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