Roasted Maple Harvest Vegetables With Bacon Crumbles And Toasted Parmesan Breadcrumbs.

The PERFECT Thanksgiving side dish to introduce your entire family to!

When we think of the perfect Thanksgiving meal we will without a doubt start having dishes of stuffing, turkey legs, mashed potatoes, candied yams, and green bean casseroles dance around in our heads! Normally, we’re not necessarily worried about planning an incredible veggie side dish since we tend to look forward to the other recipes too much considering there is a year long wait for this special meal. However, this hearty seasonal dish is filled with wonderful ingredients that will elevate the vegetables to a whole new level making them truly unforgettable. Once you make this dish for your Thanksgiving table you’ll want to make it every single year after that. I’m a huge texture person when it comes to the culinary world which makes me love this dish so much because it has so many different ones! Usually, when a recipe has endless texture, it also has an unbelievable amount of flavor. Big flavor is so important when creating food! Even if there are only a few staple ingredients, adding in really good herbs, seasonings, and garnishes make it shine!

Before roasting the harvest vegetables we need to of course chop and prepare them for seasoning!

  • Wash and cut your brussels sprouts in half after removing the end on each.
  • Peel and deseed one small butternut squash. Then, cut into medium dice cubes.
  • Medium dice one red onion.
  • Chop your cauliflower into nice florets. If the cauliflower is big like mine was you can use half. If it’s small you can use the entire thing. It truly just depends on how many people you’re cooking for.
  • In a large mixing bowl toss the vegetables in good olive oil and maple syrup with loads of delicious seasonings. You can use anywhere from two-four tablespoons of maple syrup depending how into maple you are!

The seasonings:

  • Sea salt, freshly cracked black pepper, garlic powder, onion powder, paprika, chives, parsley, and oregano.

Pile the vegetables evenly on a baking sheet.

BAKE AT 400 DEGREES FOR 30 MINUTES.

  • While you wait patiently for the vegetables to roast in the oven you can fry up four pieces of bacon and toast the parmesan breadcrumbs.

How to make the toasted parmesan breadcrumbs:

  • Melt two tablespoons of butter in a small sauce pot.
  • Mix 1/4 cup of Italian breadcrumbs and 1/4 cup of parmesan cheese in with the butter and let them toast over medium heat for five minutes.

Serve in a big beautiful bowl, top with the toasted parmesan breadcrumbs, extra parmesan cheese, and a drizzle of balsamic glaze!

You have got yourself the most amazing holiday side dish that’s filled with tons of flavor, colors, and nutrients! This will definitely be a new family favorite at your Thanksgiving dinner table! There are just a few weeks left until turkey day, so I know some of you Diamonds are already planning your menus just as I am. Therefore, I will be publishing endless comfort dishes and appetizers to help you prepare for the big day to make your lives in the kitchen run a little smoother!

Happy Holiday Planning!

xoxo

2 Comments Add yours

  1. Debbie says:

    A beautiful colorful dish & a healthy one with all the vegetables. 😋 Yum

    Liked by 1 person

    1. It really is a delicious dish!!

      Like

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