.
I love love love the holiday season. Even though 2020 has been everything except for ideal, I’m still looking forward to the holidays because for me, it is a time to reflect on the past year, count my blessings, and eat really good food. I completely understand that not everyone is feeling excited or fortunate this time of the year. Believe me, I don’t feel so fortunate myself as I lost my job due to the ongoing pandemic. However, I can sincerely say that I feel fortunate for my health, my family’s health, and the optimism I have kept through these trying nine months.
I think it’s important to keep in mind that this time of the year isn’t about spending money. I’m actually quite irritated and frustrated with all of the Christmas commercials which involve spending money on gifts. This is not the time to be flashing gifts and money in everyone’s faces. People have been struggling and feeling so helpless because of COVID-19. My husband and I already agreed that we wouldn’t get each other anything. A simple Christmas card with the words “I love you” will do this year. If you are in a position to spend money on materialistic items for Christmas, good for you. Seriously, good for you and I don’t mean that in a sarcastic way. However, simply keep it to yourself. There are so many people out there who are struggling to get food on the table for their families. Let’s remember what this time of the year is really about.
SO – back to this damn delicious recipe. I love Thanksgiving food but to be honest, I’m a little tired of green bean casserole, sweet potato casserole, who-knows-what’s-in-this-recipe casserole. Maybe Thanksgiving sides need a very simple upgrade. Here, I’m simply taking vegetables which are in season, roasting them with fresh herbs and voila – a beautiful side dish is served.
I hope you enjoy this very simple, seasonal dish. Happy Thanksgiving!
Roasted Root Vegetables
- 2 Large Sheet Pans
- Cutting Board & Chef Knife
- 3 lbs Root Vegetables (carrots, parsnips, sweet poatoes, butternut squash) cut into 1" pieces
- 1/4 cup Olive Oil
- 1 1/2 tsp Kosher Salt
- 1/2 tsp Freshly Ground Black Pepper
- 2 Tbsp Fresh Herbs (thyme, rosemary, sage) chopped
- 1 Tbsp Fresh Curly Parsley chopped (garnish)
- Preheat oven to 425 degrees F.
- Toss all vegetables together with olive oil, salt, pepper and fresh herbs.
- Spread evenly between two, large sheet pans. *You don't want to overcrowd the sheetpans as the vegetables will not evenly cook.*
- Roast for 30 minutes and then check the tenderness of the vegetables. Give each sheet pan a toss and continue to roast until the vegetables are fork-tender and caramelized.
- Garnish with freshly chopped parsley and serve!