Thanksgiving Roasted Vegetables Recipes

Steps:

• Rinse the chicken and pat very dry, inside and out. Combine the chopped rosemary, sage, thyme, 1 tablespoon salt, 1/2 teaspoon pepper and the nutmeg in a small bowl. Rub about two thirds of this salt mixture all over the chicken, inside and out. Stuff the herb sprigs inside the cavity. Set the chicken on a roasting rack to rest and dry at room temperature for 30 minutes.
• Preheat the oven to 400 degrees F.
• Scatter the sweet potatoes, Brussels sprouts and onions in the bottom of a large roasting pan. Drizzle with 2 tablespoons of the melted butter and sprinkle with the remaining salt-herb mixture. Toss well. Set the chicken and roasting rack over the vegetables. Roast until the chicken begins to brown, about 40 minutes.
• Toss the bread cubes in a large bowl with 2 tablespoons melted butter and season with salt and pepper. Remove the roasting pan from the oven. Carefully remove the rack and chicken and set aside; toss the bread cubes into the pan with the vegetables. Put the chicken and rack back over the vegetables and brush the chicken with the remaining 2 tablespoons melted butter.
• Continue to roast until the chicken skin is crisp and golden and the internal temperature reads 165 degrees F on an instant read thermometer when inserted into the thickest part of the thigh not touching bone, about 40 minutes more.
• Remove the chicken to a cutting board to rest for 15 minutes. Increase the oven temperature to 425 degrees F. Toss the vegetables and bread and return to the oven until the vegetables are tender and caramelized and the bread cubes are golden brown and crisp, 5 to 10 minutes.
• Carve the chicken into serving pieces and pour any accumulated juice from the carving board over the roasted vegetables and bread. Toss the vegetables and bread again and serve.

Steps:

• Preheat the oven to 425 degrees F.
• Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle 3 tablespoons of olive oil over the fennel and potatoes and then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss with your hands.
• Place the Brussels sprouts on a separate sheet pan and drizzle with 3 tablespoons of olive oil. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper and toss with your hands.
• Roast the vegetables in the same oven for 35 to 40 minutes, until the potatoes are tender, tossing once while cooking.
• Combine the vegetables in a large serving bowl and sprinkle with salt and pepper. Serve hot.

Steps:

• Heat oven to 400.
• Put vegetables (except garlic) in a bowl. Toss with oil and sprinkle with salt, pepper, and paprika or chile.
• Spread veggies in a roasting pan. (Do not crowd the pieces; use 2 pans if necessary.) Roast, stirring every 15 minutes until tender and evenly browned, 45-50 minutes.
• Add garlic cloves during last 20 minutes. Taste and adjust seasonings.

Steps:

• Preheat the oven to 425 degrees F.
• Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle 3 tablespoons of olive oil over the fennel and potatoes and then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss with your hands.
• Place the Brussels sprouts on a separate sheet pan and drizzle with 3 tablespoons of olive oil. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper and toss with your hands.
• Roast the vegetables in the same oven for 35 to 40 minutes, until the potatoes are tender, tossing once while cooking.
• Combine the vegetables in a large serving bowl and sprinkle with salt and pepper. Serve hot.

Steps:

• Preheat the oven to 425 degrees F.
• Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle the olive oil on the vegetables, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss with your hands.
• Roast the vegetables for 25 to 30 minutes, until the potatoes are tender, tossing once while cooking. Toss the string beans with the roasted vegetables and roast for another 10 to 15 minutes, until the green vegetables are tender. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts. Sprinkle with salt and pepper and serve hot.