Holiday Roasted Vegetables
Holiday Roasted Vegetables are a simple, colorful side dish made with carrots, Brussels sprouts, parsnips, and sweet potatoes tossed in olive oil and herbs. Perfect for any festive dinner.
When the holidays come around, I always try to bring color and freshness to the table. These Holiday Roasted Vegetables became a favorite because they look beautiful, taste amazing, and pair perfectly with any main dish. The mix of roasted carrots, Brussels sprouts, parsnips, and sweet potatoes brings out all the best seasonal flavors.
My wife loves how the natural sweetness of the vegetables deepens as they roast, and the balsamic glaze gives them a glossy finish that makes them stand out on any table. Even my kids, who usually pass on veggies, always go back for seconds when I make this.
Every year I end up making a double batch because everyone wants leftovers. They’re colorful, hearty, and full of flavor. Whether you’re hosting a big family dinner or bringing a side dish to share, these roasted vegetables fit right in.
Questions You May Have About This Recipe
Can I use different vegetables?
Yes. Use what you like or what’s in season. Root vegetables like carrots, parsnips, and turnips work great.
Do I need to peel the vegetables?
Peeling is optional. Just make sure to scrub them well if you leave the skins on.
Can I make this ahead of time?
Yes. You can roast them earlier in the day and warm them in the oven before serving.
What temperature should I roast them at?
425°F gives you that perfect balance of crisp edges and tender centers.
Can I add herbs or spices?
Absolutely. Rosemary, thyme, or garlic powder are great options to boost the flavor.
What You Need to Make Holiday Roasted Vegetables
2 cups carrots, sliced
2 cups Brussels sprouts, halved
2 cups parsnips, chopped
2 cups sweet potatoes, cubed
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried rosemary
Fresh parsley for garnish
How to Make Holiday Roasted Vegetables
Preheat oven to 425°F and line a large baking sheet with parchment paper.
In a large bowl, combine all the vegetables.
Drizzle with olive oil and balsamic vinegar. Add salt, pepper, garlic powder, and rosemary. Toss until evenly coated.
Spread the vegetables in a single layer on the baking sheet.
Roast for 25 to 30 minutes, stirring halfway through, until golden and tender.
Transfer to a serving dish and sprinkle with chopped parsley before serving.
Tips
Cut vegetables into similar sized pieces so they cook evenly.
Do not overcrowd the baking sheet or they will steam instead of roast.
For extra sweetness, add a drizzle of honey during the last five minutes of roasting.
Mix in cranberries or pecans before serving for a festive touch.
Store leftovers in the refrigerator for up to three days.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These were a hit at Thanksgiving. Everyone asked for the recipe.” Susan K.
⭐️⭐️⭐️⭐️ “I added some honey and they turned out perfect. Will make again for Christmas.” Carol M.
⭐️⭐️⭐️⭐️⭐️ “Simple to make and so colorful. Even my grandkids loved them.” Linda R.
⭐️⭐️⭐️⭐️ “Delicious mix of flavors. The balsamic glaze really makes it shine.” Patty S.
⭐️⭐️⭐️⭐️⭐️ “I made a double batch and there were still no leftovers. Fantastic recipe.” Diane L.
Printable Recipe
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Holiday Roasted Vegetables
A colorful blend of seasonal vegetables roasted with olive oil, balsamic vinegar, and herbs for a simple, flavorful holiday side dish.
Ingredients
- 2 cups carrots, sliced
- 2 cups Brussels sprouts, halved
- 2 cups parsnips, chopped
- 2 cups sweet potatoes, cubed
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- Fresh parsley for garnish
Instructions
- Preheat oven to 425°F and line a large baking sheet with parchment paper.
- In a large bowl, combine all the vegetables.
- Drizzle with olive oil and balsamic vinegar. Add salt, pepper, garlic powder, and rosemary. Toss until evenly coated.
- Spread the vegetables in a single layer on the baking sheet.
- Roast for 25 to 30 minutes, stirring halfway through, until golden and tender.
- Transfer to a serving dish and sprinkle with chopped parsley before serving.
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