Thanksgiving Vegetable Medley

This Thanksgiving, add a vibrant and flavorful touch to your table with Nourishing Lab’s Vegetable Medley! Roasted to perfection, this dish features a colorful combination of sweet potatoes, Brussels sprouts, and fragrant rosemary.


  • 2 lbs. Sweet Potatoes, peeled and chopped
  • 1 lb. Brussels Sprouts, halved
  • 4 cloves Garlic, minced
  • 1 Tbsp. chopped Rosemary
  • 2 Tbsp. Olive or Avocado Oil
  • 1 Tbsp. Balsamic Vinegar
  • ¼ cup Chopped Pecans
  • ¼ cup Dried Cranberries
  • Salt and Pepper


  • Step 1

    Preheat your oven to 375 degrees Fahrenheit.

  • Step 2

    Toss the chopped sweet potatoes in 1 tablespoon of oil, half of the garlic, half of the rosemary and a pinch of salt and pepper. Lay on a parchment covered sheet pan and roast for 15 minutes, then flip them over and roast for an additional 15 or so, or until they are golden.

  • Step 3

    Toss the Brussels sprouts in 1 tablespoon of oil, balsamic vinegar, the remaining garlic, and a pinch of salt and pepper. Lay them cut-side down on a parchment-covered sheet pan and roast for 20-25 minutes. Flip them over and roast for an additional 5-10 minutes.

  • Step 4

    Toss the roasted Brussels sprouts and sweet potatoes in a bowl with the remaining rosemary, dried cranberries and chopped pecans.

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