Christmas Roasted Vegetables

Name: Christmas Roasted Vegetables
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 8
Ingredients: 3 sweet potatoes, peeled and cut into 1-inch pieces; 1 large butternut squash - peeled, seeded, and cut into 1-inch pieces; 1 (2 pound) rutabaga, peeled and cut into 1-inch pieces; 1 large delicata squash - peeled, seeded, and cut into 1-inch pieces; 1 large onion, sliced; 2 red potatoes, peeled and cut into 1-inch pieces; 2 carrots, sliced; 2 tablespoons dried rosemary; 2 tablespoons dried thyme; 1 teaspoon dried oregano; 2 tablespoons extra-virgin olive oil; 6 dried bay leaves; 1 dash lemon juice; 1 dash red wine vinegar; 1 pinch salt; 1 pinch ground black pepper

4.6

(12)

10 Reviews

4 Photos

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

Submitted by Snowbunny

Updated on October 2, 2024

Tested by

Allrecipes Test Kitchen

4

Prep Time:

45 mins

Cook Time:

1 hr 30 mins

Total Time:

2 hrs 15 mins

Servings:

8

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Ingredients

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Original recipe (1X) yields 8 servings

3 sweet potatoes, peeled and cut into 1-inch pieces
1 large butternut squash, peeled, seeded, and cut into 1-inch pieces
1 (2 pound) rutabaga, peeled and cut into 1-inch pieces
1 large delicata squash, peeled, seeded, and cut into 1-inch pieces
1 large onion, sliced
2 red potatoes, peeled and cut into 1-inch pieces
2 carrots, sliced
2 tablespoons dried rosemary
2 tablespoons dried thyme
1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
6 dried bay leaves
1 dash lemon juice
1 dash red wine vinegar
1 pinch salt
1 pinch ground black pepper

Directions

Preheat the oven to 400 degrees F (200 degrees C).
Combine sweet potatoes, butternut squash, rutabaga, delicata squash, onion, red potatoes, and carrots in a large roasting pan. Combine rosemary, thyme, and oregano in a small bowl.
Drizzle olive oil over vegetables; sprinkle with herb mixture, then toss to coat. Scatter bay leaves over vegetables; drizzle lemon juice and red wine vinegar over top.
Roast in the preheated oven until vegetables are tender, about 1 1/2 hours, stirring every 30 minutes. Season with salt and black pepper.

Editor's Note:

Please note the differences in ingredient amounts, as well as the substitutions of fresh herbs for dried and a delicata squash for rutabaga, when using the magazine version of this recipe.

34 home cooks made it!

Nutrition Facts (per serving)

297	Calories
4g	Fat
65g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 297
% Daily Value *
Total Fat 4g	5%
Saturated Fat 1g	4%
Sodium 103mg	4%
Total Carbohydrate 65g	24%
Dietary Fiber 12g	44%
Total Sugars 18g
Protein 6g	12%
Vitamin C 80mg	88%
Calcium 237mg	18%
Iron 5mg	27%
Potassium 1743mg	37%

* 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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