Best Vegan Thanksgiving Sides
This vegan Thanksgiving side dish is a favorite with roasted beets and butternut squash in savory seasonings!
Servings: 4 servings
Calories: 146kcal
Ingredients
- 2 cups beets , peeled and cut into bite sized pieces
- 3 cups butternut squash , peeled and cut into bite sized pieces
- 2 cups fennel bulb , thinly sliced
- 1 1/2 cups red onion , thinly sliced
- 1 teaspoon minced garlic
- 2 teaspoon herbs de provence
- 1/2 teaspoon salt , divided
- 1-2 Tablespoons extra virgin olive oil , divided
Instructions
- Preheat oven to 425 degrees. Line a large rimmed baking pan with parchment paper or .
- Place butternut squash in a bowl, toss ½ Tablespoon olive oil and 1 tsp herbs de provence and ¼ salt. Place on the prepared pan.
- Place your thinly sliced fennel and onion next to the squash in the pan.
- Place chopped beets in a bowl, toss with remaining olive oil, herbs de provence and salt. Transfer beets to the pan.
- Roast for 50-60 minutes until tender. Stir halfway through.
Notes
- Serve atop kale or hearty salad greens with sliced avocado. Add in optional walnuts, almonds or roasted chickpeas.
Nutrition
Calories: 146kcal