Roasted vegetables give lighter flavor to Thanksgiving

Looking for something a little different, and perhaps a little healthier, to serve your Thanksgiving and holiday guests as a side dish?

Looking for something a little different, and perhaps a little healthier, to serve your Thanksgiving and holiday guests as a side dish? Look no further than this roasted vegetable recipe that is high in potassium, vitamin A, vitamin C and fiber. It can be made ahead of time and reheated but is also excellent straight out of the oven. With just 7 grams of unsaturated fat, this is a lighter, fresher option to that tired, heavy green bean casserole.

Roasted Vegetables with Balsamic-Lemon Vinaigrette

Serves 10

1 pound (about 2 small) red-skinned sweet potatoes, peeled and cut into 1-inch or larger pieces

2 acorn or 1 large butternut squash, seeds removed, peeled and cut into pieces
1 pound Brussels sprouts, trimmed and halved lengthwise
1 pound carrots, peeled
2 yellow onions, cut into quarters
2 green peppers, seeds removed and cut into quarters
2 red peppers, seeds removed and cut into quarters
2 pounds red potatoes, cut into halves
2 teaspoons fresh rosemary, chopped, or 1 teaspoon dried
5 tablespoons plus 1 teaspoon extra-virgin olive oil
1 whole garlic head, top ½-inch trimmed off
¼ cup balsamic vinegar
2 teaspoons grated lemon peel
Salt and pepper to taste

Preheat oven to 450 degrees. Place vegetables and rosemary in a large baking pan. Drizzle with 2 tablespoons of oil. Sprinkle generously with salt and pepper. Toss to coat. Place garlic head, cut side up, on a small piece of foil and drizzle with 1 teaspoon of oil. Wrap foil around garlic and place packet in the pan with the vegetables. Roast vegetables and garlic until tender and vegetables are brown in spots, turning occasionally, about 45 minutes. Unwrap the garlic. Peel and thinly slice the cloves. Whisk vinegar, lemon peel and 3 tablespoons oil in a small bowl. Season with salt and pepper. Pour dressing over vegetables and toss to coat.

Other vegetables that can be included:
Parsnips
Asparagus
Mushrooms

Nutritional information

1 serving: 277 calories, 8 g fat (1 g saturated fat), 0 g cholesterol, 74 mg sodium, 50 g carb, 10 g fiber, 6 g protein


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