With Thanksgiving coming up this week, it can seem like an impossible task to eat healthy. It’s undeniably more difficult, that’s for sure. While it’s certainly ok to treat yourself a bit during the holidays, it’s important to make sure you’re still eating nutrient-dense foods. Whether you’re hosting this year or simply bringing a dish along with you, here are 3 ridiculously easy possibilities that everyone will enjoy. Plus, they’re extremely nutritious!

Roasted Sweet Potatoes

Ingredients:

• 3-4 sweet potatoes
• olive oil as needed
• salt to taste
• pepper to taste
• rosemary to taste

Directions:

• Peel & dice the sweet potatoes. 

• Drizzle olive oil over potatoes and sprinkle salt, pepper, and rosemary on them. Toss so it’s all coated, and put on a baking sheet.

• Bake at 350 degrees F for about 40 minutes, or until they’ve reached the desired color. (I like mine to be crispy, so I leave them in for a while.)

• You’re done!

Roasted Brussels Sprouts

Ingredients:

• 4-5 cups of brussels sprouts
• olive oil as needed
• salt to taste
• pepper to taste

Directions:

• Rinse brussels sprouts. Chop off stems and halve.

• Toss in olive oil, salt, and pepper until all are coated and put on a baking sheet.

• Bake at 350 degrees F for about 30 minutes, or until they’ve reached the desired color.

• You’re done!

Balsamic Glazed Carrots

Ingredients:

• 1 pound of carrots
• balsamic vinegar as needed
• rosemary (if desired)

Directions:

• Peel and dice carrots.

• Toss in balsamic vinegar and rosemary so they’re all coated and put on a baking sheet.

• Bake at 250 degrees F for 15-20 minutes, or until they’ve reached the desired color.

• You’re done!

And there you have it! 3 super easy veggie-packed Thanksgiving dishes to try this year! I’m really big on using minimal ingredients, so if you feel like something needs to be added, just play around with the recipe and make it your own. Happy cooking!