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Roasted Holiday Vegetables

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PREP TIME
45 min
COOKING TIME
90 min
TOTAL TIME
135 min
SERVINGS
8 servings
Dinner
Roasted Holiday Vegetables
Ingredients
  • 3 sweet potatoes, peeled and cut into 1-inch pieces
  • 1 large butternut squash - peeled, seeded, and cut into 1-inch pieces
  • 1 (2 pound) rutabaga, peeled and cut into 1-inch pieces
  • 1 large delicata squash - peeled, seeded, and cut into 1-inch pieces
  • 1 large onion, sliced
  • 2 red potatoes, peeled and cut into 1-inch pieces
  • 2 carrots, sliced
  • 2 tablespoons dried rosemary
  • 2 tablespoons dried thyme
  • 1 teaspoon dried oregano
  • 2 tablespoons extra-virgin olive oil
  • 6 dried bay leaves
  • 1 dash lemon juice
  • 1 dash red wine vinegar
  • 1 pinch salt
  • 1 pinch ground black pepper
Instructions
1
First, preheat your oven to a high temperature of 400 degrees Fahrenheit (or 200 degrees Celsius).
2
Then, gather all the vegetables you want to roast together - sweet potatoes, butternut squash, rutabaga, delicata squash, onion, red potatoes, and carrots - and place them in a large roasting pan.
3
Meanwhile, prepare the herbs by combining rosemary, thyme, and oregano in a small bowl.
4
Next, pour some olive oil over the vegetables to help them roast evenly, and sprinkle the herb mixture on top. Use your hands or a spoon to mix everything together until the vegetables are well-coated.
5
Add some bay leaves on top of the vegetables to give them extra flavor, followed by a drizzle of lemon juice and red wine vinegar.
6
Finally, put the roasting pan in the preheated oven and let it roast for about 1 1/2 hours, stirring every 30 minutes to ensure everything is cooked evenly.
7
Once the vegetables are tender, remove them from the oven and season with salt and black pepper to bring out their full flavor.