Roasted Vegetable Medley

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.

Ingredients

• 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

Cooking Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the baby carrots, Brussels sprouts, butternut squash, red bell pepper, yellow bell pepper, and red onion.
3. Drizzle the vegetables with olive oil and toss to coat evenly.
4. Sprinkle garlic powder, dried thyme, dried rosemary, salt, and pepper over the vegetables. Mix well to ensure all the vegetables are seasoned.
5. Transfer the seasoned vegetables to a large baking sheet, spreading them out in a single layer.
6. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and lightly browned, stirring once halfway through cooking.
7. Remove from the oven and let the roasted vegetable medley cool for a few minutes before serving.

Serving Suggestions

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.