Happy Thanksgiving weekend everyone! I hope everyone was able to enjoy yesterday with loved ones. We traveled a bit south to be with my brother and my immediate family this year for a more intimate gathering. I am happy to say I may have officially hit adulthood because veggies were the object of my affection this Thanksgiving. Of course, the stretchy pants came in handy for the biscuits, sweet potato puffs and pie that I ate as well!
The smell of rosemary and garlic fill the kitchen as this dish is roasting and the beautiful color of the beet juice really make this dish present beautifully on the table. You can prepare this dish ahead of time and since it’s easy to transport, you can simply pop it in the oven upon your arrival or before you leave for your gathering.
The chopping and prepping the dish is the most time consuming thing with this recipe. It is super simply as long as you have the patience to peel, chop and dice all these gorgeous veggies!
I admit: I couldn’t stop thinking about Dwight Shrute as I prepped the beets. Anybody else? Eh? Eh?
3 Medium Sweet Potatoes (Cut into one inch pieces)
8 Carrots (Cut into one inch pieces)
2 Medium Beets (Cut into one inch pieces)
3 TBSP Olive Oil
2 TBSP Honey
4 Garlic Cloves
2 Fresh Rosemary Sprigs (Chopped)
1 Tsp. Salt
1 Tsp. Pepper
- Preheat Oven to 400 Degrees. Lightly coat baking dish with EVOO or cooking spray.
- Combine your sweet potatoes, carrots and beets in a bowl together. Add the EVOO, Honey, Garlic, Rosemary, Salt and Pepper and toss well to coat.
- Spread the root vegetables in your baking dish and place in the oven on the middle rack. Bake for 45 minutes total, removing the veggies every 15 minutes to stir (this ensures even cooking of all the vegetables).
What was your favorite Thanksgiving dish this year? Comment below to let m know!