The Easy Whole Food Thanksgiving Recipe Everyone Will Love

Thanksgiving is right around the corner! You guys! How did the holiday season get here so quickly? While, I'm not complaining... as far as I'm concerned, it makes up for the shorter days and freezing cold mornings... I am, however, a bit in panic mode. I mean, five weeks until Christmas... FIVE! And a mere 10 days until Thanksgiving. Despite what Target, 98.9 and a slew of other retailers and even some *cough* obnoxious neighbors think, Thanksgiving deserves to be celebrated before Christmas dominates the season. And maybe even more than once.  I mean, hello "Friends"giving and any other excuse to hang out with those you love and eat lots of yummy food.

Speaking of yummy food, if you are feasting more than once this Thanksgiving, it's a good idea to keep your pants zipping well into the new year. Amiright?! So, eat what makes Thanksgiving Thanksgiving to you {I'm looking at you sweet potato casserole!} but also be sure to serve up some healthy options that taste as delicious as they are nourishing and even work double-time to keep your health-conscious guests happy too. Like this amazing herb roasted veggies dish from our LTB Report superstar Kat Eckles. Everybody from kids to carnivores will love these easy roasted fall veggies and you'll love dishing it up for them.

This recipe is perfect for any {every?} day of the week and an especially great dish to serve for Thanksgiving. It's easy peasy too. Simply throw it in your already preheated oven while the turkey "rests" for piping hot, naturally sweet roasted goodness. This is also an easy "clean-out-the-fridge" dinner side for any ol' day of the week that can be fancied up with bright pomegranate arils or turned into a main meal {hello meatless Monday!} when served with some simple-spiced quinoa and tahini. I made my rendition with added mushrooms and thinly sliced zucchini and finished it with goji berries and a drizzle of my favorite raw tahini. Delish! I may or may not have made this every single night for a week straight too... Thanks Kat! 

Easy Roasted Fall Veggies 

{use organic when possible}

I spiced up my Easy Roasted Fall Veggies with goji berries and a raw tahini drizzle. Delicious! #vegan #thanksgiving #plantbased

I spiced up my Easy Roasted Fall Veggies with goji berries and a raw tahini drizzle. Delicious! #vegan #thanksgiving #plantbased

1/3 cup olive oil

4 medium carrots, cut in 1 inch thick pieces

1 1/2 cup brussel sprouts, halved

4 cups red new potatoes, cut in 1 1/2 inch thick pieces

1 cup sweet potatoes, cut in 1 1/2 inch thick pieces

2 teaspoons black pepper

1 teaspoon sea salt

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried basil

Directions: Roast at 400 degrees for at least 45 minutes* or until tender, flipping once. 

*To cut cooking time in half, cut veggies into smaller, even sized chunks and roast. I was able to cook mine in 25 minutes by using smaller pieces of veggies.