Roasted Vegetable Medley is a delicious and colorful dish that is perfect for any holiday gathering. Packed with flavor and nutrients, this recipe is sure to be a hit with your family and friends. Whether you're hosting a Thanksgiving feast or simply looking for a side dish to accompany your main course, this vegetable medley is a great choice.
|Prep Time||Cook Time||Total Time||Servings|
|15 mins||30 mins||45 mins||4 servings|
- 2 cups (300g) baby carrots
- 2 cups (300g) Brussels sprouts, halved
- 2 cups (300g) butternut squash, peeled and cubed
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the baby carrots, Brussels sprouts, butternut squash, red bell pepper, yellow bell pepper, and red onion.
- Drizzle the vegetables with olive oil and toss to coat evenly.
- Sprinkle garlic powder, dried thyme, dried rosemary, salt, and pepper over the vegetables. Mix well to ensure all the vegetables are seasoned.
- Transfer the seasoned vegetables to a large baking sheet, spreading them out in a single layer.
- Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and lightly browned, stirring once halfway through cooking.
- Remove from the oven and let the roasted vegetable medley cool for a few minutes before serving.
This Roasted Vegetable Medley is a versatile dish that pairs well with a variety of main courses. Serve it alongside roasted turkey or chicken for a complete holiday meal. It also makes a great vegetarian option when served with quinoa or couscous. The vibrant colors and flavors of the roasted vegetables will add a festive touch to any dinner table.
Enjoy this delicious Roasted Vegetable Medley as a side dish for your holiday celebrations or any time you're in the mood for a nutritious and flavorful addition to your meal.