How to Roast Vegetables in the Shape of a Turkey

How to Roast Vegetables in the Shape of a Turkey

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How to Roast Vegetables in the Shape of a Turkey #howtoroastvegetables #roastedveggies #thanksgivingsides

Are you ready to learn How to Roast Vegetables in the form of a turkey?  If the answer is yes, you have landed on the right page. 

Roasted vegetables are the bomb!  They are the perfect tasty side dish because they burst with flavor once they’re finished roasting if seasoned correctly.  I have discovered that roasting vegetables can actually make life a little easier when entertaining.

I prep the vegetables ahead of time making my timeframes easier on the big turkey day.  The day before I wash, floret, cut, slice, peel…whatever needs to be done depending on the vegetables being used.  Then I keep them in a storage container or bag in the fridge overnight with just a little spritz of cold water on them.  On the big turkey day, I remove them from the bag and drain any excess water.  Then I toss them in the oil and seasonings just before popping them into the oven (all of the specifics on roasting time, etc. are below).

Once the veggies are in the oven doing their thing, I simply get to set a timer and enjoy some pre-dinner conversation time with our guests. 

Not only has roasting made the day of Thanksgiving prep easier, I’ve discovered they’re a huge hit and a preferred side at my home.

How to Roast Vegetables (as a turkey) 

1 bunch of asparagus

1 small yellow squash

1 small zucchini

1 small head of broccoli

1 small head of cauliflower

1 carrot

Red bell pepper

¼ cup canola or olive oil

1 clove of garlic, crushed

1 teaspoon onion powder

¾ teaspoon sea salt

Preheat the oven to 375 degrees.

Stir the oil, crushed garlic, onion powder and sea salt together.

Wash the asparagus. Remove the tough end. Toss them with a light coat of the oil mixture. Place the asparagus on a pizza round on one half to create the outer feathers of a turkey.

Wash the zucchini and yellow squash. Cut them in half first and then cut them into thin strips. Toss them in a light coat of the oil mixture. Lay the squashes as the next two layers of feathers; first green then yellow.

Wash the broccoli. Cut it into florets, keeping a bit of the stem intact. Toss them in a light coat of the oil mixture. Place the broccoli as the next layer of feathers.

Wash the cauliflower. Cut it in half and place half as the body of the turkey. Either save the other half for a future vegetable use or roast it separately. Baste the cauliflower body with a light coat of the oil mixture. Note: It will break a part easily after it has roasted for serving purposes.

Peel a medium sized carrot, remove the top. Cut in half lengthwise and place it under the cauliflower body as a turkey head poking out. Baste it with the oil mixture.

Cut strips of a red pepper to serve as legs and a beak. Baste them with the oil mixture as well.

Roast the veggie turkey for approximately 30 – 40 minutes; until vegetables are tender.

Here is the printable version of the recipe for your convenience:

How to Roast Vegetables in the Shape of a Turkey

How to Roast Vegetables in the Shape of a Turkey
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 1 bunch of asparagus
  • 1 small yellow squash
  • 1 small zucchini
  • 1 small head of broccoli
  • 1 small head of cauliflower
  • 1 carrot
  • Red bell pepper
  • ¼ cup canola or olive oil
  • 1 clove of garlic, crushed
  • 1 teaspoon onion powder
  • ¾ teaspoon sea salt

Instructions

Preheat the oven to 375 degrees.

Stir the oil, crushed garlic, onion powder and sea salt together.

Wash the asparagus. Remove the tough end. Toss them with a light coat of the oil mixture. Place the asparagus on a pizza round on one half to create the outer feathers of a turkey.

Wash the zucchini and yellow squash. Cut them in half first and then cut them into thin strips. Toss them in a light coat of the oil mixture. Lay the squashes as the next two layers of feathers; first green then yellow.

Wash the broccoli. Cut it into florets, keeping a bit of the stem intact. Toss them in a light coat of the oil mixture. Place the broccoli as the next layer of feathers.

Wash the cauliflower. Cut it in half and place half as the body of the turkey. Either save the other half for a future vegetable use or roast it separately. Baste the cauliflower body with a light coat of the oil mixture. Note: It will break a part easily after it has roasted for serving purposes.

Peel a medium sized carrot, remove the top. Cut in half lengthwise and place it under the cauliflower body as a turkey head poking out. Baste it with the oil mixture.

Cut strips of a red pepper to serve as legs and a beak. Baste them with the oil mixture as well.

Roast the veggie turkey for approximately 30 – 40 minutes; until vegetables are tender.

Note: If you are looking for another side that you can prep the day before Thanksgiving, I’ve got another delicious dish for you to consider adding to the menu. Check out my latest mashed potato love.  I’ve served them in the form of cupcakes to create individual servings.  They are a combination of white potatoes and sweet potatoes and they are a dynamic duo of flavor.  My favorite spice in this mix is coriander.  This is another recipe to prep the day ahead and warm on Thanksgiving.  Here is the recipe link. Let’s be honest, who doesn’t want to make their holiday time in the kitchen as smooth as possible and as short as possible?

Homemade Mashed Potatoes Recipe

 

Cheers to Better Bites and learning How to roast vegetables in the form of a turkey ! ~ Jodie

P.SWant more healthy food fun?

If you haven’t already, signed up for my brand new program coming out called Better Bites™ join us today!

Better Bites is all about the adventures of Recipe Girl and Teeny the tiny taste tester.  You can register your family, or school, for this adventurous food fun program as we increase our love for fruits and veggies in an innovative new program. 

Recipe Girls and Teeny will be teaming up and introducing their team of fruit and veggie friends starting very soon. They are also teaming up with a couple of friends who will encourage Better Sips™and Better Sips™ along the way.  I can’t wait for you to meet all of my new friends here at the site.

Here is the link to sign up for Better Bites.

How to roast vegetables as a turkey #roastedvegetables #turkey #thanksgivingsides

This Recipe was Featured at:

Miz Helen’s Country Cottage

A Pinch of Joy

11 Comments on “How to Roast Vegetables in the Shape of a Turkey”

    1. Thank you! Roasted veggies are a staple here. Not always in the form of a turkey (ha ha). But, Thanksgiving here we come…

  1. This is really clever! Thanks so much for sharing your talent with us at the Creative Muster. Looking forward to seeing what you’ll be sharing next week. Pinning!
    Robin😊

  2. What a fun way to encourage kids to eat their veggies, Jodie – and what a great dish for the Thanksgiving table! Pinning. Thank you for being a part of the Hearth and Soul Link Party.

    1. Thank you for pinning, visiting and hosting! I appreciate the encouragement :). Hope you have a fantastic week…

  3. Pingback: Busy Monday 392

  4. Your awesome post has been featured on Full Plate Thursday,458. Thanks so much for sharing your talent with us and come back to see us real soon!
    Miz Helen

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