Whether you’re a bona-fide turkophile, a vegetarian, or a contrarian, Thanksgiving is all about the sides! This is where seasonal local produce gets the chance to shine!
Sheet Pan Roasted Vegetables
from Cooking Light
- 3 tablespoons olive oil
- 2 tablespoons whole-grain mustard
- 1 tablespoon chopped fresh thyme
- 1 tablespoon apple cider vinegar, divided
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 lb. peeled cubed butternut squash (about 3 cups)
- 1 lb. parsnips, peeled and cut into 1″ pieces (about 2 1/4 cups)
- 1 lb. Brussels sprouts, trimmed and halved
- 8 ounces small Yukon Gold potatoes, halved
- Preheat oven to 450°F.
- Combine oil, mustard, thyme, 2 teaspoons vinegar, salt, and pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes in a large bowl. Add mustard mixture to squash mixture; toss to coat.
- Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. Remove pan from oven. Drizzle with remaining 1 teaspoon vinegar; toss. Serves 10.
The beauty of the above recipe is that you can substitute ingredients to your taste. If you prefer acorn or carnival squash to butternut, go for it! Can’t find parsnips, use carrots! Want something more exotic than potatoes, try turnips or rutabagas! You can even add all of those ingredients to double the recipe too! But leave room for these super sides!