Christmas Roasted Vegetables

Christmas Roasted Vegetables

5
Snowbunny 0

"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

2 h 15 m servings 297 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 64.7g
  • 21%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  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.

Reviews

5

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. Le...

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...

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...

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.

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. ...