Description
This holiday roasted vegetables recipe features a colorful medley of carrots, Brussels sprouts, sweet potatoes, and red onion, seasoned with garlic powder, dried thyme, salt, and pepper, then roasted to perfection in the oven. Perfect as a flavorful and nutritious side dish to complement any holiday meal, these veggies are tender, caramelized, and aromatic.
Ingredients
Scale
Vegetables
- 2 cups carrots, chopped
- 2 cups Brussels sprouts, halved
- 2 cups sweet potatoes, cubed
- 1 red onion, chopped
Seasonings & Oil
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and allow it to fully preheat for the best roasting results.
- Prepare vegetables: In a large bowl, combine chopped carrots, halved Brussels sprouts, cubed sweet potatoes, and chopped red onion ensuring an even mix of all ingredients.
- Season the veggies: Drizzle the olive oil over the vegetables and sprinkle garlic powder, dried thyme, salt, and pepper evenly across the mixture.
- Toss to coat: Thoroughly toss the vegetables until each piece is well coated with the oil and seasonings for balanced flavor.
- Arrange for roasting: Spread the seasoned vegetables in a single layer on a large baking sheet to ensure even roasting and caramelization.
- Roast: Place the baking sheet in the oven and roast for 25-30 minutes, stirring halfway through to promote even cooking and browning.
- Check doneness: Test the vegetables for tenderness by piercing with a fork; continue roasting a few more minutes if needed until all veggies are tender and slightly caramelized.
- Serve warm: Remove from oven and serve the roasted vegetables immediately while warm for the best flavor and texture.
Notes
- Feel free to add other root vegetables like parsnips or turnips for variety.
- For extra flavor, sprinkle with fresh herbs like parsley or rosemary before serving.
- To keep vegetables crisp, avoid overcrowding the baking sheet.
- Use a rimmed baking sheet to prevent juices from spilling while roasting.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
