Best 2 Christmas Roasted Vegetables Recipes

Christmas is a time for celebration and feasting. What better way to enjoy the holiday season than with a delicious and festive meal? This collection of roasted vegetable recipes is the perfect addition to any Christmas dinner. From classic roasted potatoes and carrots to more unique dishes like roasted Brussels sprouts with bacon and roasted butternut squash with maple syrup, there's something for everyone to enjoy.

These recipes are all easy to make and can be tailored to your own taste. Whether you prefer your vegetables roasted until they're slightly crispy or soft and tender, you'll find a recipe here that you'll love. So gather your family and friends around the table and enjoy a delicious and memorable Christmas meal.

**Here are some of the recipes you'll find in this article:**

* Roasted Garlic Parmesan Potatoes
* Roasted Carrots with Honey and Thyme
* Roasted Brussels Sprouts with Bacon
* Roasted Butternut Squash with Maple Syrup
* Roasted Sweet Potatoes with Cinnamon and Nutmeg
* Roasted Beets with Goat Cheese and Pistachios
* Roasted Cauliflower with Lemon and Herbs
* Roasted Broccoli with Garlic and Parmesan
* Roasted Radishes with Butter and Salt
* Roasted Parsnips with Olive Oil and Rosemary

No matter what your taste, you're sure to find a roasted vegetable recipe in this collection that you'll love. So get cooking and enjoy a delicious and festive Christmas meal!

Let's cook with our recipes!

CHRISTMAS ROASTED VEGETABLES

Christmas Roasted Vegetables image

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

Ingredients

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

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

ROASTED WINTER VEGETABLES

Roasted Winter Vegetables image

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Steps:

Preheat the oven to 425 degrees F.
Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.

Tips for Roasting Vegetables:

Choose firm vegetables: Softer vegetables, like zucchini, tend to get mushy when roasted. Choose firmer vegetables, like Brussels sprouts, carrots, and potatoes, that will hold their shape.
Cut vegetables evenly: This will help them cook evenly. Cut vegetables into 1-inch pieces and toss them with olive oil, salt, and pepper.
Roast vegetables at a high temperature: This will help them caramelize and develop a crispy exterior. Roast vegetables at 425 degrees Fahrenheit for 20-30 minutes, or until they are tender and browned.
Add herbs and spices: To add flavor to your roasted vegetables, toss them with fresh herbs, such as rosemary, thyme, or sage, and spices, such as garlic powder, onion powder, or paprika.
Serve roasted vegetables immediately: Roasted vegetables are best served immediately, while they are still warm and crispy.

Conclusion:

Roasted vegetables are a delicious and healthy side dish that can be enjoyed with a variety of meals. They are easy to make and can be customized to your liking. With a little planning, you can create a delicious and nutritious roasted vegetable dish that everyone will enjoy.