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Holiday Roasted Vegetables

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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

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

  1. Preheat the oven:
    • Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or silicone baking mats.
  2. Prepare the vegetables:
    • Place the Brussels sprouts, butternut squash, carrots, red onion, and red bell pepper in a large mixing bowl.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://ukfinda.com/holiday-roasted-vegetables/