This herb roasted vegetable recipe is perfect for Thanksgiving! The time to cut and arrange this dish takes a little bit of time, so make sure to keep that in mind. But, the ending product is not only pretty looking but so delicious!!
herb roasted veggies Photo Credit: Eat Spin Run Repeat
  Ingredients:
  • 2 parsnips or turnips, about 2″ diameter
  • 3-4 purple beets, about 2″ diameter
  • 3-4 golden beets, about 2″ diameter
  • 1 medium butternut squash, about 2″ diameter
  • 2 tbsp extra virgin olive oil
  • 2 tsp fresh lemon juice
  • 1/2 cup loosely packed fresh herbs (choice of: rosemary, oregano, sage, thyme and parsley)
  • sea salt and black pepper, to taste
  Instructions: Preheat the oven to 375F. Wash and peel the parsnips, beets and squash. Trim as needed and slice into very thin circles using a mandolin slicer or knife. Try to get these as equal as possible. In separate bowls, toss the vegetables in a little olive oil and lemon juice. Sprinkle generously with fresh herbs, as well as a little sea salt and black pepper. Arrange the vegetables in a baking dish, lining up a few slices of each type at a time. Use your fingers to stuff any leftover herbs in between slices. Put the dish in the oven and roast for 40-45 minutes. If you want the tops to be a bit crispy, broil for the final 1-2 minutes of cooking.