Thanksgiving Oven-Roasted Vegetables

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Easy and yummy! Made this on Christmas eve with a beef tenderloin and salad. I doubled this recipe (I cooked for 12 adults and 10 kids and it was almost completely gone. Thanks Ina!

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Simple, but very tasty preparation. I made about 1/2 to 2/3 of the recipe size, adjusting measures accordingly and cut the heat at 30 minutes and everything turned out -great-.

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We have made every Thanksgiving, best recipe ever! The first year, it didn't make it to the table, everyone loved so much during the tasting as it came out of the oven, the dish got gobbled up!

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I've done this recipe many times and it always a winner. I add peeled & rough cut butternut squash, leeks, thyme, and chopped sage. I also chop the fennel fronds for color and flavor juz prior to serving. The flavors are hardy, delicious, and goes very well with Alton Brown's classic roasted duck, dressing, and a lingonberry, tart apple, port/zinfandel reduction.

RivendellP from Bay Point, CA

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My sprouts came out fabulous with this method. I agree with mev_11903927, you don't need to cook more than 25 - 30 minutes, as they start to burn. Thanks Ina!

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Roasting brings out the very, very best inherent sweetness in the Brussel Spouts....something boiling doesn't do. The oven temp IS too high....400 is correct and check them at 25 minutes. They will brown and that is delicious, but you really don't won't them burnt...so keep an eye on them. They will not take longer than 30 minutes. Family isn't keen on fennel, so I tried parsnips and WHOA, really good. Try this recipe at 400 and you will love it.