Description
A colorful medley of roasted Christmas vegetables crisp on the outside, tender on the inside, and infused with herbs, olive oil, and a touch of balsamic glaze for festive flavor and warmth.
Ingredients
2 cups Brussels sprouts, halved
2 cups baby carrots
2 cups parsnips, peeled and chopped
1 red bell pepper, sliced
1 red onion, cut into wedges
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp dried rosemary
1 tsp dried thyme
Salt and pepper to taste
1 tbsp honey or maple syrup (optional)
Fresh parsley for garnish
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Place Brussels sprouts, carrots, parsnips, bell pepper, and red onion on the sheet.
3. Drizzle with olive oil, balsamic vinegar, and honey if using.
4. Sprinkle with rosemary, thyme, salt, and pepper.
5. Toss everything together until evenly coated.
6. Spread the vegetables in a single layer for even roasting.
7. Roast for 25–30 minutes, stirring halfway through, until tender and golden brown.
8. Transfer to a serving platter, drizzle lightly with extra balsamic if desired, and garnish with fresh parsley.
Notes
For extra festive color, add chunks of roasted beet or butternut squash.
You can prep the vegetables ahead of time and roast just before serving.
Leftovers make a great addition to salads or grain bowls the next day.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 9g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted vegetables, holiday side dish, Christmas dinner, balsamic roasted veggies, winter vegetables