I am often asked for suggestions for Thanksgiving side dishes by my children and friends, as the same old stuffing, sweet potatoes and green beans can get a little tedious year after year.
My suggestion when asked is to take advantage of the beauty of the autumn harvest and add sweet potatoes, carrots, Brussels sprouts, colorful potatoes and cauliflower to the Turkey Day menu. The combination, when tossed together in a pan and roasted to a savory finish, is a beautiful marriage of flavors, colors and textures that’s actually quite healthy, so no guilt if you go back for seconds.
(READ MORE: The beet goes on: It’s time to embrace the earthy vegetable)
This dish looks very pretty on a buffet filled with all the trimmings, and I also suggest serving them with tahini sauce on the side.
Roasted Autumn Vegetables