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

Christmas Roasted Vegetables

butternut squash

squash

potatoes,

(2 pound) rutabaga, peeled and cut into 1-inch pieces

red potatoes,

carrots, sliced

onion,

rosemary

thyme

oregano

olive oil

bay leaves

lemon juice

red wine vinegar

salt

black pepper

Preheat oven to 400 degrees F (200 degrees C).


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.


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.


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.


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.

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.

I used the juice of one whole lemon and quarter cup red wine vinegar. We used the leftovers in soup. Very good the next day. I might try the fresh herbs next time. We used ground thyme and it was a little over powering, however great for the soup.

I made this last night for a Christmas Bunco party.  My house smelled wonderful and everyone loved it!  I couldn't find a rutabaga, but had some golden beets, so I used them instead.  Delicious!

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!

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.

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.

everyone enjoyed it and I will make it again

christmas roasted vegetables

Prep Time: 45 minutes

Cook Time: 1 hours, 30 minutes

Total: 2 hours, 15 minutes

Servings: 8

Cost: $5.55 /serving

Author : Snowbunny

Ingredients

Instructions

Top Similar Recipes from Across the Web

Roasted Vegetables

Roasted Vegetables

Roasted Vegetables

Roasted Vegetables

Roasted Vegetables

Roasted Vegetables

Roasted Vegetables

Roasted vegetables

Roasted Vegetables

Roasted Vegetables

Roasted Vegetables

Roasted Vegetables

Holiday Roasted Vegetables

Balsamic Roasted Vegetables