LEX18.com - Lexington, KY

Posted: Nov 17, 2009 9:32 AM

This colorful, flavorful side dish is the perfect thing to bring to this season’s holiday potluck or to your Thanksgiving meal next week!  Sometimes it’s difficult to eat healthy during the holidays and I have tried (and failed) to make healthy versions of many holidays classics. 

Corn pudding just isn’t the same without heavy cream, sweet potatoes seem naked without some sort of marshmallow or streusel topping, and I can’t bear the thought of green bean casserole without those lovely fried onions on top. 

But this vegetable side dish lacks nothing and is a welcome addition to any holiday spread.  Load up your plate with plenty of these roasted veggies and just have a small sampling of all the other indulgent classics.

    3 large carrots, cut on the bias into 1 inch thick pieces
    1 lb brussel sprouts, cleaned and halved
    ¾ lb small red bliss potatoes, quartered
    3 large parsnips, cut on the bias into 1 inch thick pieces
    1 large sweet potato, cut into 1 inch chunks
    1 large yellow onion, cut into ½ thick slices
    4 tbsp extra virgin olive oil
    1 tsp each dried oregano, rosemary, and thyme
    Sea salt and freshly ground black pepper
   
Preheat oven to 400 degrees F.
Place vegetables on a baking sheet and add the olive oil, dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.Place on middle rack in oven and bake for 35 to 40 minutes.