Roasted Mixed Veggies with Thyme, Rosemary and Basil

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