Holiday Veggies

Time :50

Yield :8 servings

Recipe Background

The good news about making a fantastic holiday side like Holiday Veggies is that you don't need to overthink it. Tossing your favorite vegetables like carrots, potatoes, and Brussels sprouts with just a touch of smooth olive oil and zesty lemon juice, plus a few aromatic herbs, is all the additional flavoring it needs to be classic. Roasting them to unlock the full potential of their flavors is all they need to make them perfect. Holiday Veggies prove that simplicity can be a delicious addition to any holiday feast.

Ingredients

5 red potatoes scrubbed and cut into small chunks
4-5 carrots peeled and cut into chunks
1 red onion chopped
1 1/2 cups butternut squash chopped into large chunks
10-15 Brussels sprouts sliced in half
1/4 cup olive oil
2 lemons zested and juiced
2 tablespoons fresh rosemary chopped, or 1 tablespoon dried rosemary
2 cloves garlic minced
1 teaspoon kosher salt
1 teaspoon black pepper

Directions

Preheat the oven to 425 degrees F.
Line a large, rimmed baking sheet with nonstick foil or parchment paper.
Place the potatoes, the carrots, the red onion, the butternut squash, and the Brussels sprouts into a large bowl.
In a small bowl, whisk together the olive oil, the lemon juice, the lemon zest, the rosemary, and the garlic.
Pour the dressing mixture over the vegetable mixture, tossing to coat.
Arrange the vegetables on the prepared baking sheet, keeping at least a little space between the vegetables to help them cook evenly. Use two sheet pans if necessary.
Season the vegetables with the salt and the pepper.
Roast the vegetables for 20 minutes.
Stir the vegetables and continue roasting until tender, for an additional 15-20 minutes.
Serve immediately.