Prep Time

20 Minutes

Cook Time

45 Minutes


8 - 10

These vegetables provide a wealth of antioxidants and fiber, it’s the perfect pairing for the Rosemary Roasted Turkey Breast.


  • 10-15 small to medium rainbow carrots, peeled
  • 3 cups Brussels sprouts, halved
  • 1 large red onion, sliced
  • 2 delicata squash, peeled and sliced
  • 2 cups red or purple seedless grapes
  • ¼ cup extra-virgin olive oil
  • 6 garlic cloves, crushed and peeled
  • 2 sprigs fresh thyme
  • 4 sprigs fresh sage
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground pepper


  1. Preheat oven to 400°F.
  2. In a large bowl, combine all of the vegetables and grapes with the oil, garlic, salt, and pepper. Toss to coat.
  3. Line a rimmed baking sheet with parchment paper and spread the vegetablegrape mixture on top in an even layer.
  4. Top with the thyme and sage sprigs.
  5. Roast for 45 minutes or until the veggies can be easily pierced with a fork. Toss halfway through cooking.
  6. Remove from the oven and discard the herbs. Taste and add more salt and pepper if desired.
  7. Serve immediately.