Description
A colorful and flavorful dish of festive roasted Christmas vegetables featuring a mix of carrots, parsnips, sweet potatoes, bell peppers, Brussels sprouts, and red onion. Seasoned with aromatic herbs and garlic powder, then roasted to perfection for a tender, caramelized finish that’s perfect for holiday meals.
Ingredients
Scale
Vegetables
- 2 large carrots, peeled and chopped into bite-sized pieces
- 1 large parsnip, peeled and chopped into bite-sized pieces
- 1 large sweet potato, peeled and cubed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup Brussels sprouts, trimmed and halved
- 1 red onion, cut into wedges
Seasonings and Oils
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Finishing Touches
- 2 tablespoons balsamic vinegar
- Fresh parsley, chopped for garnish (optional)
- Pomegranate seeds for garnish (optional)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to ensure a high roasting temperature that helps caramelize the vegetables.
- Combine vegetables: In a large mixing bowl, add the chopped carrots, parsnip, sweet potato, red and yellow bell peppers, Brussels sprouts, and red onion.
- Add oil and seasonings: Drizzle the olive oil over the vegetables and sprinkle dried thyme, dried rosemary, garlic powder, salt, and black pepper evenly over the mix.
- Toss to coat: Toss the vegetables thoroughly so all pieces are evenly coated with the oil and seasonings, ensuring consistent flavor and roasting.
- Arrange on baking sheet: Spread the seasoned vegetables out in a single layer on a large baking sheet, making sure there is enough space between the pieces for even roasting and caramelization.
- Roast the vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes, tossing halfway through to promote even cooking. The vegetables should become tender and develop a slight caramelization.
- Add balsamic vinegar: Remove the vegetables from the oven and drizzle balsamic vinegar over them. Toss gently to blend the tangy flavor with the roasted vegetables.
- Garnish and serve: Transfer the roasted vegetables to a serving dish and, if desired, sprinkle with fresh chopped parsley and pomegranate seeds to add a festive and colorful touch before serving.
Notes
- For best results, ensure vegetables are cut to similar sizes for even roasting.
- Toss vegetables halfway through roasting to achieve uniform caramelization.
- Optional garnishes like fresh parsley and pomegranate seeds add visual appeal and a fresh burst of flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
