Christmas Roasted Vegetables

Christmas Roasted Vegetables

Snowbunny 0

"An exquisite dish of roasted winter vegetables, flavored with seasonings. It's a great side dish for beef, as well as pork and poultry."

Ingredients 2 h 15 m {{adjustedServings}} servings 297 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 64.7g
  • 21%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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.
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Reviews 5

  1. 5 Ratings

Where's The Food, Mom?

Very, very nice recipe. The vinegar and lemon give this a nice tang, the diversity of the vegetable flavors are quite complementary to this. I added some salt-less seasoning instead of salt. Leftovers turned into a lovely and rustic soup. Thank you Snowbunny for you recipe.


This was great! I used a mixture of 2 delicata squash, a potato, an onion, and lots of orange, purple and yellow carrots. The seasoning is really tasty - although I did use half of the amount of spices called for. Mine was ready in a little under an hour. This would make a really great holiday side dish.


I was skeptical about using dried herbs but thought I'd give it a try since they're so much cheaper than fresh. I doubled the recipe for a large crowd but ended up using only half the amount of herbs, and it was still way too herby. The dish would have been inedible if I'd used the full amount. I found the texture of dried herbs in a dish with no liquid unpleasant.