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THANKSGIVING OVEN ROASTED VEGETABLES Recipe

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This recipe for THANKSGIVING OVEN ROASTED VEGETABLES is from Family Dinners at Sugar's House, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 small fennel bulbs, tops removed
1 pound fingerling or small potatoes
1 pound Brussels sprouts, trimmed and cut in half
3 carrots, cut into 1-inch lengths
2 yellow onions, sliced
Good, olive oil
Kosher, salt and freshly ground black pepper
Directions:
Directions:
. Preheat the oven to 400 degrees F.

Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle 3 tablespoons of olive oil over the fennel and potatoes and then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss with your hands.

Place the Brussels sprouts, carrots, and onions on a separate sheet pan and drizzle with 3 tablespoons of olive oil. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper and toss with your hands.

Roast the vegetables in the same oven for 25 to 30 minutes, until the potatoes are tender, tossing once while cooking.

Combine the vegetables in a large serving bowl and sprinkle with salt and pepper. Serve hot,
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
With so much rich, heavy food served for Thanksgiving Dinner, we all enjoyed some roasted vegetables.
PHOTO: Sugar's Thanksgiving table before the onslaught!

 

 

 

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