The Only Thanksgiving Side Dish You'll Ever Need

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:

Calories: 200

Fat: 7

Carbs: 35

Protein: 4

This dish is a great source of vitamin A, C, potassium + calcium.

Happy Thanksgiving!


Coach Kim

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