Description
A delightful mix of seasonal vegetables roasted to perfection, perfect for holiday gatherings.
Ingredients
Scale
- 2 cups Brussels sprouts, halved
- 2 cups carrots, sliced
- 2 cups sweet potatoes, cubed
- 1 red onion, chopped
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine all the vegetables.
- Drizzle with olive oil and season with salt, pepper, thyme, and rosemary.
- Toss until the vegetables are evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until tender and golden brown, stirring halfway through.
- Remove from the oven and serve warm.
Notes
- Feel free to add other seasonal vegetables like parsnips or butternut squash.
- For extra flavor, add minced garlic before roasting.
- Can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Holiday Roasted Vegetables, Roasted Vegetables, Holiday Recipes, Vegetarian Side Dish