15+ Thanksgiving Roasted Vegetable Recipe Elevate Your Taste Buds!

The Ingredients

For the Vegetables:

• Potatoes: 2 large, diced into 1-inch pieces
• Carrots: 2 large, chopped into 1-inch pieces
• Brussels Sprouts: 1 pound, halved
• Red Onion: 1, cut into wedges
• Butternut Squash: 1 small, peeled and diced into 1-inch pieces
• Garlic: 4 cloves, minced
• Olive Oil: 1/4 cup
• Balsamic Vinegar: 2 tablespoons
• Thyme: 2 teaspoons, chopped
• Rosemary: 2 teaspoons, chopped
• Salt: 1 teaspoon
• Black Pepper: 1/2 teaspoon

For the Balsamic Glaze:

• Balsamic Vinegar: 1/2 cup
• Honey: 2 tablespoons

Directions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the diced potatoes, chopped carrots, halved Brussels sprouts, red onion wedges, diced butternut squash, and minced garlic.
3. In a separate small bowl, whisk together the olive oil, balsamic vinegar, chopped thyme, chopped rosemary, salt, and black pepper.
4. Pour the marinade over the vegetables and toss to coat evenly.
5. Spread the vegetables on a large baking sheet in an even layer and roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
6. While the vegetables are roasting, make the balsamic glaze by combining the balsamic vinegar and honey in a small saucepan over medium heat. Let it simmer for 10-15 minutes, stirring occasionally, until it has thickened and reduced by half.
7. Drizzle the balsamic glaze over the roasted vegetables and serve hot.

Why This Recipe is Perfect for Thanksgiving

HTML Code:

<h2>The Ingredients</h2>

<h3>For the Vegetables:</h3>

<ul>

<li> <b>Potatoes:</b> 2 large, diced into 1-inch pieces</li>

<li> <b>Carrots:</b> 2 large, chopped into 1-inch pieces</li>

<li> <b>Brussels Sprouts:</b> 1 pound, halved</li>

<li> <b>Red Onion:</b> 1, cut into wedges</li>

<li> <b>Butternut Squash:</b> 1 small, peeled and diced into 1-inch pieces</li>

<li> <b>Garlic:</b> 4 cloves, minced</li>

<li> <b>Olive Oil:</b> 1/4 cup</li>

<li> <b>Balsamic Vinegar:</b> 2 tablespoons</li>

<li> <b>Thyme:</b> 2 teaspoons, chopped</li>

<li> <b>Rosemary:</b> 2 teaspoons, chopped</li>

<li> <b>Salt:</b> 1 teaspoon</li>

<li> <b>Black Pepper:</b> 1/2 teaspoon</li>

</ul>

<h3>For the Balsamic Glaze:</h3>

<ul>

<li> <b>Balsamic Vinegar:</b> 1/2 cup</li>

<li> <b>Honey:</b> 2 tablespoons</li>

</ul>

<h2>Directions</h2>

<ol>

<li> Preheat your oven to 400°F (200°C).</li>

<li> In a large bowl, combine the diced <b>potatoes</b>, chopped <b>carrots</b>, halved <b>Brussels sprouts</b>, <b>red onion</b> wedges, diced <b>butternut squash</b>, and minced <b>garlic</b>.</li>

<li> In a separate small bowl, whisk together the <b>olive oil</b>, <b>balsamic vinegar</b>, chopped <b>thyme</b>, chopped <b>rosemary</b>, <b>salt</b>, and <b>black pepper</b>.</li>

<li> Pour the marinade over the vegetables and toss to coat evenly.</li>

<li> Spread the vegetables on a large baking sheet in an even layer and roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.</li>

<li> While the vegetables are roasting, make the balsamic glaze by combining the <b>balsamic vinegar</b> and <b>honey</b> in a small saucepan over medium heat. Let it simmer for 10-15 minutes, stirring occasionally, until it has thickened and reduced by half.</li>

<li> Drizzle the balsamic glaze over the roasted vegetables and serve hot.</li>

</ol>

<h2>Why This Recipe is Perfect for Thanksgiving</h2>

This roasted vegetable recipe is the perfect addition to your Thanksgiving menu for several reasons. Firstly, it adds a pop of vibrant colors to your table, making it visually appealing. Secondly, it is a great vegetarian option for those who do not eat turkey. Thirdly, it adds a healthy element to your holiday feast, balancing out the indulgent dishes. And lastly, the combination of roasted vegetables with the balsamic glaze creates a delicious and unique flavor that will impress your guests.