Roasted Parsnips. Cut, toss in oil and salt and put them in the 350 degree oven until tender. Time depends on the size of the pieces, but start checking at about 30 mins. Yummy!

I do asparagus sauteed with olive oil and garlic. My family members demand it every year.

Anonymous wrote:Trader Joe's usually sells a diced harvest blend of turnips and two other things that roasts up really well and no chopping! I just add olive oil and salt.

We like them pretty crisp, almost burnt.

THIS. And they sell peeled garlic.

We use the Mark Bittman roasted root vegetables recipe for Thanksgiving.

You can really do any kind of vegetables, and recipe is not necessary. We love root vegetables (and brussels sprouts, though you're not into those). Toss with olive oil, salt, and pepper, and roast until done at 375 or so. Super easy.

I'm the OP. Thanks for all the ideas. I'm going with oven roaste cauliflower. I'm going to try the recipe on Skinny Taste website.

We use the Mark Bittman roasted root vegetables recipe on Thanksgiving.

Trader Joe's usually sells a diced harvest blend of turnips and two other things that roasts up really well and no chopping! I just add olive oil and salt.

We like them pretty crisp, almost burnt.

Anonymous wrote:You know what is DELICIOUS and kid friendly, surprisingly? Roasted cauliflower. Cut into florets, toss with olive oil, and roast at 400 degrees for about half an hour (test to see if it is tender, and if so its done). Toss with salt. I can eat a whole head of cauliflower myself when it is done this way!

I do this 3x a week for dinner. But it gets mushy if reheated.

You know what is DELICIOUS and kid friendly, surprisingly? Roasted cauliflower. Cut into florets, toss with olive oil, and roast at 400 degrees for about half an hour (test to see if it is tender, and if so its done). Toss with salt. I can eat a whole head of cauliflower myself when it is done this way!

I dice up sweet potatoes (peeled), regular potatoes (not peeled), parsnip, yellow onions, green zucchini (not peeled) for color, toss with olive oil, salt, pepper, and rosemary and roast on 400 for 40 minutes or so. Easy and tasty and you can dice and season the day before to make your day easier, though don't forget to account for roasting time in the oven on T-Giving. Good luck!

roasted cauliflower with pine nuts or grilled green beans

Brussels sprouts are my favorite too, but I wouldn't do zucchini and peppers as they are summer veggies.

How about butternut squash? Parsnips? Beets? A lovely sweet hakurai turnip? Even add some fennel in there! A nut with a maple glaze would be amazing.

If you want more standard American veggies, do small new potatoes, carrots, and pearl onions. At least that is more seasonal.

I know you said no brussel sprouts but roasted brussel sprouts drizzeled with balsamic vinager and crumbled bacon is so so good! Your brussel sprout haters won't know what hit them!

I need a recipe for roasted vegetables for a side for Thanksgiving. A relative is making a broccoli casserole so I was thinking of some type of roasted veggies - like zucchini, onions, peppers, etc., but not broccoli or brussel sprouts (we have picky eaters). Any one have a link to a good recipe? I need to get the ingredients list to my mom so she can shop for them b/c I'm driving from out of town. Thanks.