Thanksgiving Roasted Root Veggies – A Healthy Seasonal Recipe

Often, the best foods at Thanksgiving are the simplest. They are cooked in their natural state with minimal added spices and fats to allow the real flavors to shine through.

Focusing on great food from fresh ingredients without spending a lot of time, work or money on it means a wonderfully simple and easy to make side dish.

Also try the healthy potato gratin and butternut squash casserole to complete a set of side dishes for your Thanksgiving dinner.

This recipe makes a healthy side dish for 6 to 8 people


  • 1 head of garlic, separated into cloves and peeled
  • 2 pounds root vegetables, peeled and cut into small pieces (think potatoes, carrots, parsnips, turnips, rutabagas, beets, sweet potatoes)
  • 2 medium onions, peeled, chop into 1/4-inch wedges
  • 2 tbsp olive oil
  • 1 tbsp French herbs OR 1tsp each of rosemary, thyme, basil, tarragon, and oregano
  • 1 tsp chili flakes
  • salt and pepper for seasoning


  • Preheat oven to 400F (200 C).
  • Place vegetables (except garlic) in a large mixing bowl. Mix with oil and seasonings (salt, pepper, chili flakes, and herbs).
  • Spread the vegetables in a large roasting pan. If the vegetables are piled more than 2 inches (or to the pan top), consider using another pan to enable even cooking.
  • Add garlic cloves after 30 minutes. Stir veggies to allow for even cooking.
  • Roasted vegetables should cook for at least 40 minutes. After pulling out of the oven, taste and reason if necessary.


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