Thanksgiving is only one week away! It’s time to start planning side dishes. The turkey is important, but for many of us the sides steal the show. We have our family favorites, yet I always enjoy trying something new—especially this year while I’m following an AIP-friendly approach.
Roasted vegetables are one of the simplest and most satisfying side dishes. Whatever the vegetable, roasting brings out deep, caramelized flavors and a lovely texture. We roast broccoli, Brussels sprouts, and cauliflower often, and they transform in the oven, pairing well with any main course.
This season I wanted to expand my roasted vegetable repertoire with a colorful, root-focused option. Featuring beets, carrots, parsnips, and a mix of winter squash—like butternut and delicata—these Roasted Rainbow Root Veggies are as beautiful as they are delicious. The natural sweetness of the roots shines through, and I like to finish the tray with fresh sage and a touch of balsamic for contrast. This visually striking dish is perfect for weeknight dinners and makes a welcoming addition to any Thanksgiving or Friendsgiving table.
While I enjoy planning menus, Thanksgiving always reminds me to slow down and remember the true spirit of the holiday: gratitude for blessings and the joy of sharing a meal with loved ones. I’m especially grateful for a group of supportive women who encouraged me to start this blog and who have walked alongside me through personal challenges and health changes. They’re not only friends; they’re my food companions and inspiration.
These friends and I started a small cooking club we call Nourish. We meet monthly with a different theme each time—appetizers, soups, picnics, global cuisines, cookouts, smoothie nights—anything that gets us around the table. With a variety of dietary needs among us, we often get creative in the kitchen, and those limitations make the meals more interesting, not less. Nourish gives us a space to unwind, share life, and connect deeply over food.
The idea of a cooking club is simple: invite a few people you know well and a few you want to know better, choose a theme, and gather to cook, eat, and talk. The table becomes the place where everyday life pauses and meaningful conversation happens. If you’ve ever wanted a community built around food and friendship, consider starting your own club—Friendsgiving is a perfect way to kick it off.
Serve a tray of these Rainbow Roasted Root Veggies at your first gathering and watch them disappear. They’re easy to prepare, colorful, and adaptable to what’s available at the market. Below I’ll walk through the basic approach I use and share the recipe so you can recreate it at home.
Choose a colorful mix of roots and squash. I love sweet beets, rainbow carrots, and parsnips for their flavor and variety. Butternut squash is a reliable favorite, and delicata squash is a great addition—its thin skin is edible, so there’s no need to peel it, which saves time and adds texture. You can also swap in sweet potato or other seasonal produce according to preference.
Peeling, seeding, and chopping take the most time, so I make the prep step enjoyable by listening to music or a podcast. Once everything is cut into similar-sized pieces, toss the vegetables with coconut oil or olive oil, season with sea salt and herbs, and spread them in a single layer on one or two baking sheets.
Roast at 400°F (about 200°C) for roughly 40 minutes, stirring once halfway through, until the vegetables are fork-tender and caramelized at the edges. The oven concentrates the natural sugars in the roots and squash, creating a sweet, savory flavor that pairs beautifully with fresh herbs.
Finish the dish by tossing the roasted vegetables with chopped fresh sage and a light drizzle of balsamic vinegar. The herbaceous sage and tangy balsamic complement the sweetness of the roots and squash and add a bright final note. Serve warm as a centerpiece side, and expect compliments.
This colorful, flavorful, and healthy side is easy to scale for a large meal—perfect for Friendsgiving, Thanksgiving, or your next cooking club meeting. Turn on the oven and enjoy a tray of Roasted Rainbow Root Veggies with friends and family.
- 4 beets, peeled and chopped
- 6 rainbow carrots, peeled and chopped
- 3 parsnips, peeled and chopped
- 1 butternut squash, peeled, seeded, and chopped
- 1 delicata squash, seeded and chopped
- 2 tablespoons coconut oil or olive oil
- 2 teaspoons chopped rosemary
- 2 teaspoons chopped sage
- 1 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 2-3 tablespoons balsamic vinegar to serve
- fresh chopped sage, for garnish
- Preheat oven to 400 degrees Fahrenheit (200°C).
- Grease a baking sheet with oil or line it with foil or parchment.
- Prepare and chop the vegetables into similarly sized pieces. Toss with melted coconut oil or olive oil, then season with rosemary, sage, thyme, and sea salt.
- Spread the vegetables in a single layer on the baking sheet. Roast for about 40 minutes, stirring once halfway through, until tender and lightly caramelized.
- Remove from the oven, sprinkle with fresh chopped sage, and drizzle with balsamic vinegar before serving.