This is the side dish that makes Thanksgiving week feel a little easier.
A colorful mix of carrots, parsnips, sweet potatoes, butternut squash, Brussels sprouts, and red onion is roasted until caramelized at the edges, tender in the center, and full of that deep, cozy fall flavor you only get this time of year.
It’s simple, savory, naturally gluten-free and dairy-free — and exactly what you want next to Monday’s Poppyseed Chicken Casserole and Baked Herb Brown Rice.
But here’s the best part: you don’t have to eat it Monday.
Keep it in the fridge and warm it back up for Thanksgiving Day as an easy, beautiful vegetable side you didn’t have to chop, peel, or roast yourself.
One less side to cook. One more thing already handled. And a whole lot of roasted fall goodness ready whenever you need it.
Delivered Monday afternoon (11/23) between 2:30 and 5:30 PM.
Ingredients: Carrots, Parsnips, Sweet Potato, Butternut Squash, Brussels Sprouts, Red Onion, Olive Oil, Salt, Pepper, Parsley
