Perfectly Roasted Thanksgiving Vegetables

Most would probably say that there are a few key foods that a great Thanksgiving meal is really all about; turkey, stuffing, and of course who could forget about pie...truthfully I could actually.

Pie really has just never done anything for me and I know I know it's almost un-American to admit. I also do not eat meat, so there goes the turkey, but I will say that a good gluten free stuffing I can totally get on-board with. But if I am going to be completely honest the things I look forward to the most on Thanksgiving gotta be the vegetables. I know, shocker. But really, I LOVE all the Thanksgiving Fall vegetables and when paired with my Aunt's famous stuffed mushrooms, I am pretty much in veggie heaven.

Personally, I believe the key to making Thanksgiving worthy vegetables is to make sure that they look and taste as appetizing as everything else being piled onto the holiday table. If you're going to try and crowd out some of the room devoted to the turkey, mashed potatoes, and stuffing you better be coming with something worth the Thanksgiving real-estate. They should be colorful, and flavorful, and absolutely not your same-old-same-old "I'm trying to be healthy" everyday Dinner vegetables. 

So if your someone who is hoping to incorporate more vegetables into your Thanksgiving meal, whether it is because you are trying to lose weight, avoid overeating, or just feel better about balancing out your indulgences with some healthier options, I highly recommend giving these roasted vegetables a try this year. I promise you will NOT be disappointed. And while you are at it, why not through in these roasted sweet potatoes they are the perfect healthier option to your traditional mashed potatoes. 


perfectly roasted thanksgiving vegetables

 

Brussel Sprout Ingredients

  • 1 stalk of Brussel Sprouts, or one pound.
  • 3 garlic cloves
  • 2 tablespoons of Coconut Oil
  • 1/2 tsp Himalayan Sea Salt
  • 1/2 tsp Black Pepper
  • 1/2 cup Golden Raisins
  • 1/2 cup chopped Walnuts

Cauliflower/Broccoli Ingredients

  • 1 large head of Cauliflower
  • 1 large head of Broccoli
  • 3 tablespoons Olive Oil
  • 1/2 tsp Himalayan Sea Salt
  • 1/2 tsp Black Pepper
  • 2 tsp Turmeric
  • 1/3 cup Pumpkin Seeds

Carrot Ingredients

  • 1 bunch of long carrots
  • 2 tablespoons of coconut oil
  • 1/2 tsp Himalayan Sea Salt
  • 1/2 Tsp Black Pepper
  • 2 Tsp Turmeric

Cauliflower/Broccoli Method

  • Rinse cauliflower/broccoli, and break into small florets.
  • Place in medium size bowl, and add 2-3 tablespoons of olive oil to your veggies. Toss until lightly covered in oil.
  • Sprinkle with Himalayan Sea Salt, and Turmeric. 
  • Spray a cookie sheet with coconut oil spray, and spread out cauliflower/broccoli.
  • Roast at 375 F for 20-30 minutes, or until slightly browned/crisp.
  • At around 15 minutes sprinkle pumpkin seeds over veggies and return to oven.
  • Remove from oven, and drizzle with a little additional olive oil if needed.

Brussel Sprouts Method

  • Rinse and chop the ends of your brussel sprouts.
  • Then slice the brussels in half and throw into a medium size bowl. 
  • Next, dice/crush 3 cloves of garlic finely, and add to bowl with brussel sprouts.
  • Add 2 tablespoons of coconut oil to your brussel sprouts/garlic mix, and toss until lightly covered in oil.
  • Sprinkle with Himalayan Sea Salt, and 1/2 tsp Black Pepper
  • Spray a cookie sheet with coconut oil spray, and spread out brussel sprouts.
  • Roast at 375 F for 20-30 minutes, or until slightly browned/crisp.
  • Remove from oven and sprinkle with a little additional Sea Salt if needed and add 1/2 cup of golden raisins, and chopped walnuts.

Carrot Method

  • Rinse and chop the tops off your carrots, and slice in half.
  • Spray a cookie sheet with coconut oil spray, and line carrots on cookie sheet. 
  • Drizzle with 2 tablespoons of coconut oil (heat up before hand if needed), and sprinkle with Himalayan Sea Salt, 1/2 Tsp Black Pepper, and 2 Tsp Turmeric
  • Roast at 375 F for 20-30 minutes, or until slightly browned/crisp.

 

 

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