I saw this recipe on the TBB website and had to give it a whirl! Roasting winter vegetables makes them sweeter and even more delicious and just ending my Whole 30 – I knew I wanted a Thanksgiving approved side dish that would satisfy the taste buds but stay true to my nutrition plan!
Total Time: 1 hr
Prep Time: 30 min.
Cooking Time: 45 min.
Yield: 8 servings, about 1¼ cups each
1 lb. winter squash, peeled, seeded, cut into 1½-inch pieces (I used Acorn squash)
1 large sweet potato, peeled, cut into 1½-inch pieces
3 large carrots, cut into 1½-inch pieces
1 large yellow onion, peeled, quartered
5 tsp. olive oil
2 Tbsp. chopped fresh thyme (or 2 tsp. dried thyme)
1 tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper
1. Preheat oven to 425°F.
2. Line two large baking sheets with foil. Set aside.
3. Combine squash, parsnips, sweet potato, carrots, beets, and onions in a large bowl; mix well.
4. Add oil, thyme, salt, and pepper; toss gently to blend. Divide vegetables between prepared baking sheets.
5. Bake, mixing twice, for 35 to 40 minutes, or until tender and golden brown.
Portion Fix Containers
1½ Green —- ½ Yellow —- ½ tsp.