Recipe by 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."
Watch video tips and tricks
butternut squash - peeled, seeded, and cut into 1-inch pieces
delicata squash - peeled, seeded, and cut into 1-inch pieces
sweet potatoes, peeled and cut into 1-inch pieces
1 (2 pound)
rutabaga, peeled and cut into 1-inch pieces
red potatoes, peeled and cut into 1-inch pieces
extra-virgin olive oil
dried bay leaves
red wine vinegar
ground black pepper
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Christmas Roasted Vegetables
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 38
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a simple roasted vegetable casserole.
This hearty stew is fresh and flavorful, and makes a great comfort-food meal.
Learn how to roast seasoned root vegetables to bring out their earthy flavors.