Thanksgiving Roasted Vegetables with a Drizzle of Cabianca Extra Virgin Olive Oil
Italy and the United States have long shared a warm friendship rooted in a deep love of good food. So when Thanksgiving comes around, it feels only natural to bring a touch of Italian flavor to the American table. Cabianca Extra Virgin Olive Oil from Palazzo di Varignana, with its fresh, fruity, and gently peppery notes, adds brightness to every dish making it an essential part of your Thanksgiving celebration. A drizzle of Cabianca EVOO just before serving gives your meal a golden finish and an extra layer of flavor that turns a traditional feast into something truly unforgettable.
Discover the recipe below to see how we recommend using our Cabianca Extra Virgin Olive Oil to make your Thanksgiving vegetables truly shine.
Servings: 6–8
Prep time: 15 min
Roast time: 35–40 min
Ingredients
- 3 medium carrots, peeled and cut into sticks
- 2 parsnips, peeled and cut into sticks
- 1 small butternut squash, peeled and cubed
- 1 pound Brussels sprouts, trimmed and halved
- 1 red onion, cut into wedges
- 2 tablespoons olive oil (for roasting)
- Salt and freshly ground black pepper, to taste
- 2–3 tablespoons Cabianca Extra Virgin Olive Oil (for finishing)
- Optional: fresh thyme or rosemary sprigs for garnish
Instructions
- Preheat oven: 400°F / 200°C.
- Prepare vegetables: Place carrots, parsnips, butternut squash, Brussels sprouts, and red onion in a large mixing bowl.
- Toss for roasting: Drizzle olive oil over vegetables, season with salt and pepper, and toss to coat evenly.
- Roast: Spread vegetables in a single layer on a baking sheet. Roast for 35–40 minutes, turning halfway, until golden brown and tender.
- Plate and finish: Transfer roasted vegetables to a serving dish. Drizzle Cabianca EVOO generously over the top this is where the fresh, fruity flavor shines.
- Garnish: Add fresh thyme or rosemary sprigs if desired. Serve immediately.
Buon Appetito!
