Roasted Holiday Vegetables
These roasted holiday vegetables are tossed in a fragrant herb butter, highlighting the earthy sweetness of the season's best produce. They provide a colorful and healthy contrast to any heavy holiday main course.
- Prep time: 33 minutes
- Cook time: 57 minutes
- Total time: 90 minutes
- Servings: 8
- Difficulty: Medium
- Cuisine: International
Ingredients
- 1 pound Brussels sprouts, halved
- 1 pound carrots, peeled and sliced
- 1 large butternut squash, peeled and cubed
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 2 tablespoons melted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
Instructions
- Preheat your oven to 400 degrees F.
- In a large mixing bowl, combine the Brussels sprouts, carrots, squash, and red onion.
- Whisk together the olive oil, butter, garlic, thyme, and rosemary.
- Pour the herb mixture over the vegetables and toss until thoroughly coated.
- Spread the vegetables in a single layer across two large baking sheets.
- Season generously with sea salt and black pepper.
- Roast for 30 to 40 minutes, tossing halfway through, until vegetables are tender and caramelized.
- Serve immediately while hot.
Tips
- Do not overcrowd the baking sheets, or the vegetables will steam instead of roasting.
- Cut all vegetables into similar sizes to ensure they cook at the same rate.
- Add a drizzle of balsamic glaze just before serving for an extra layer of flavor.
Frequently Asked Questions
Can I add other vegetables to this mix?
Yes, parsnips, sweet potatoes, or beets are excellent additions that roast well with these vegetables.
Should I peel the Brussels sprouts?
Simply trim the stem ends and remove any yellow or damaged outer leaves.
Can I use dried herbs instead of fresh?
Yes, but use one-third the amount of dried herbs compared to fresh herbs as they are more concentrated.