I make roasted veggies every Thanksgiving. But to make them a crowd pleaser, you gotta know some roasting secrets & how to plate them like a pro…
4 secrets to be the ultimate veggie roaster:
1. CUT veggies into similar size pieces so they cook evenly.
2. TOSS veggies lightly in oil so they get crispy versus soggy.
3. SPACE veggies out on baking sheet so they have room to caramelize.
4. FLIP veggies halfway through cooking so they brown evenly.
ROAST IT: In a bowl, toss cut veggies [My favs: carrots, parsnips, acorn squash, butternut squash, brussels sprouts, beets, purple onion] lightly in avocado oil. Sprinkle w/ sea salt & thyme. Transfer to a parchment paper lined baking sheet. Roast at 425F for 30-45 minutes. Small veggies take 30 mins, larger ones 45+ mins.
PLATE IT: Group the roasted veggies by color, add fresh thyme sprigs & a festive fall towel underneath. Behold a Thanksgiving miracle! 😉
Happy Thanksgiving! Gobble, Gobble!
Colleen de Boer says
I love roasted veggies. I am going to try your recipe for Thanksgiving.
DJ Blatner, RDN says
Hey Colleen! We’ve since simplified our veggies to just carrots (love getting the ones w/ greens on there!), brussels sprouts (cut in half), and delicata squash (cut into rings)! And we still add the fresh thyme and now some pomegranate arils for decoration!