Healthy Thanksgiving

Here’s an easy, delicious way to enjoy fresh fall vegetables. Our featured recipe delivers a warm, flavorful dish for your Thanksgiving table, and it can be modified to meet your family’s health needs. Watch the video below and cook along with us. Enjoy!

Autumn Roasted Vegetables with Balsamic Vinegar & Sumac

Prep: 30 min. | Cook: 30 min. | Preheat: 400°F

Ingredients


• 6 medium-large carrots, peeled and halved vertically
• 1 1/2 cups white potato, cut into bite-sized cubes or Brussels sprouts, stems trimmed and halved vertically
• 2 cups butternut squash, cut into bite-sized cubes
• 1 1/2 cups red onion, peeled and sliced into wedges
• 1 cup celery, cut into bite-sized cubes
• 1 red bell pepper (1/2 cubed, 1/2 uncut roasted and peeled)
• 1 head of garlic, unpeeled and wrapped in foil (optional)
• 2 medium golden beets, cut into bite-sized cubes or sweet potato, cut into bite-sized cubes
• 2 tbsp extra virgin olive oil (plus 1tbsp optional)
• 2 tbsp balsamic vinegar (plus 1 tbsp optional)
• 1 tbsp sumac (plus 1/2 tsp optional)
• 1 tbsp kosher salt
   

Instructions


1. Preheat oven to 400°F.
2. Mix 2 tbsp olive oil, 2 tbsp balsamic vinegar and 1 tbsp sumac in a large bowl.
3. Add vegetables and toss to coat evenly.
4. Spread on a baking sheet, sprinkle with kosher salt and add the garlic (foil-wrapped) and 1/2 uncut bell pepper.
5. Roast for 30 minutes, flipping vegetables halfway, until tender but still firm.
6. Optional Dressing: Squeeze garlic at base to remove skin and peel red pepper before blending with roasted onions, 1 tbsp olive oil, 1 tbsp balsamic vinegar, 1/2 tsp sumac and a pinch of kosher salt. Drizzle over vegetables before serving.

See how easy this delicious recipe is to make! Watch this short video for step-by-step instructions.