These Holiday Roasted Vegetables are a colorful and delicious side dish that’s perfect for festive gatherings and cozy dinners. A medley of root vegetables like carrots, sweet potatoes, parsnips, and Brussels sprouts are tossed in olive oil, garlic, and a blend of aromatic herbs like rosemary, thyme, and sage, then roasted to perfection until tender and caramelized. The natural sweetness and earthy flavors of the vegetables shine through, making this dish both comforting and celebratory. It’s an easy, healthy, and beautiful addition to your holiday table or any meal.
Ingredients
- 3/4 lb. Brussels sprouts, trimmed and halved
- 2 large carrots, peeled and sliced into 1/2” pieces
- 2 tbsp. extra-virgin olive oil
- 1 tbsp. balsamic vinegar
- 1 tsp. chopped rosemary leaves
- 1 tsp. chopped thyme leaves
- Kosher salt
- Freshly ground black pepper
- 1/2 c. toasted pecans
- 1/2 c. dried cranberries
Instructions
FOR THE OVEN
Steps:
- Preheat the oven to 400°. Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary, and thyme. Season with salt and pepper.
- Bake for 20 to 25 minutes, until the vegetable is tender, shaking the pan halfway through.
- Before serving, toss roasted vegetables with pecans and cranberries.
FOR THE AIR FRYER
Steps:
- In a large bowl, toss vegetables with oil, balsamic vinegar, and herbs. Season with salt and pepper.
- Place vegetables in the basket of the air fryer and cook at 400° for 10 minutes, shaking halfway through.
- Before serving, toss roasted vegetables with pecans and cranberries.
