Thanksgiving sides seem to always take a backseat to the star of the show, but I can assure you a delicious offering of roasted root veggies might give the turkey some competition for the spotlight! Not only are they packed with flavor and nutrients, they also add a rustic charm to your Thanksgiving table. And when the root vegetables are from your own garden, this dish is even more impressive. Whether you're a seasoned gardener or a lover of garden-to-table goodness, I can help you through the process of creating a mouthwatering dish that will leave your guests asking for seconds.
Why Choose Homegrown
Choosing homegrown vegetables for your Thanksgiving feast not only ensures freshness but also adds a personal touch to your meal. By cultivating your own root vegetables, you have complete control over the growing process, ensuring that no harmful chemicals or pesticides are used. Additionally, you can select the varieties that best suit your taste preferences, giving you a unique and customizable culinary experience.
An Easy Side Dish
The versatility of roasted veggies makes it another easy dish for the holiday cook — and the tastiness makes it a go-to favorite. Preparing root vegetables, such as beets and potatoes, can take a good dose of elbow grease to peel and cut, which can be followed by a seemingly long time to roast. However, they can be chopped and prepared ahead of time, and they won’t suffer from being reheated briefly in the oven before serving if timing is a concern.
One of the best things about any roasted veggie dish is how simple it is to combine whatever root vegetables you have on hand. Beets, carrots, red potatoes, and sweet potatoes make a tip-top roasting combo.
Ready to roast?
Roasted Root Vegetables
Preheat oven to 425 degrees
Peel beets and carrots, and remove any scars or eyes from potatoes
Chop into 2-inch cubes
Peel, chop, and add a few garlic cloves (to taste)
In a big bowl, toss in a light coating of olive oil
Add sea salt and ground black pepper
Spread evenly on baking sheet
Cook for 45-60 minutes or until tender
Toss some sage and rosemary leaves on the pan about 10 minutes before cooking is complete for extra zest and crunch
For more flavors, try parsnips, sunchokes (also called Jerusalem artichokes), golden beets, and red onions. And try adding just one of the following: a sprinkle of cayenne pepper, a dusting of paprika, or a drizzle of truffle oil right out of the oven.
For tips on growing root vegetables, along with appropriate times to plant them in zone 9, check out my monthly garden Journal.