Thanksgiving Roasted Vegetables
This is a roasted vegetable side that we had on our Thanksgiving table and it was delicious! What I love more than how well-received this dish was is how simple it is. Our Thanksgiving was perfect and I truly hope you can say the same.
Serves 4 – 6
1 Large sweet potato (about 453 g/1 pound), peeled and cut into chunks
2 Large carrots, peeled and cut into chunks
454 g (1 pint) grape or cherry tomatoes
1 Small onion, peeled and cut into wedges
1 sprig of rosemary (leaves only), chopped
5-6 Sprigs fresh thyme (left whole)
1 tbsp extra virgin olive oil
1 tsp coarse salt
1/2 tsp pepper
Combine all ingredients in a baking dish and mix well to evenly coat in the olive oil and the seasoning.
Bake at 425 for 50 minutes to an hour, until the the veggies are slightly charred.
Notes:
- You can discard the thyme stems but I tend to leave them because I think they look pretty 🙂
A recipe for Thanksgiving Roasted Vegetables; a medley of root vegetables complimented with cherry tomatoes roasted to perfection!
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Thanksgiving Roasted Vegetables
Ingredients
- 1 Large sweet potato (about 453 g/1 pound), peeled and cut into chunks
- 2 Large carrots, , peeled and cut into chunks
- 454 g grape or cherry tomatoes (1 pint) grape or cherry tomatoes
- 1 Small onion, , peeled and cut into wedges
- 1 Sprig rosemary (leaves only), chopped
- 5-6 Sprigs fresh thyme (left whole)
- 1 tbsp extra virgin olive oil
- 1 tsp Coarse salt
- 1/2 tsp pepper
Instructions
- Combine all ingredients in a baking dish and mix well to evenly coat in the olive oil and the seasoning.
- Bake at 425 for 50 minutes to an hour, until the the veggies are slightly charred.
Recipe Notes
- You can discard the thyme stems but I tend to leave them because I think they look pretty 🙂