Recipes, Sides

Sage & Thyme Vegetable Medley

After a busy week, oh heck, several months, I’ve come to realize that my plate is too full and there for I’m going to have to learn to slow down and not try to do it all for once. As a result, I decided I wasn’t going to make a cornucopia of food for our family this Thanks Giving. Instead, it had to have these qualities; quick, easy, low cost and still be healthy or I’d just have to throw in the towel and say “smoothies it is!” and that would be ok too!!

Anyway, to the point. Out of all this, a new and delicious creation was born- A vegetable medley that instantly made it to my list of favorite side dishes. My youngest, who also happens to be my pickiest eater, loved this dish as well.

If I may, I’d like to interject with a few words of thankfulness…..

Many of us are so blessed to not only be sharing one Thanks giving meal but two or three with loved ones. I can hardly complain that I’m too busy when I remember many of my blessings, PTL. It’s still a good idea to cut yourself some slack. My girls will gladly tell you how many times I’ve had to remind them that mommy isn’t Super Women, I can’t do it all; sometimes I need to remind myself of this too 🙂

On to the vegetable medley!……..

I will never not be amazed at the beauty of nature. What I see when I look at a bowl of carrots, Brussels sprouts, and parsnip ( it’s hiding in there 🙂 ), is life giving food, fuel for my cells, and protection against disease. All this wrapped up into tasty little packages.

There are so many nutrients to talk about in all of these little vegetables but lets focus on their disease fighting capabilities for a moment……

Phytochemicals-  these are good chemicals that naturally occur in plants. These chemicals help to protect the plant against disease,  they also work the same way in our bodies when we eat them. Protecting or “fighting” against diseases and other common health disorders.

Carotenoids are probably a phytonutrient that people recognize most. This subclass of phytochemicals are most common. They are in, you guessed it, carrots; hence the name 😉 and many other orange, red and pink fruits and vegetables. They are also in blueberries and broccoli.

Alpha-carotene is a carotenoid that only contains carbon and hydrogen. This carotenoid is a powerful antioxidant and cell protector. With this it can help to protect against cancer by slowing down cell growth.

Any one wanting a second helping of veggies yet?

Here is a quick and easy side dish for all those holiday gatherings you’ll be having 🙂

Sage & Thyme Vegetable Medley

Cook time: 1h 20min

Serves: 4-5


6-8 carrots, cut into medium sized pieces or desired sized ( try not to cut the too small as they will come out too soft or will burn easy)

3 parsnip, peeled and cut to desired size

5 cups of Brussels sprouts, cut any excess off the bottom ( stem area) and make an x with your knife or slice in half to avoid any bitter Brussels sprouts.

3 tbsp extra virgin olive oil

3 tbsp Braggs Soy Sauce

2- 2 1/2 tsp of ground sage

1/4 tsp of ground thyme

1/2 tsp of fresh rosemary


Preheat oven to 350 F

Place the cut up veggies into a 9×12 roasting pan or dish, line your dish if food tends to stick to it after baking. Mix the rest of the ingredients into a small bowl or measuring cup and pour 1/2 to 3/4 of oil mixture over the vegetables and stir to coat. Cover pan with tin foil, leaving a little gap to let steam out. Place pan into oven and set the timer for an hour. After 30 minutes, uncover vegetables and place back into the oven for another 30 minutes. Remove from the oven and pour the rest of the seasoning mixture, stir and place back into the oven for another 10-15 minutes.

If you want your vegetables a little more “crispy”, skip covering the pan with foil or take the foil off a little sooner. This will caramelize the vegetables a bit.

Notice the x mark?  I have yet to eat a bitter Brussels Sprout after doing this.



Thanks for stopping by,







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