Hello darling friends, I must apologize for the laziness that is lying ahead in this post.
In the midst of planning my family’s Thanksgiving dinner, I got a bit carried away into marshmallow heaven and realized I’d forgotten to add some fiber to the dinner. Perhaps you guys are having this issue as well. This recipe is a quick but delicious attempt to fix that problem.
Honestly, I admire the simplicity of this recipe – everything from the turkey and gravy to the mashed potatoes to the buttery desserts can be overwhelming. I lied, they’re all delicious and dreamy but sometimes I just want a balance on my favorite holiday so I can feel less ashamed about inhaling everything else on the dinner table.
So this roasted vegetable medley was created out my selfish need to feel healthy on Thanksgiving and my desire to have something easy but worthy of the holiday dinner table. This is essentially a warm and cozy side salad to complement the bird at your table. Dried cranberries were added to give a little sweetness and because cranberries go with everything.
Of course, with all recipes, don’t be afraid to adjust this to your preferences. Use your favorite vegetables or whatever may be hanging around in your pantry. This recipe is vegan but will work beautifully with some herbed butter if you choose. Feel free to finish with some nuts as well, but I found that the cauliflowers had a nice, sufficient crunch.
See you at the dinner table.
Roasted Vegetable Medley with Cranberries
Serves about 4
2 cups Brussels sprouts, halved
2 cups string beans
2 cups cauliflower, chopped to bite-size
½ onion, sliced into half circles
½ teaspoon dried thyme
2 tablespoons olive oil
Salt and pepper
3-4 cloves of garlic, minced
½ lemon, juiced
2 tablespoons dried cranberries
Preheat the oven to 400F. Prep a roasting pan by lining with either parchment paper or oil.
Throw prepped Brussels sprouts, string beans, cauliflower, and onions onto pan. Toss with olive oil before seasoning with salt and pepper. Then, crush the dried thyme between your fingers to release the aromatic oil and sprinkle evenly on the vegetable medley.
Place the pan in the center of the oven and let the vegetables roast for 25-30 minutes, or until slightly brown and soft. Throw in minced garlic and lemon juice – toss once more and place back in the oven.
Roast the medley for another 10 minutes, or until the vegetables are browned evenly. Remove from the oven and let cool for about 3 minutes before topping off with dried cranberries. Do a final tasting for seasoning.