Thanksgiving Recipe: My Killer Roasted Veggies

Make the side dish that takes center stage at my family’s holiday dinners

Believe me when I say the holiday starts well before Thursday in the Scotia house. We start prepping our favorite dishes days in advance to make sure that everything is ready on time and seasoned to perfection.

I help out with the turkey, stuffing and mashed potatoes, but where I take the lead is with our roasted veggies. Not only are they a huge hit, but they are super easy to make. So if you can chop and toss, you will have no problems with this recipe.

Feel free to add in or swap out any veggies and to experiment with seasoning. The best part about this dish is that you can constantly switch it up!

Sydney Scotia Roasted Holiday Vegetables

Ingredients

· Nonstick vegetable spray

· 1 large butternut squash

· 5-7 carrots peeled

· 3 large potatoes

· 1 bunch of beets

· 1 medium red onion

· ½ cup of olive oil

· 2 tbsps of fresh rosemary

· 2 tsps of garlic minced

Preparation

Preheat your oven to 400oF. While that heats up, chop your veggies up into one inch pieces and combine them in a large bowl. Add in the olive oil, rosemary and garlic, then toss them all together until everything is evenly coated and mixed. Coat 2 baking sheets with your nonstick spray then spread your veggie mix on both. Pop those in the oven for about 30 minutes. Half way through the cook time, pull the pan out to rotate the veggies for a nice even cook. (Tongs are probably best for this but I usually just use my fingers.) You’ll know your veggies are done when you start to see them brown in spots. Once they’re done, transfer them to a large bowl, top with a pinch of extra seasoning, and serve. Enjoy!