Oven Roasted Vegetables for Thanksgiving

Oven roasting vegetables is a such a great way to bring out their tastiness! The roasting process gets them nice and carmelized and crispy on the outside, while leaving them soft and tender on the inside. It also takes practically no time at all. Here’s how I roast two of my favorite Thanksgiving-time (and any time) veggies: Brussel sprouts and sweet potatoes. As you’ll see below, I actually make them in pretty much the same way, plus or minus a few tweaks. Keep in mind that all ovens work differently, though, so keep an eye on yours, especially the first time you make them. These are the times that work for my oven.

But first, a few words about how good these vegetables are for you. Brussel sprouts contain vitamins A, B6, and C, fiber, iron, calcium, and magnesium. Sweet potatoes will supply you with vitamins A, B6, and C, fiber, calcium, potassium, and magnesium. Potassium and magnesium are particularly beneficial for blood pressure, and fiber can help lower cholesterol and reduce the risk of stroke.

Be sure to read my earlier post to see why a heart-healthy lifestyle is a topic on Petiterie, in case you missed it (there’s research evidence that being petite puts you at slightly greater risk for cardiovascular issues)!

From my heart to yours… Bon appetit! And Happy Thanksgiving!

Oven Roasted Brussel Sprouts or Sweet Potatoes

1 1/2 lbs. Brussel sprouts
-or-
4 medium sweet potatoes of any kind (In the pictures, I’ve used one each of: Garnet, Hannah, Japanese, and Purple. It makes for a pretty mix of colors.).

1 tablespoon extra virgin olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes

BRUSSEL SPROUTS:
1. Preheat oven to 450 degrees.
2. Wash sprouts, trim stems and remove any raggedy leaves. Slice in half from the stem to the tops.
3. Toss sprouts in the remaining ingredients to coat in a bowl.
4. Place cut side down on roasting pan.
5. Place pan in middle rack of oven, and roast for about 15 minutes, until they’ve begin to brown on the outside, and are tender inside when pierced with a fork.

(serves 4)

Just as with the list of ingredients, my directions for oven roasting sweet potatoes are almost the same as my directions for oven roasting Brussel sprouts…

SWEET POTATOES:
1. Preheat oven to 450 degrees.
2. Scrub sweet potato skin clean (you’ll be leaving it on). Chop sweet potatoes into 1/2 inch cubes.
3. Toss sweet potatoes in the remaining ingredients to coat in a bowl.
4. Place on roasting pan.
5. Place pan in middle rack of oven, and roast for 10 minutes, and toss. Roast for another 8 minutes, until they are crispy and beginning to brown, and are tender inside when pierced with a fork.

(serves 4)

Thanks to Petiterie’s consultants Michelle Rauch, MS RD, and Andrea Rein, NPc, for their expertise in reviewing and contributing to this post.

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