Thanksgiving is a diet disaster!
While I don’t condone diets, I do promote moderation, and moderation & Thanksgiving do not belong in the same sentence. At all.
The Thanksgiving meal spread is usually expansive, including a turkey {sometimes two – we’ve had a roasted turkey and a fried one}, gravy, cranberry sauce, dressing or stuffing {we also have two – one with oysters & one without}, green bean casserole, squash casserole, sweet potato casserole, mashed potatoes, the list goes on… and don’t even get me started on desserts…
Now don’t worry, I’m not going to advise you to forgo your Thanksgiving favorites and eat salad for Thanksgiving {though I wouldn’t mind eating a huge serving of this wonderful fall salad}.
But what if you added a new {soon to be favorite} dish to your Thanksgiving table?
Might I suggest a dish full of veggies since I love them so very much and want you to eat more every day?
I’m pretty sure if you brought salad to Thanksgiving, you might get a few glares from those already elbow deep in the gravy… {Who brings salad to Thanksgiving?!}
So how about roasted veggies?
I’ve proclaimed my love obsession with roasted vegetables before, but I just wanted you to see how amazing these look and how easy they are to make.
I suggest you make a huge batch because people will definitely go back for seconds.
But if you’re lucky & have leftovers, try making this recipe and substituting leftover turkey for the chicken – yum!
Oh and another bonus of this recipe {despite it’s serious nutritious value} is everyone can eat it – vegetarians, vegans, carnivores, and those with any of the top eight food allergies {peanuts, tree nuts, soy, eggs, wheat, fish, shellfish, and dairy}.
So honestly, this is a perfect dish in my humble, vegetable-loving opinion… it’s delightfully delicious, healthy, and no matter what lifestyle you live or allergy you have – you can eat this!
It’s a Thanksgiving miracle: you can still enjoy your old favorites, but if you have smaller portions of those calorie bombs and eat larger portions of lower calorie, more nutritious items {like these veggies}, your health will have something to be thankful for. Wohoo!
Roasted Vegetables for Thanksgiving
by
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Keywords: roast side dairy free egg-free gluten-free healthy nut-free no-sugar-added soy-free vegan vegetarian veggie-ful
Ingredients (Serves 4-6)
- 1 lb. Brussels sprouts, halved {cut off bottom & cut in half}
- 2 medium sweet potatoes, peel on & chopped
- 1 onion {red or yellow}, chopped
- 8 oz. mushrooms, quartered
- 1 TBSP olive oil
- 2 sprigs rosemary {one cut in half, the other chopped}
- 1/2 tsp kosher salt
- 1 clove garlic, minced
- 1 TBSP white wine vinegar
Instructions
Preheat oven to 400°F.
Toss all the vegetables with the olive oil, rosemary, and salt on a large rimmed baking sheet. {You might have to use two sheets}
Make sure vegetables are in one layer and transfer to the preheated oven.
Roast for 15 minutes then stir vegetables. Return back to oven and roast another 10-15 minutes, until they are browned and slightly crispy. Toss with garlic and vinegar. Return to oven for 2-3 minutes. Take out of oven and serve. Enjoy!
Nutrition Facts per serving – 1/4 recipe:
126 calories, 4g fat (0.6g saturated), 20.6g carbohydrates, 5.6g fiber, 5.4g protein
Nutrition Facts per serving – 1/6 recipe:
94 calories, 3g fat (0.4g saturated), 15.4g carbohydrates, 4.2g fiber, 4.1g protein
