Thanksgiving menus are usually the same; the turkey, cranberry, stuffing, mashed potatoes, green beans and pie. Is OK to keep the tradition; however, you can CREATE NEW TRADITIONS for your family with my Roasted Mixed Fresh Veggies recipe. Totally unexpected and budget friendly!
 
This is a healthy side dish for Thanksgiving and for almost any meal. You can use the veggies that I used today or you can select any other veggies that are in season. I am sharing my recipe with you because it is great for large groups, perfect to feed a lot of family members. This recipe serves 4 plus people; however, you can increase the ingredients easily. Also, once you do the peeling, cutting and chopping and put the tray in the oven, you can forget about it for the next 40 minutes. Are you ready? CREATE this NEW TRADITION and enjoy!
 
Roasted Mixed Veggies with Thyme, Rosemary and Basil Recipe
 
Cost: Under $8.00 or $2.00 per serving
Serves: 4 Plus (You can increase the ingredients easily)
Total Prep and Cook Time: 1 hr.
 
 Ingredients
2 medium size sweet potatoes, (cubed, $1.15lb.)
1 lb. of carrots (cut at an angle) (.75)
1 lb. of fresh Brussels sprouts ($2.25)
2 medium size fresh beets, (cubed, $1.15)
1 tablespoon fresh thyme, chopped (1 tsp. dried)
2 tablespoons fresh rosemary, chopped (2 tsp. dried)
1 teaspoon dried basil
3 teaspoons garlic, chopped
1/4 cup olive oil (or more as needed, veggies must be coated evenly)
2 tablespoons balsamic vinegar
Pinch of salt
Pinch of black pepper
 
Directions
Chop or cube all the vegetables, as specified in the ingredient list.
Preheat oven to 400 degrees F.
Mix thyme, rosemary, basil, garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside.
Line a baking sheet or roasting pan with aluminum foil, and lightly spray with cooking spray.
Spread each category of vegetables evenly on the pan and pour the oil-vinegar herb mixture on top (you can also put additional salt and/or pepper now, if you want to).
Cover with aluminum foil.
Roast for 40 minutes. Check at 30 minutes to test if the veggies are soft when poked with a fork. If not continue for 10 more minutes. 

​Angie’s Hack

Thanksgiving menus are usually the same; the turkey, cranberry, stuffing, mashed potatoes, green beans and pie. Is OK to keep the tradition; however, you can CREATE NEW TRADITIONS for your family with my Roasted Mixed Fresh Veggies recipe. Totally unexpected and budget friendly!
 
This is a healthy side dish for Thanksgiving and for almost any meal. You can use the veggies that I used today or you can select any other veggies that are in season. I am sharing my recipe with you because it is great for large groups, perfect to feed a lot of family members. This recipe serves 4 plus people; however, you can increase the ingredients easily. Also, once you do the peeling, cutting and chopping and put the tray in the oven, you can forget about it for the next 40 minutes. Are you ready? CREATE this NEW TRADITION and enjoy!
 
Roasted Mixed Veggies with Thyme, Rosemary and Basil Recipe
 
Cost: Under $8.00 or $2.00 per serving
Serves: 4 Plus (You can increase the ingredients easily)
Total Prep and Cook Time: 1 hr.
  
Ingredients
2 medium size sweet potatoes, (cubed, $1.15lb.)
1 lb. of carrots (cut at an angle) (.75)
1 lb. of fresh Brussels sprouts ($2.25)
2 medium size fresh beets, (cubed, $1.15)
1 tablespoon fresh thyme, chopped (1 tsp. dried)
2 tablespoons fresh rosemary, chopped (2 tsp. dried)
1 teaspoon dried basil
3 teaspoons garlic, chopped
1/4 cup olive oil (or more as needed, veggies must be coated evenly)
2 tablespoons balsamic vinegar
Pinch of salt
Pinch of black pepper
 
Directions
Chop or cube all the vegetables, as specified in the ingredient list.
Preheat oven to 400 degrees F.
Mix thyme, rosemary, basil, garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside.
Line a baking sheet or roasting pan with aluminum foil, and lightly spray with cooking spray.
Spread each category of vegetables evenly on the pan and pour the oil-vinegar herb mixture on top (you can also put additional salt and/or pepper now, if you want to).
Cover with aluminum foil.
Roast for 40 minutes. Check at 30 minutes to test if the veggies are soft when poked with a fork. If not continue for 10 more minutes.
 
Angie’s Hack

​While you are roasting your veggies, take advantage of the oven and save energy. Get some Idaho potatoes, wash and pat dry. Spray cooking oil in teen foil and wrap your potatoes to bake at the same temperature for 1 hour (or 20 additional minutes after you remove your other veggies’ tray). You can use the potatoes for another meal during the week (stuffed baked potatoes with chili and cheese). How does that sound?

Serves: 4
Cost: Under $10.00 (or $2.50 per serving)
Total prep and cook time: 20-25 mins
 
Ingredients
1 # pound of ground 90% lean chicken ($3.00)
1/2 tsp paprika (for flavor and color)
1 tsp. dried Italian herbs (or more if you like tasty flavors)
1/8 tsp salt & pepper
1 tbsp. fresh, chopped parsley, oregano, chives or cilantro (.25)
3 chopped garlic cloves (.10)
Juice of ½ lemon (.35)
 
1 tbsp. canola oil to sauté the burgers
1 chopped onion (.30)
1 cup of Baby Bella mushrooms, clean and cut in 4 pieces ($1.00)
1 Avocado ($1.00)
4 Multi-grain Flatbread Rounds ($2.00)
½ a head of Iceberg lettuce (.85)
 
Directions

• Place the ground chicken in a bowl and add all the first 6 ingredients.
• Mix with your hands until all the ingredients blend, do not over mix.
• Mold the mixture into 4 patties with your hands and set them aside on wax paper.
• Heat a fry pan and add ½ of your oil.
• Chop the onion and mushrooms and sauté.
• Take out of the pan and set aside.
• Add what is left of the oil to the skillet and add as many patties as can fit.
• Cook each side for 4-5 minutes, ensuring that the chicken is well done. Set them aside to rest for about a couple of minutes while you prepare to plate them.
• Serve with avocado, sauté onions and mushrooms

I stopped purchasing salad dressings so many years ago. I grew up making my own vinaigrettes. Main caveat, when you juggle a full day of work and family, you don't have much time to make fresh things at home. Instead, it is easier to purchase products already made from the grocery store. There are few problems with salad dressings, though, they are expensive, unhealthy and loaded with stuff you do not need to eat.
 
Today, I want you to take about 10 minutes of your time to work with me. We are going to make your own salad dressing for this week. Trust me, it will taste amazing, it will be fresh, natural with no preservatives and hey, you made it yourself! Let’s do this now!
 
Ingredients: TOTAL COST ($2.95)
1 lemon (.50)
1/2 orange (.40)
3/4 c. Extra Virgin Olive Oil ($1.15)
1/4 tsp. Salt (you can add more salt if you prefer) (0)
1/4 tsp. freshly ground pepper (0)
1/4 tsp. Spanish paprika (0)
5 tbsp. parmesan cheese (.40)
1-2 med. size garlic cloves chopped (if your prefer less garlic flavor, just cut in half) (.20)
1 tbsp. capers (.20)
Chopped chives to taste (.10)
 
Directions
In a glass jar with lid, mix all the above listed ingredients. Shake real well to allow the ingredients to release the favors.
 
You will get an emulsion of all these ingredients, but they will separate again. Therefore, shake well before using all the time.
 
Refrigerate for at least 8 hour. (I usually make it the day before) Before using it let it rest on your counter top for up to15 minutes.
 
When ready to serve, shake it well again and you are done.
 
Angie's Hack:
Every week I change few ingredients to give my basic dressing a different flavor. You can do the same by:
 
1. Use only lemon or orange, not both. Or instead, use red wine vinegar.
2. Instead of chives, use Basil, a spring of Thyme or ground oregano.
3. Or, do not add parmesan cheese into the jar that week and instead, give it a Greek flavor by using feta cheese directly in your salad.