The Thanksgiving table overflows with side dishes that surround and often overshadow the turkey. Various vegetable concoctions provide numerous colors, flavors and nutrients to the meal — including roasted vegetables.
Roasted veggies are simple and affordable to make, as well as being incredibly tasty and healthy. Roasting is a low-fat, low-calorie cooking method that brings out subtle (and sometimes not-so-subtle) sweetness in a whole host of vegetables:
- Potatoes (e.g., russet, sweet, fingerling, Yukon gold, red)
- Squash (e.g., yellow, butternut, acorn)
- Beans (e.g., green, sugar snap, garbanzo)
- Brussels sprouts
- Peppers (red, green, yellow, orange, purple)
Roasting fresh herbs with the vegetable(s) of choice is an aromatic way to add fresh, potent flavor to the finished product. Always use washed, fresh vegetables, and feel free to mix and match your favorite veggies in the same dish.
A colorful dish to try this Thanksgiving is roasted sweet potatoes, parsnips, red pepper and green beans:
- Lightly coat a casserole dish with extra-virgin olive oil, butter or cooking spray.
- In a large bowl, add wedges of sweet potatoes and parsnips, red pepper cut into strips and whole green beans.
- Toss with 2–3 tablespoons extra-virgin olive oil, 2 teaspoons freshly chopped thyme, 1 teaspoon salt and 3/4 teaspoon black pepper.
- Spread vegetables out evenly in casserole dish and lightly sprinkle with shredded Parmesan.
- Roast in a 425˚F oven for about 40 minutes.
Happy Thanksgiving and happy, healthy eating!