Description
These Holiday Roasted Vegetables are a colorful, festive side dish perfect for your holiday table. With a mix of seasonal vegetables roasted to perfection, they are flavorful, nutritious, and easy to prepare. The combination of caramelized veggies and a hint of fresh herbs makes this dish a crowd-pleaser for any holiday gathering.
Ingredients
Units
Scale
- Vegetables:
- 2 cups baby carrots
- 2 cups Brussels sprouts, halved
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 1 cup butternut squash, cubed
- 2 cups parsnips, sliced
- Seasoning:
- 3 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- Salt and pepper to taste
- Optional Garnish:
- Fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare Vegetables: Wash and prepare all the vegetables as listed. Make sure the vegetables are similar in size for even cooking.
- Season Vegetables: In a large mixing bowl, combine the vegetables. Drizzle with olive oil and sprinkle garlic powder, thyme, rosemary, paprika, salt, and pepper. Toss until all the vegetables are evenly coated.
- Roast Vegetables: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to ensure even roasting.
- Cook: Roast in the preheated oven for 25–30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
- Serve: Remove from the oven and transfer to a serving dish. Garnish with fresh parsley if desired. Serve warm and enjoy!
Notes
- Feel free to substitute vegetables based on what’s in season or your personal preferences.
- Add a drizzle of balsamic glaze or a squeeze of lemon juice for extra flavor before serving.