Thanksgiving: herb roasted root vegetables

appetizer, holidays, mains, recipes, sides

It is time to celebrate our second Scottish Friendsgiving.

Thanksgiving is less than one week away and we are grateful to have friends to share the occasion with in Scotland. This time of year, many people find it impossible to eat healthy. This side dish is seasonal, festive, mouth-watering and it won’t break the bank or increase the waistline. This recipe is great for a crowd because you can easily double the quantity and roast baking sheets full of veggies.

This year I am contributing these delicious herb roasted root vegetables. The mix is a wonderfully colourful and comforting mix of roasted parsnip, butternut squash and sweet potato. You can use any combination of root veggies you like. If you don’t like sweet potato, you can substitute white or red potatoes. Not a fan of parsnip? Use carrots instead. It’s a great way to clear out your produce drawer, and the process could not be easier.

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Ingredients

Serves 4

1 large butternut squash, halved, seeded and cubed
3 large sweet potatoes/ yams, scrubbed and cubed
1 medium yellow onion
3 large parsnip, cubed
2 tablespoons extra-virgin olive oil (or coconut oil), plus more for drizzling
1 1/2 teaspoons kosher salt, chopped garlic, mixed herbs + thyme
Freshly ground black pepper
Top with 2 handfuls of pumpkin seeds

* Dairy options in notes below

Method

Place 2 baking sheets in the oven and preheat to 425 degrees F or 220 C/Gas Mark 7.

Cut all the vegetables into 1 1/2-inch pieces or cubes. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, oil, seasoning and salt in large bowl. Season generously with pepper.

Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don’t steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

Notes
-If you tolerate dairy, some sprinkled feta, parmesan, or crumbled goat cheese would be a nice addition.
– Best to keep seasoning simple in this recipe.  Root veggies have such earthy and wonderful flavors. For more flavor, you could sprinkle them with rosemary, oregano, a little cumin, or fresh chopped parsley. Be creative as you want.

-If you use red beets in this recipe, keep in mind that the roasting will release a pinkish juice that will color the other vegetables. If you’d rather not have pinkish veggies, use golden beets or omit the beets completely.

For more inspiration click here to see several healthy vegetarian side dishes for Thanksgiving from Food Network and Delish.

What do you plan to cook this Thanksgiving? I hope your day is a special and delicious time with family, friends and the ones you hold dear. May peace and grace be yours abundantly!

 

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