Roasted Fall Veggies Recipe

During this time, every year, I find myself saying, “How is Thanksgiving only two weeks away?!”

My sister is attending a holiday potluck party tomorrow, and requested that I send her my roasted veggie recipe, which is one of our Fall favorites. I thought I’d share it with y’all, considering the grandest season for festivities is right around the corner. And, although I definitely allow indulging this time of year, it is always a great idea to include tons of healthy, nutritious and delicious selections as part of your menu. Set yourself up for success by creating a safe food environment in your home during the holidays.

So here’s a roasted Fall veggies recipe that will you want to bring to every holiday party this year and into 2015. Even people who don’t like Brussels sprouts will gobble them up when prepared this way.*

 Roasted Carrots, Brussels Sprouts and Fennel:

Serves 4 or more

4 large organic carrots, peeled and cut into ½ inch thick slices

2 cups organic Brussels sprouts, cut in half, or quartered if large

1 bulb organic fennel, cut into ½ inch thick slices

¼ cup organic honey

¼ cup organic extra-virgin olive oil

1/2 tsp. organic thyme, dried or 1 tsp. fresh

Freshly ground organic black pepper, to taste

Sea salt, to taste

Preheat oven to 400 degrees.

In a large bowl, whisk together honey, extra-virgin olive oil, thyme, salt and pepper. Add vegetables, and toss.

Place coated vegetables in a roasting dish. Roast until slightly browned, about 30-45 minutes, depending upon how deep your dish is; longer if a lot of liquid accumulates during the cooking process. Remember to give them a toss a couple of times while roasting. 

*Tested on my cousin, the Brussels sprout hater.

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