THANKSGIVING IS TOMORROW!! I absolutely can’t believe how fast this month has flown by! I am so excited for this holiday though. It combines some of my favorite things in life; family, friends, and food! By now you probably have your thanksgiving menu all planned out and grocery shopping all done. But just in case you’re looking for another easy side dish to make, or are planning a quick run to the store-give this recipe a try. These Roasted Potatoes and Rainbow Carrots have become one of my favorite side dishes because they’re easy to prepare, versatile, and absolutely delicious! The rainbow carrots and brussels sprouts make this a really colorful fall dish- perfect for Thanksgiving. But if you don’t try it out for Thanksgiving this year, definitely save it for Christmas dinner (or any other dinner this season!).
The ingredients can be found at most supermarkets, but I just so happened to find all of them at Trader Joe’s.
1 lb baby potatoes
1 lb rainbow carrots
1/2 lb pearl onions
1/2 lb brussels sprouts
2-3 garlic cloves
3 tbsp salted butter
2 tbsp olive oil
salt & pepper to taste
*I doubled up on this recipe because I was cooking for a larger group of people, so don’t be surprised if you seem to have less than the ingredients pictured.
Preheat oven to 375°. Rinse baby potatoes and peel the carrots. I love how simple and quick the prep work is for this dish! And aren’t these carrots beautiful? Who would want to eat plain orange ones when these exist!
Cut carrots into 2″ pieces.
Rinse brussels sprouts and cut them in half.
Combine potatoes, carrots, brussels sprouts, and pearl onions in a large bowl. A helpful tip: buy the frozen pearl onions that have already been peeled. It will save you so much time and effort!
Use a garlic press for the cloves and add to bowl. Fresh garlic just tastes so much better than powdered!
Toss vegetables in melted butter and olive oil. Season to taste with salt and pepper.
Spread evenly on parchment-lined baking sheet. The parchment paper is key here! I’ve tried using wax paper and foil, but it didn’t turn out well and the vegetables got stuck to the bottom.
Bake covered in foil for about 50 minutes (until vegetables are fork tender and roasted on the bottom).
Uncover and bake for another 5 minutes to crisp up a little. Taking the vegetables off the parchment paper will be a breeze! You’ll get golden roasted potatoes and carrots without any mess.
- 1 lb baby potatoes
- 1 lb rainbow carrots
- 1/2 lb pearl onions
- 1/2 lb brussels sprouts
- 2-3 garlic cloves
- 3 tbsp salted butter
- 2 tbsp olive oil
- salt & pepper to taste
- parchment paper
- Preheat oven to 375°
- Rinse baby potatoes and peel carrots
- Cut carrots into 2" pieces
- Rinse brussels sprouts and cut them in half
- Combine potatoes, carrots, brussels sprouts, and pearl onions in a large bowl
- Use a garlic press for the cloves and add to bowl
- Toss vegetables in melted butter and olive oil then season to taste with salt and pepper
- Spread evenly on parchment-lined baking sheet
- Bake covered in foil for about 50 minutes (until vegetables are fork tender and roasted on the bottom)
- Uncover and bake for another 5 minutes