Roasted vegetables are not only a staple at NSL HQ for meal prep, but they make the perfect Thanksgiving side dish!
I recommend using Avocado oil due to its high smoke point. Refrain from using seed oils like canola + do not use olive oil because it has a low smoke point causing the oil to oxidize + not only become rancid but the taste is less than desirable.
This dish keeps well in the refrigerator for 3-4 days after making + can be served warm or cold!
5 Red potatoes scrubbed with water + brush, cut into cubes
4-5 Carrots peeled + cut into 1/2-1" pieces
1 Red Onion diced into large pieces
1 1/2 cups cubed Butternut Squash (buy pre-chopped to save time)
10-15 Brussels sprouts, halved
1/4 cup avocado oil
2 lemons zested + juiced
2 Tbsp chopped fresh rosemary (remove stems) or 1 Tbsp dried
2 cloves garlic minced
1 tsp freshly ground black pepper
1 tsp kosher salt
Preheat oven to 425 degrees. Line a baking sheet with nonstick foil or parchment paper.
Place chopped vegetables into a large bowl.
In a small bowl, whisk together avocado oil, lemon juice + zest, rosemary, + garlic. Pour over vegetables. Toss to coat well.
Arrange vegetables on lined baking sheet. Try to keep a little bit of space between the vegetables if possible so they can cook evenly. Use two sheet pans if necessary. Sprinkle evenly with salt and pepper.
Roast for 20 minutes, then stir and roast an additional 15-20 minutes or until veggies are tender. Cooking time will vary depending on the size of chopped veggies.
Cool + serve immediately!
Approx Nutrition Facts:
This dish is a great source of vitamin A, C, potassium + calcium.