One of my favorite ways to dress up a Thanksgiving turkey platter—and offer a vegetable that everyone likes—is to roast a selection of baby vegetables. They’re easy to prepare because the skins and stems are tender and require almost no trimming. And by cooking them with high heat, they’ll roast in just about the same time the turkey needs to rest—particularly handy if you have only one oven.
This recipe can easily be scaled up depending on how many people you’re serving.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.