Best Holiday Roasted Vegetables Recipes

Holiday Roasted Vegetables image

Provided by Martha Stewart

Number Of Ingredients 11

8-10 Brussels sprouts, (about 8 ounces)
8 cipollini onions, (about 4 ounces)
1 carrot, peeled, halved lengthwise, and cut into 1-inch pieces
1 parsnip, peeled, halved lengthwise, and cut into 1-inch pieces
1 medium turnip, peeled, trimmed, cut into 1-inch pieces
2 medium red potatoes (about 12 ounces), cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons coarsely chopped parsley
1 tablespoon fresh chervil sprigs
1 tablespoon fresh thyme leaves

Steps:

Preheat oven to 425 degrees. Bring a large pot of water to a boil; season generously with salt. Blanch Brussels sprouts and cipollini onions for 2 minutes. Drain. Peel onions, and pat dry along with Brussels sprouts.
On a baking sheet, combine Brussels sprouts, cipollini onions, carrots, parsnips, turnips, and potatoes. Drizzle with olive oil, and season with salt and pepper; toss to coat. Spread in an even layer. Sprinkle with parsley, chervil, and thyme. Roast, stirring halfway through, until golden and tender, about 35 to 40 minutes.

Holiday Roasted Vegetables image

Provided by @MakeItYours

Number Of Ingredients 8

3/4 lb. Brussels sprouts, trimmed and halved
2 large carrots, peeled and sliced into 1/2â pieces
extra-virgin olive oil
1 tbsp. balsamic vinegar
1 tsp. chopped rosemary leaves
1 tsp. chopped thyme leaves
1/2 c. toasted pecans
1/2 c. dried cranberries

Steps:

Preheat oven to 400 degrees F.Scatter vegetables on a large sheet pan. Toss with enough olive oil to coat each piece, then toss with balsamic vinegar. Season with salt and pepper. Scatter herbs around the pan. Bake for 20-25 minutes, until the vegetable are tender, shaking the pan halfway through.Before serving, toss roasted vegetables with pecan and cranberries.