Easy and Healthy Alternative Side Dish to Traditional Stuffing

This is one of the most colorful, tasty, and easy roasted vegetable recipes ever! It takes very little time to prep and the dish is done in less than an hour. There are so many flavors and textures which make it easy to get your daily intake of nature’s most delicious vegetables! If you ask anyone at Mogo, you will know that these are a staple at the studio and can be enjoyed warmed up or cold. These roasted vegetables are great as a side dish for holiday parties and family get togethers or you can make it a meal and serve a protein like turkey or chicken for a great substitute for traditional stuffing. Note: Feel free to experiment with other vegetables that are in season or that you love.

Fresh ingredients from the farmer’s market.

Roasted Vegetable Un-Stuffing Ingredients

2 medium apples, cored and diced
3 small/medium sweet potatoes, cut into ½” cubes
3-4 medium carrots, peeled and chopped
Approx. 15 Brussel sprouts, ends cut off and halved
1 medium onion, chopped
½ cup Craisins or dried cherries
½ tsp chili powder
½ cup olive oil
¾ tsp sea salt (optional)
¼ cup chopped almonds or walnuts (optional)

Chopped vegetables ready to be tossed in olive oil.

Steps to Make Easy Roasted Vegetable Stuffing

1. Preheat oven to 400 degrees

2. Combine all ingredients into large bowl and toss with olive oil until well coated.

3. Pour contents onto baking dish. Bake for 25 minutes. Toss, then back for an additional 25 minutes or until sweet potatoes and carrots are tender. *For crunchier vegetables, increase the oven temperature to 450 degrees for the last five minutes.

4. Serve immediately or cool completely and refrigerate up to four days.