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Roasted Seasonal Root Vegetables

This dish features a colorful medley of root vegetables and greens roasted until caramelized and tender, creating a rustic and festive side. The vegetables develop crispy edges and smoky flavors through simple oven roasting, resulting in a hearty, visually appealing final dish with a satisfying crunch and rich aroma.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Side Dish
Cuisine: Holiday
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • Carrots: Sweet and sturdy roast beautifully
  • Parsnips: Earthy with a subtle sweetness
  • Red potatoes: Hold their shape and crisp well
  • Brussels sprouts: Add depth and texture
  • Red onion: Brings color and savory balance
  • Olive oil: Helps browning and flavor
  • Salt: Brings out natural sweetness
  • Black pepper: Gentle warmth
  • Fresh rosemary or thyme: Adds a festive aroma
  • Optional garlic cloves: Mild savory depth

Equipment

  • Large sheet pans: Room matters for browning
  • Sharp knife: Clean, even cuts
  • Cutting board: Stable prep surface
  • Large mixing bowl: For tossing vegetables
  • Tongs or spatula: Easy turning

Method
 

  1. Preheat oven: Set to 425°F (220°C)
  2. Prepare vegetables: Wash, peel if needed, and cut evenly
  3. Toss: Combine vegetables with olive oil, salt, and pepper
  4. Arrange: Spread in a single layer on sheet pans
  5. Roast: Cook until tender and golden, stirring once
  6. Add herbs and garlic: During the final stretch of roasting
  7. Finish: Taste and adjust seasoning before serving

Notes

Feel free to mix in seasonal greens like kale stems or sprinkle with fresh herbs before serving for extra flavor.