Wednesday, November 21, 2012

Roasted Vegetables with a Balsamic Drizzle, Turkey Bacon, and Red Onion.

For our Mini Thanksgiving over the weekend, we made Roasted Vegetables with a Balsamic Drizzle.  If you need a quick, flavorful, side dish, this is the one to make.  If you have chopped your veggies beforehand, you can throw this in the oven after you pull your turkey out of the oven, and is "resting."  You know that after you roast your turkey in the oven,  you shouldn't carve your turkey for at least twenty to thirty minutes, so the juices return to the meat, as the turkey cools. If you don't let your turkey "rest", all the juices run out of the turkey, as it is being carved.

Back to the veggies, I used Brussels Sprouts, Sweet Potatoes, and Red Onion with Red Onion. You can roast any  veggies of your choice, Zucchini, Butternut Squash, Carrots, Beets, the possibilities are endless.  I microwaved the sweet potatoes for about 2 min on high to soften a bit, to shorten their cooking time.  The veggies should be cut in a uniform size. I lined a baking sheet with foil. which was sprayed with cooking spray.  Spread out the veggies in a single layer, drizzle with about 2 Tbsp olive oil.  Roast in 400 F oven for about thirty minutes or until browned.  Stir occasionally.

I want to wish all my friends, a safe and Happy Thanksgiving.  I am so thankful for all of my family, friends, and my wonderful Husband Scott, and that we have our good health, which at our ages, is paramount.

Roasted Brussels Sprouts and Sweet Potatoes with Turkey Bacon, Red Onion, and Balsamic Drizzle


1 lb fresh Brussels Sprouts, washed, trimmed, and halved
1lb. fresh sweet potatoes, cut in chunks, and precooked, if needed***
2 slices of Turkey Bacon, rough chopped
2 Tbsp olive oil
2 Tbsp Balsamic Vinegar
Salt and Pepper to taste

  1. Pre-heat oven to 400 degrees F
  2. Toss vegetables, bacon, red onion, and  olive oil together
  3. Spread out on a cookie sheet in a single layer and roast for about 30 min, or until tender.
  4. Remove from oven and drizzle with Balsamic Vinegar
***Cooks Note
Microwave the sweet potatoes for about 2 min on high to soften a bit, to shorten their cooking time, before cutting in chunks


  1. Happy Thanksgiving to you and your family, Becky. I love these roasted veggies. A perfect side dish for tomorrow:)xx

    1. Lora,
      Thank you! Happy thanksgiving to uou and your family, too. These roasted are an easy, flavorful, healthy, side dish!

  2. Mmmm...this is pretty much the way I roasted my Brussels sprouts today! SO good! Hope your Thanksgiving day was wonderful! xo

    1. Lizzy,
      We had a great time with our families with lots of food. Hope that yours was great, too.

  3. Replies
    1. Anita,
      This is a flavorful, dish perfect for Thanksgiving!

  4. Becky, your delicious roasted vegetables are so colorful, healthy, and super delicious! I make roasted vegetables all year round, and for the holidays, its even better...then ever!
    Hope you had a wonderful Thanksgiving with family, and friends:)

    1. Elisabeth,
      We roast or grill veggies all year long, and we love all of the colorful varieties. We had a wonderful Thanksgiving and post Thanksgiving, hope that you did , too.

  5. oh becky! these veggies look so good that i am sure they would make a great side with any type of meat and not just turkey!

    1. Abeer,
      Roasted veggies are great complement to any meal, even fish!


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