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Flavour Quest Recipes

Herb-Roasted Holiday Vegetables

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 4 medium carrots peeled and cut into thick diagonal pieces
  • 3 cups butternut squash cut into 1-inch cubes
  • 1 lb Brussels sprouts trimmed and halved
  • 1 large red onion cut into wedges
  • 3 tbsp olive oil
  • 4 cloves garlic minced
  • 1½ tsp chopped fresh rosemary
  • 1½ tsp fresh thyme leaves
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tbsp maple syrup
  • 1 tbsp balsamic vinegar
For Garnish
  • ¼ cup dried cranberries
  • ¼ cup toasted pecans
  • Fresh rosemary or thyme

Method
 

Prepare the oven.
  1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
Prepare the vegetables.
  1. Cut the vegetables into similarly sized pieces so they roast as evenly as possible.
Season the vegetables.
  1. Place the carrots, butternut squash, Brussels sprouts and red onion in a large bowl. Add the olive oil, garlic, rosemary, thyme, salt and black pepper and toss thoroughly.
Arrange for roasting.
  1. Spread the vegetables across the baking sheet in a single layer, leaving enough room between them to caramelize instead of steam.
Roast until golden.
  1. Roast until the vegetables are tender and beautifully browned around the edges, turning them once during cooking.
Add the holiday glaze.
  1. Stir together the maple syrup and balsamic vinegar. Drizzle over the vegetables during the final few minutes of roasting and gently toss.
Finish and serve.
  1. Transfer to a festive serving platter and scatter dried cranberries, toasted pecans and fresh herbs over the top.