Description
Holiday roasted vegetables are a colorful, flavorful side dish that’s perfect for festive gatherings. Featuring a medley of roasted root vegetables, seasonal squash, and a hint of sweetness from cranberries or a drizzle of honey, this dish adds both beauty and nutrition to your holiday table.
Ingredients
Units
Scale
- 2 cups (300 g) Brussels sprouts, halved
- 2 cups (300 g) butternut squash, diced
- 2 large carrots, sliced into rounds
- 1 large red onion, sliced into wedges
- 1 red bell pepper, diced
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (optional)
- 1/2 cup (50 g) dried cranberries or pomegranate arils
- 1/4 cup (25 g) chopped pecans or walnuts (optional)
- 2 tablespoons honey or maple syrup (optional)
Instructions
- Preheat the oven:
- Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Prepare the vegetables:
- Place the Brussels sprouts, butternut squash, carrots, red onion, and red bell pepper in a large mixing bowl.
- Season the vegetables:
- Drizzle the olive oil over the vegetables. Add the salt, pepper, garlic powder, thyme, and smoked paprika (if using). Toss everything together until the vegetables are evenly coated.
- Roast the vegetables:
- Spread the vegetables out in a single layer on the prepared baking sheets, making sure they are not overcrowded (this ensures they roast instead of steaming).
- Roast for 25–30 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.
- Add finishing touches:
- Remove the vegetables from the oven and transfer them to a serving dish. Sprinkle with dried cranberries or pomegranate arils for a pop of color and sweetness. Add chopped pecans or walnuts for extra crunch, if desired. Drizzle with honey or maple syrup for a touch of sweetness.
- Serve:
- Serve warm as a side dish for your holiday feast.
Notes
- Swap in other vegetables like parsnips, sweet potatoes, or zucchini based on your preferences.
- Add a squeeze of fresh lemon juice or balsamic glaze for extra flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or on the stovetop.