Roasting vegetables is one of the easiest ways to prepare almost any kind of vegetable. I’ve roasted cauliflower, broccoli, beets, potatoes, sweet potatoes, and brussels sprouts, all using the same technique. It is super easy and quick, making it my go-to method for preparing vegetables on short notice, perfect for Thanksgiving and the Holidays.
So how do you roast vegetables? First, I choose vegetables or cut up vegetables so they are approximately the same size. This ensures even cooking time so that all the vegetables are done at the same time. Keep in mind that certain vegetables may take a little longer to cook through, so if you’re mixing different varieties of veggies, you may have to cut the harder ones up into slightly smaller pieces.
I spotted some pretty Roasted Brussels Sprouts and Grapes on the cover of Whole Living this month and gave it a try with some brussels sprouts I had gotten in my last CSA Box. I liked the contrast of the sweet grapes against the savory brussels sprouts.
If you’re looking for an easy side dish to make for Thanksgiving or over the Holidays, I would highly recommend making roasted vegetables using your favorite veggies.
- 4 cups brussels sprouts, halved if large
- 2 cups red grapes
- 1 tablespoon extra virgin olive oil
- 3 sprigs fresh thyme, leaves removed
- salt and pepper, to taste
- 1 teaspoon balsamic vinegar
- 3 tablespoons toasted pine nuts
- Preheat oven to 425 degrees.
- In a large bowl, and toss brussels sprouts, grapes, olive oil, thyme leaves, salt and pepper.
- Roast until tender and caramelized, about 20-25 minutes.
- Drizzle with balsamic vinegar. Sprinkle pine nuts on top.
More Roasted Vegetable Recipes:
Glazed Brussels Sprouts
Soy Glazed Brussels Sprouts
Brussels Sprouts with Winter Squash
Oven Roasted Vegetables with Sage and Thyme
How to Roast Beets
Roasted Cauliflower and Potatoes
Roasted Broccoli with Cherry Tomatoes