Holiday Vegetables Roasting Guide

The main roast might be the star at the dinner table, but the sides are what really makes the meal shine!

Here are 5 fantastic vegetable roasts to bring to your next holiday gathering. They are simple, easy to make, and most importantly of all – tasty!

 

Roasted Brussels Sprouts With Cranberries

Ingredients:

• 3 cups of pounds Brussels sprouts, ends trimmed & halved
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ cup dried cranberries

Directions:

1. Preheat Oven to 375°F
2. In a large bowl or a large, resealable plastic bag, combine the brussels sprouts, olive oil, salt, and black pepper. Toss or shake the Brussels sprouts to make sure the olive oil, salt and pepper is distributed evenly.
3. Line a baking sheet with Parchment paper or silicone baking mat.
4. Place brussels sprouts on baking sheet.
5. Cook them for about 20 minutes, then shake the pan or use a tong to flip the Brussels Sprouts. Mix in the cranberries. 
6. Cook the Brussels Sprouts for another 10 minutes, or until tender.

 

Oven Roasted Asparagus

Ingredients:

• 1 bunch asparagus (trimmed)
• 2 tablespoons olive oil (extra virgin)
• 3 cloves garlic (minced)
• 3 tablespoons Parmesan cheese (grated)
• 1/2 teaspoon Kosher salt
• Pepper to taste

Directions:

1. Preheat oven to 425°F. Rinse and trim the asparagus. Dry well and set aside.
2. In a mixing bowl or shallow dish, combine the olive oil, garlic, Parmesan cheese, salt and pepper. Toss well with the asparagus until lightly coated with mixture.
3. Place asparagus in a single layer on a lined baking sheet pan and bake for about 8-10 minutes. 
4. Remove from oven and serve immediately.

 

Simple Roasted Butternut Squash Recipe

Ingredients:

• 1 medium Butternut Squash
• 2 tablespoon Olive Oil
• 2 cloves garlic, minced
• Salt & Pepper, to taste

Directions:

1. Preheat the oven to 400°F
2. Peel the butternut Squash. Cut in half, lengthwise, scoop out and discard the seeds.
3. Cut halves into 1 inch slices, then further cut the slices into 1 inch cubes.
4. Combine the butternut squash cubes, olive oil, and garlic in a large bowl and toss until well coated.
5. Season with salt and pepper
6. Arrange in a single layer on a baking sheet.
7. Roast in the preheated oven until squash is lightly browned and tender, for about 25 to 35 minutes.

 

Honey Glazed Carrots

Ingredients:

• 2 pounds carrot, peeled
• 1/4 cup honey
• 3 garlic cloves, minced
• 2 tablespoon melted butter
• 1 tablespoon olive oil
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• parsley, thyme or herb of choice for garnish (optional)

Directions:

1. Preheat oven to 425°F
2. Cut peeled carrots into 1-1.5 inch length. If thick, cut in half length wise.
3. Toss carrots with olive oil, honey, garlic, butter, and spices in a bowl, then spread out on a rimmed baking sheet, lined with parchment paper.
4. Roasted in the oven for about 25 minutes, flipping the carrots half way through.
5. Transfer the carrots to a dish. Optionally, garnished with your favorite chopped herbs.

 

Roasted Baby Potatoes Recipe

Ingredients:

• 1 1/2 pounds unpeeled golden baby potatoes, rinsed and dried thoroughly
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh rosemary, or to taste
• sea salt and freshly ground black pepper, to taste

Directions:

1. Preheat oven to 375°F
2. Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in bowl
3. Toss until potatoes are covered and garlic is evenly distributed
4. Transfer to a rimmed baking sheet
5. Bake on bottom rack of the oven, shaking every 5 minutes to prevent burning, until potatoes are crispy on the outside and fork-tender on inside, for about 30 minutes