Looking for a healthy side dish to put on the Thanksgiving table this year? Or just love the simplicity of one pan roasted root veggies? This is it! Rosemary Roasted Root Vegetables is a colorful, healthy, and easy Fall recipe. I top this off with crumbled goat cheese and micro greens and serve it up family style.
This is one of those make-a-head Thanksgiving Day life saver dishes! It can be made a few days prior, covered & toted along to dinner, or stored until it’s time to reheat and serve. Top the veggies with goat cheese and micro greens and pass off on all the marshmallow topped casseroles this year.
You know, the Thanksgiving Casseroles that you just ate the marshmallows or brown sugar off of when you were a kid? Whoops! I did that too.
Watch this Facebook Live video to see me walk you through preparing and food styling this dish or follow along with the pics below. Only a few steps to make this recipe come to life!
Rosemary Roasted Root Vegetables
Preheat your oven to 400 degrees. Cut your root vegetables up into a similar sizes (about 1.5 inch each). Toss the veggies with olive oil, salt and pepper in 2 glass baking dishes with a sprig of rosemary in each. Chop up about a tablespoon of fresh rosemary and sprinkle over the top. Roast both pans at the same time for 30 minutes.
Let the pans cool about 5-10 minutes and then combine both into a serving dish. Add toppings and serve.
The ultimate easy and healthy Thanksgiving Side Dish Recipe.
Check out my Fall & Thanksgiving Recipe board on Pinterest for more awesome ideas!
I can’t finish off this post without saying what an amazing time I had last weekend in Austin, Texas at the BlogHerFood16 conference. I met some truly amazing and inspiring like minded ladies. Denisse | Le Petit Eats and Elizabeth | Bowl of Delicious, to name a few!