Description
A vibrant medley of seasonal vegetables roasted to perfection, enhancing their natural sweetness and creating a delightful caramelized texture, perfect for holiday gatherings.
Ingredients
Scale
- 2 cups Brussels sprouts, halved
- 2 cups carrots, peeled and cut into 1-inch pieces
- 2 cups sweet potatoes, peeled and cubed
- 1 red onion, cut into wedges
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 3 tablespoons olive oil
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the Brussels sprouts, carrots, sweet potatoes, red onion, and bell peppers, cutting them into similar sizes.
- Drizzle 3 tablespoons of olive oil over the chopped vegetables.
- Sprinkle 2 teaspoons each of dried thyme and dried rosemary over the vegetables, adding salt and pepper to taste, then toss to coat.
- Spread the seasoned vegetables in a single layer on a large baking sheet.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through.
- Once roasted, transfer the vegetables to a serving platter and garnish with chopped fresh parsley.
Notes
- Choose fresh, seasonal vegetables for the best flavor.
- Cut vegetables into similar sizes for even cooking.
- Avoid overcrowding the baking sheet to ensure proper roasting.
- Check on the vegetables a few minutes before the suggested cooking time to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Holiday, Roasted Vegetables, Side Dish, Festive, Healthy