Your Colorful Thanksgiving Plate Part 2 – Roasted Winter Vegetables


I have been lamenting the blahness (not a word, I know) of the Thanksgiving plate if you didn’t read part 1 yet.  Today I have a few side dish options to brighten your table! This is something I have shared before but it bears a repeat.

If you missed the first installment you can check out the recipe here Your Colorful Thanksgiving Plate Part 1

Fall foods!  We are in the midst of what I consider the best food cooking vegetable loving time of the year!  I love root vegetables and squash and pumpkin! I will begin this post with some of my favorite combinations of roasted vegetables.  It is a rare night that we don’t have something roasted in the oven for supper during the fall and winter months!

Please don’t ask me about my formatting/color/size choices below- I am having an interesting computer day!

Roasted Vegetables Low Down!

Roasting veg is truly simple simon.  Start with any or all of the veg that you love.  You can combine them or roast each one separately.  However you like it.

Wash, chop or slice or roast whole – it is so variable you can’t go wrong – the only thing to keep in mind is having the pieces near the same size so that they cook in about the same amount of time.
– toss the veg with olive oil and herbs or spices in a bowl then transfer to a covered baking dish.

Most veg will cook if cut into 1 1/2ish inch chuncks in about 45 – 55 minutes at 350 degrees.  This will vary  depending on how soft you want things to be (experiment and see what you like)

Here are some favorites

Beets – dill or fennel or both!  Peel and Cut into 1 inch cubes usually bakes about 45-50 minutes at 350 in a covered baking dish

Here are a bunch of delicata squash just so you can have a visual. Notice some have green veins and some have orange veins. The more ripe the more orange they become. Keep an eye on them though so they don’t get rotten before you eat them. But if you can be patient and wait just a bit till they have a bit of orange they will be like candy!! Again not my own photo, I am still having trouble uploading from my camera!


Delicata Squash – just salt and olive oil – slice in half, scoop out seeds, cut into 1 inch half moons toss with oil and salt – bake at 350 45-50 minutes or until tender in a covered baking dish (or alternatively on a cookie sheet covered with parchment)

By the way you can eat the skin of Delicata Squash!!  So don’t peel it!  Eat it, you will like it!

Carrots – dill, and or garlic, or ginger – cut into 1/2 inch match sticks toss with olive oil and salt or spices – roast on a parchment covered cookie sheet at 425 for 20-25 minutes 

Here is a simple beet side dish idea 
– Roast your beets whole or cut in half if they are very big, with olive oil and salt (I am too lazy to peel my beets, plus I kind of like the earthy dirt taste,I do scrub them really well, but you can peel them – I peel them if I am serving them to other people besides myself)  
-cool and cut into bite size chunks or slices 
-toss with olive oil, red wine vinegar, crisp apples, and feta (or sharp cheddar cheese)  

Eat warm or cold (I like it cold)


Hey! If you enjoyed this you might like to check out info on my 12 and 30 Day Clean eating Challenges!

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