Description
A colorful and festive recipe featuring a mix of autumn and winter vegetables roasted to caramelized perfection with herbs and a balsamic vinegar drizzle, ideal for a holiday side dish.
Ingredients
Scale
Vegetables
- 2 large carrots, peeled and chopped into bite-sized pieces
- 1 large parsnip, peeled and chopped into bite-sized pieces
- 1 large sweet potato, peeled and cubed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup Brussels sprouts, trimmed and halved
- 1 red onion, cut into wedges
Seasoning & Garnish
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons balsamic vinegar
- Fresh parsley, chopped for garnish (optional)
- Pomegranate seeds for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). This high temperature ensures the vegetables caramelize nicely during roasting.
- Combine Vegetables: In a large mixing bowl, place the chopped carrots, parsnip, sweet potato, red and yellow bell peppers, Brussels sprouts, and red onion.
- Add Oil and Seasonings: Drizzle the olive oil over the vegetables and sprinkle the dried thyme, dried rosemary, garlic powder, salt, and black pepper.
- Toss Vegetables: Mix thoroughly so every piece is evenly coated with oil and seasonings for balanced flavor.
- Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on a large baking sheet, ensuring enough space between pieces for even roasting.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes, tossing halfway through to promote even cooking. Look for tender texture and slight caramelization.
- Add Balsamic Vinegar: Remove the vegetables from the oven and drizzle balsamic vinegar over them. Toss gently to mix evenly.
- Garnish and Serve: Transfer the roasted vegetables to a serving dish and optionally garnish with fresh parsley and pomegranate seeds for a festive presentation.
Notes
- Ensure vegetables are cut into similar sizes for even cooking.
- Use a large enough baking sheet to avoid overcrowding, which can cause steaming instead of roasting.
- Feel free to substitute or add other root vegetables like turnips or beets for variety.
- The balsamic vinegar can be substituted with lemon juice for a different acidic note.
- For a vegan option, all ingredients are naturally vegan; confirm no added ingredients if using premade seasonings.
