Christmas Roasted Vegetables

This Christmas roasted vegetables recipe includes squash, sweet potatoes, carrots, and rutabaga. When roasted with olive oil and herbs, they become sweet.

• Preparation Time: 45 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr 15 mins
• Calories: 297 Calories

Ingredients

• 1 pinch salt
• 1 pinch ground black pepper
• 1 teaspoon dried oregano
• 2 carrots, sliced
• 2 tablespoons dried rosemary
• 1 large onion, sliced
• 2 tablespoons dried thyme
• 2 tablespoons extra-virgin olive oil
• 1 dash red wine vinegar
• 1 dash lemon juice
• 1 large butternut squash - peeled, seeded, and cut into 1-inch pieces
• 1 large delicata squash - peeled, seeded, and cut into 1-inch pieces
• 3 sweet potatoes, peeled and cut into 1-inch pieces
• 1 (2 pound) rutabaga, peeled and cut into 1-inch pieces
• 2 red potatoes, peeled and cut into 1-inch pieces
• 6 dried bay leaves

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Combine sweet potatoes, butternut squash, rutabaga, delicata squash, onion, red potatoes, and carrots in a large roasting pan. Combine rosemary, thyme, and oregano in a small bowl.

Step 3

Drizzle olive oil over vegetables; sprinkle with herb mixture, then toss to coat. Scatter bay leaves over vegetables; drizzle lemon juice and red wine vinegar over top.

Step 4

Roast in the preheated oven until vegetables are tender, about 1 ½ hours, stirring every 30 minutes. Season with salt and black pepper.