Best 4 Christmas Roasted Vegetables Recipes

As the festive season approaches, the aroma of roasted vegetables fills the air, evoking a sense of warmth and togetherness. Christmas roasted vegetables are a staple dish that adds a vibrant and flavorful touch to any holiday feast. Whether you prefer classic root vegetables like carrots, parsnips, and potatoes, or a medley of colorful bell peppers, broccoli, and Brussels sprouts, there's a recipe out there to suit every taste. With careful selection of ingredients, proper seasoning, and a touch of creativity, you can create a roasted vegetable dish that will be the star of your Christmas dinner table.

Let's cook with our recipes!

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.

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

HOLIDAY ROASTED VEGETABLES

Holiday Roasted Vegetables image

Root vegetables make for the perfect side for your holiday menu and this roasted melody is no exception.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 11

Ingredients

8-10 Brussels sprouts, (about 8 ounces)
8 cipollini onions, (about 4 ounces)
1 carrot, peeled, halved lengthwise, and cut into 1-inch pieces
1 parsnip, peeled, halved lengthwise, and cut into 1-inch pieces
1 medium turnip, peeled, trimmed, cut into 1-inch pieces
2 medium red potatoes (about 12 ounces), cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons coarsely chopped parsley
1 tablespoon fresh chervil sprigs
1 tablespoon fresh thyme leaves

Steps:

Preheat oven to 425 degrees. Bring a large pot of water to a boil; season generously with salt. Blanch Brussels sprouts and cipollini onions for 2 minutes. Drain. Peel onions, and pat dry along with Brussels sprouts.
On a baking sheet, combine Brussels sprouts, cipollini onions, carrots, parsnips, turnips, and potatoes. Drizzle with olive oil, and season with salt and pepper; toss to coat. Spread in an even layer. Sprinkle with parsley, chervil, and thyme. Roast, stirring halfway through, until golden and tender, about 35 to 40 minutes.

ROASTED WINTER VEGETABLES

Roasted Winter Vegetables image

A few simple touches and a blast of heat enhance the natural sweetness of fresh veggies. -Donna Lamano, Olathe, Kansas

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

3 small red potatoes, cubed
2 medium carrots, chopped
2 medium parsnips, peeled and chopped
1 medium turnip, peeled and chopped
1 cup cubed peeled butternut squash
3 shallots, peeled and halved
1 whole garlic bulb, cloves separated and peeled
4-1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper

Steps:

Place the first seven ingredients in a greased 15x10x1-in. baking pan. Combine the oil, salt, thyme and pepper; drizzle over vegetables and toss to coat., Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 115 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.

Tips for Roasting Vegetables for Christmas Dinner:

Choose firm vegetables that will hold their shape when roasted.
Cut vegetables into uniform sizes so that they cook evenly.
Toss vegetables with olive oil, salt, and pepper before roasting.
Roast vegetables at a high temperature (425 degrees Fahrenheit) for a short amount of time (20-30 minutes).
Stir vegetables occasionally during roasting to ensure even cooking.
Add herbs and spices to the vegetables for extra flavor.
Serve roasted vegetables immediately or store them in the refrigerator for up to 3 days.

Conclusion:

Roasted vegetables are a delicious and healthy side dish that can be enjoyed by everyone. With a variety of vegetables to choose from and endless flavor combinations, there's sure to be a roasted vegetable recipe that everyone will love. So next time you're looking for a simple and delicious side dish, give roasted vegetables a try. Your taste buds will thank you!