Giada de Laurentiis shows us the secret to delicious roasted root vegetables—a quick and easy side dish that will round out your Thanksgiving meal.
In this episode of Everyday Italian, Giada de Laurentiis makes roasted root vegetables, a healthy accompaniment to your holiday meal. Roasted potatoes, carrots, parsnips, Brussels sprouts, and a flavorful combination of herbs come together for this special Thanksgiving side dish.
When you think of Thanksgiving, there are a number of traditional side dishes that accompany the turkey at the dinner table. Mashed potatoes and cranberry sauce are expected, but what about a nice healthy side of vegetables?
Giada de Laurentiis shows us how to bring some hearty eats to your holiday table with this simple recipe for roasted root vegetables. The best part of this recipe? It’s so easy to prepare, it’ll hardly take away from all the other things you have to do this Thanksgiving.
What exactly is a root vegetable? Simply put, it is any plant root, or underground part of a plant, that is eaten. Root vegetables are typically a combination of sugar and starch and store well. Thus, these hearty vegetables are best during the Fall and Winter seasons.
Common root vegetables that we eat in the United States are potatoes, carrots, and onions. Other root vegetables that are gaining popularity are radishes, turnips, jicama, fennel, sweet potatoes, and parsnips.
For this recipe, Giada combines the hearty flavor of potato with the sweet crunch of carrots and the anise flavor of parsnips (think black licorice). For a festive touch, Giada adds Brussels sprouts—not a root vegetable—for their distinct flavor that marries well with root vegetables.
While Giada’s recipe keeps it simple with 4 vegetables and dried herbs, you could mix and match with some of your favorite vegetables to get the side dish you desire. Add sweet potatoes, yams, or squash to give it the taste you desire.
Roasted Root Vegetables Ingredients:
- 1/3 cup extra-virgin olive oil
- 3 medium carrots, cut into 1 inch thick circles
- 1 ½ cups Brussels sprouts
- 4 cups potatoes, cut into 1 ½ inch cubes (suggested red bliss or Yukon gold)
- 3 medium parsnips, cut into 1 inch slices
- 1 cup sweet potatoes, cut into 1 ½ inch cubes
- 1 tablespoon dried oregano
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 tablespooin dried basil
- ½ teaspoon coarse sea salt
- 2 tablespoons fresh ground pepper