Christmas Roasted Vegetables

4.6
(12)
10 Reviews
4 Photos

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

Submitted by Anonymous
Updated on November 23, 2020
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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4
4
Prep Time:
45 mins
Cook Time:
1 hr 30 mins
Total Time:
2 hrs 15 mins
Servings:
8
Yield:
8 servings
Jump to Nutrition Facts

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

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.

Editor's Note:

Please note the differences in ingredient amounts, as well as the substitutions of fresh herbs for dried and a delicata squash for rutabaga, when using the magazine version of this recipe.

Nutrition Facts (per serving)

297 Calories
4g Fat
65g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 297
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 4%
Sodium 103mg 4%
Total Carbohydrate 65g 24%
Dietary Fiber 12g 44%
Total Sugars 18g
Protein 6g 12%
Vitamin C 80mg 88%
Calcium 237mg 18%
Iron 5mg 27%
Potassium 1743mg 37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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