Oven Roasted Fall Veggies

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One thing that’s usually lacking at the Thanksgiving table is vegetables!  One thing I DREAD about going to someone else’s home for this holiday is wondering “is there going to be anything I can eat besides the turkey?”  Most people look forward to all the food, but not me!  There’s this awkward feeling of  not wanting to appear rude, but also not wanting to eat something that’s going to cause a flare of Hashimotos symptoms.  Even though more and more people are realizing that certain foods cause health problems, they usually throw that out the window when it comes to the holidays.  Perhaps it’s because they don’t want to “mess with tradition” or maybe it’s that they simply don’t know what else to do.

That’s why I put together a concoction of fall vegetables that aren’t slathered in gluten and/or dairy or canned, processed food full of chemicals.  Not to worry, though, they are still delicious!  This is meant to be a healthier alternative to green bean and/or sweet potato casserole.  Last year I roasted brussel sprouts, acorn squash and sweet potatoes together with garlic and savory seasonings.  I went this route because I never really cared for sweet potato casserole with sweet seasonings and marshmallows.  I didn’t care for the acorn squash texture, so this year I plan on using butternut squash.  If you use the acorn squash, I found it easier to cut along the grooves, which comes out in the shape of an arch.  From there, I cut the sections once or twice, depending on the size.

Ingredients:

  • 1 large or 2 – 3 small sweet potatoes
  • 1 butternut squash (substitute acorn squash if you prefer)
  • 2 lbs brussel sprouts
  • 4 cloves garlic, minced
  • Salt, pepper, sage, rosemary, thyme to taste

Directions:

  • Rinse and halve brussel sprouts
  • Place in a baking dish and lightly cover with seasonings
  • Bake on 375 for 10 minutes since they need to cook a little longer than the other veggies
  • While brussel sprouts are cooking, rinse/chop the other veggies
  • Chop sweet potato and squash into approximately 1 inch by 1 inch cubes
  • Place the veggies into the baking dish uncovered
  • Lightly coat all veggies with olive oil & seasonings
  • Reduce heat to 350 and bake for 20 minutes
  • Cover the baking dish with foil and bake another 15 minutes
  • Please note baking times may need to be adjusted based your specific oven

Since being diagnosed with hypothyroidism back in 2009 and realizing that my lifestyle was contributing to my worsening symptoms, I’ve had to create a new normal for everything.  This includes breaking with tradition a little bit in order to stay healthy.  It is possible to have a satisfying hypothyroid holiday meal!  We can still enjoy these occasions, we simply need to make a few adjustments 🙂

Hopefully this will inspire you to create a new, delicious and healthy tradition that your family will love!  Thanks for reading, and Happy Holidays!

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