Roasted root vegetables:
The easiest and tastiest roasted root vegetable dish, even the pickiest of eaters will enjoy. There is something about fresh herbs that just turns a dish from average to exceptional. And if you haven’t tried adding fresh herbs to your roasted vegetables, I definitely think it is time you tried.
An alternative to stuffing:
These roasted root vegetables taste like stuffing minus the bread! And if looking for a low carb, plant based stuffing alternative for your Thanksgiving meal, try this dish out. These are super simple to prepare and only take around 30 minutes to get done. And will pair perfectly with a variety of meals.
Ingredients you will need:
- Rainbow carrots
- Pearl onions
- Fresh Thyme
- Avocado oil
- Salt and Pepper to taste
But feel free to use whatever type of seasonal vegetables in this dish.
How to prepare:
First. add all ingredients to a baking dish lined with parchment paper, and mix with your hands to make sure all veggies are seasoned with the thyme, salt and pepper, and avocado oil. And then bake 400 F for 30-35 minutes. If you want them extra crispy you can broil for a few minutes. But if meal prepping ahead of time, do 10 minutes less to prevent vegetables from getting soggy.
Meal prep ahead of time:
And this dish is the perfect prep ahead side dish. But if preparing ahead of time, cut the cook time by 10 minutes. Because this will prevent them from getting soggy when reheating. And before storing in airtight Tupperware let the vegetables cool completely.
How to reheat:
And when ready to enjoy, add to baking dish, and reheat until heated through.
Roasted root vegetable side dish
- 4 rainbow carrots chopped
- 2 parsnips chopped
- 1 cup diced mushrooms
- 1 Tbsp fresh thyme
- 1 tsp garlic powder
- 1/2 Tbsp avocado oil
- Salt + pepper
- 4-5 pearl onions diced
- Add everything to baking dish lined with parchment paper.
- Add avocado oil, seasonings to veggies.
- Bake 400 for 30-35 minutes.
- Broil for 2-3 minutes to get nice and crispy