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Christmas Roasted Vegetables

Christmas Roasted Vegetables

  • Prep

    45 m
  • Cook

    1 h 30 m
  • Ready In

    2 h 15 m
Snowbunny

Snowbunny

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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

Directions

  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

debbie
0

debbie

12/6/2013

I made it last night using the squashes and other vegetables I had. I think it's always tastier to use fresh herbs, which when using you need to use 3 times as much as dried, and it was great. I roasted it for 40 minutes in a 375 degree convection oven on two 1/2 sheet pans. This morning I picked out the potatoes to slice and fry to eat with eggs. Yummy!

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