Roasted Vegetables Recipe for Thanksgiving

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Roasted vegetables can make a great, delicious and most importantly healthy addition to any Thanksgiving dinner. Learn about a roasted vegetables recipe for Thanksgiving dinner with help from an author and media personality in this free video clip.

Part of the Video Series: Stress Less, Weigh Less Recipes
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Video Transcript

Hi, I'm Holly Mosier, and I'm the author of "Stress Less, Weigh Less". Today, I'm going to show you how to make a roasted vegetables recipe for Thanksgiving. This is so easy and it's actually low calorie. What I do is I take a variety of vegetables. I like to use low glycemic vegetables. Low glycemic vegetables are those that are lower in sugar and starch content and these fit that. So I'm using a multicolor of, well multiple colors of bell peppers and the reason I do that is that the different colors actually indicate that these have different vitamins, minerals and antioxidants. So I've got a nice array there. I'm also going to use broccoli and an onion. That's basically all you need and you can use different kinds of vegetables as well but what I've done is I've already thin sliced these into a bowl and I'll show you, I slice them really thin because it makes a big difference in the taste. Now especially the onions, this is going to crack you up but if you thin slice them like this, they're going to end up tasting like onion rings which is my favorite. Alright so once we have them in a bowl all we're going to use is some cooking spray, garlic salt and pepper and we're good to go. Start by preheating your oven to 425 so it's ready for you when you're done with this. Alright so spray them first with the cooking spray and you want to make sure that you get them coated really well because this is going to be what causes them to get pretty brown around the edges. It really helps. So we need a little more spray. Okay, they're coated really well. Now let's go with our garlic salt and I've got that mixed really well now and lastly, we're going to use ground pepper. Now I like to use fresh ground pepper because it has antioxidants in it but if you don't have fresh ground go ahead and just use regular pepper. So we'll toss this around, just make sure it's coated well and we are good to go. Okay, all we have left to do is to place these on our cooking sheet which I have already pre-sprayed with the cooking spray. Now you pour your vegetables on here and we want them to be a really thin layer because that helps them to get brown and crispy around the edges. So I take a little bit of time to arrange these because it really does seem to make a big difference in the taste. You want a little bit of space between the vegetables. If you have too thick of a layer, they're going to taste more like steamed vegetables. It's still going to be good but it won't have that real crispy texture that I love. We are good to go. So what I'm going to do now is just put it in the oven for about 30 minutes until it's just brown and crispy and we'll take them out. Okay let's check and see if these are done and they are. They are perfect. This is exactly how you want these to look. They're a little bit brown and crispy on the sides and they taste really good. So, all you do now is take them out and put them in a serving dish and they're going to look beautiful And this is when you really see how nice it is when you use the multicolored vegetables because the different colors just look so good in the bowl and look beautiful on the table. And I don't know if you can see this on camera or not, but some of the broccoli that was along the side got really brown and crispy and believe it or not, those taste just like French fries. I'm not kidding. Well these came out perfect. There you have it, a roasted vegetables recipe for Thanksgiving.


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