Christmas Roasted Vegetables Recipe - Allrecipes.com
Christmas Roasted Vegetables Recipe
  • READY IN hrs

Christmas Roasted Vegetables

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    45 mins
  • COOK

    1 hr 30 mins
  • READY IN

    2 hrs 15 mins

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 More Reviews

Feb 06, 2015

Very, very nice recipe. The vinegar and lemon give this a nice tang, the diversity of the vegetable flavors are quite complementary to this. I added some salt-less seasoning instead of salt. Leftovers turned into a lovely and rustic soup. Thank you Snowbunny for you recipe.

 
Oct 16, 2014

This was great! I used a mixture of 2 delicata squash, a potato, an onion, and lots of orange, purple and yellow carrots. The seasoning is really tasty - although I did use half of the amount of spices called for. Mine was ready in a little under an hour. This would make a really great holiday side dish.

 

5 Ratings

Jan 09, 2015

I was skeptical about using dried herbs but thought I'd give it a try since they're so much cheaper than fresh. I doubled the recipe for a large crowd but ended up using only half the amount of herbs, and it was still way too herby. The dish would have been inedible if I'd used the full amount. I found the texture of dried herbs in a dish with no liquid unpleasant.

 
Dec 01, 2014

I substituted the veggies I had on hand-squash, zucchini, red onion, mushrooms, but then seasoned as per the recipe-they were a great addition to the meal-thanks for sharing.

 
Dec 06, 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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Nutrition

  • Calories
  • 297 kcal
  • 15%
  • Carbohydrates
  • 64.7 g
  • 21%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.2 g
  • 6%
  • Fiber
  • 12.4 g
  • 49%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 152 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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