Holiday Roasted Vegetables Recipes

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CHRISTMAS ROASTED VEGETABLES

An exquisite dish of roasted winter vegetables, flavored with seasonings. It's a great side dish for beef, as well as pork and poultry.

Provided by Snowbunny

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 2h15m

Yield 8

Number Of Ingredients 16



Christmas Roasted Vegetables image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix butternut squash, delicata squash, sweet potato, rutabaga, and red potato pieces, carrots, and onion in a large roasting pan. Mix rosemary, thyme, and oregano in a small bowl.
  • Drizzle olive oil over the vegetables and sprinkle with herb mixture; toss to coat vegetables with oil and herbs. Scatter bay leaves over vegetables and drizzle lemon juice and red wine vinegar over the top.
  • Roast in the preheated oven until vegetables are tender, about 1 hour and 30 minutes, stirring every 30 minutes. Season with salt and black pepper.

Nutrition Facts : Calories 297.1 calories, Carbohydrate 64.7 g, Fat 4.2 g, Fiber 12.4 g, Protein 6 g, SaturatedFat 0.7 g, Sodium 103.3 mg, Sugar 17.9 g

1 large butternut squash - peeled, seeded, and cut into 1-inch pieces
1 large delicata squash - peeled, seeded, and cut into 1-inch pieces
3 sweet potatoes, peeled and cut into 1-inch pieces
1 (2 pound) rutabaga, peeled and cut into 1-inch pieces
2 red potatoes, peeled and cut into 1-inch pieces
2 carrots, sliced
1 large onion, sliced
2 tablespoons dried rosemary
2 tablespoons dried thyme
1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
6 dried bay leaves
1 dash lemon juice
1 dash red wine vinegar
1 pinch salt
1 pinch ground black pepper

HOLIDAY ROASTED VEGETABLES

Root vegetables make for the perfect side for your holiday menu and this roasted melody is no exception.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 11



Holiday Roasted Vegetables image

Steps:

  • Preheat oven to 425 degrees. Bring a large pot of water to a boil; season generously with salt. Blanch Brussels sprouts and cipollini onions for 2 minutes. Drain. Peel onions, and pat dry along with Brussels sprouts.
  • On a baking sheet, combine Brussels sprouts, cipollini onions, carrots, parsnips, turnips, and potatoes. Drizzle with olive oil, and season with salt and pepper; toss to coat. Spread in an even layer. Sprinkle with parsley, chervil, and thyme. Roast, stirring halfway through, until golden and tender, about 35 to 40 minutes.

8-10 Brussels sprouts, (about 8 ounces)
8 cipollini onions, (about 4 ounces)
1 carrot, peeled, halved lengthwise, and cut into 1-inch pieces
1 parsnip, peeled, halved lengthwise, and cut into 1-inch pieces
1 medium turnip, peeled, trimmed, cut into 1-inch pieces
2 medium red potatoes (about 12 ounces), cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons coarsely chopped parsley
1 tablespoon fresh chervil sprigs
1 tablespoon fresh thyme leaves

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