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Festive Roasted Christmas Vegetables

Festive roasted Christmas vegetables on white serving platter with Brussels sprouts carrots parsnips and caramelized edges
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Perfect holiday side dish with colorful roasted root vegetables and Brussels sprouts tossed with herbs and honey. Easy recipe ready in 45 minutes.

Ingredients

Scale
  • 1 lb Brussels sprouts, trimmed and halved
  • 1 lb carrots, peeled and cut into 2-inch pieces
  • 1 lb parsnips, peeled and cut into 2-inch pieces
  • 1 large red onion, cut into wedges
  • 3 tablespoons olive oil
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Optional: ½ cup pecans or walnuts, toasted
  • Optional: Fresh parsley, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper for easy cleanup.
  2. Wash and chop all the vegetables as described in the ingredients list. Try to cut them into uniform 2-inch pieces so they cook evenly.
  3. In a large bowl, combine the Brussels sprouts, carrots, parsnips, and red onion wedges.
  4. Drizzle the olive oil and honey (or maple syrup) over the vegetables. Sprinkle with the dried rosemary, dried thyme, salt, and black pepper.
  5. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
  6. Spread the vegetables in a single layer on the prepared baking sheets. Do not overcrowd the pans, as this will cause the vegetables to steam instead of roast. Use two pans if necessary.
  7. Roast for 20-25 minutes, then remove from the oven and stir the vegetables.
  8. If using, sprinkle the toasted pecans or walnuts over the vegetables. Return to the oven and roast for another 10-15 minutes, or until the vegetables are tender, caramelized, and slightly crispy at the edges.
  9. Remove from the oven and garnish with fresh parsley, if desired. Serve warm.

Notes

  • For the best flavor and texture, do not overcrowd the baking sheets. Using two pans is key to achieving crispy, caramelized edges.
  • If you have fresh rosemary and thyme, use about 1 tablespoon of fresh chopped herbs in place of the dried for even better flavor.
  • Cutting the vegetables into similar-sized pieces ensures they cook at the same rate.
  • You can prepare the vegetables a day ahead. Chop them and store in an airtight container in the refrigerator, then toss with oil and seasonings just before roasting.

Nutrition

Find it online: https://www.benefitiany.com/festive-roasted-christmas-vegetables/