Christmas Roasted Vegetables

The smell of cinnamon and roasting root vegetables fills my Texas kitchen every Christmas Eve. It’s a tradition I started when my kiddos were just knee-high to a grasshopper, and now even my picky eaters eagerly await these Christmas Roasted Vegetables. I’ve made this recipe dozens of times, tweaking it just so, and I promise you’ll get a colorful, flavorful side dish that’s easy enough for a weeknight but special enough for the holidays. Get ready for a simple, delicious recipe that brings a touch of Texas sunshine to your Christmas table!

Why This Recipe Works

As a busy mom, I need recipes that are both delicious and practical. This Christmas roasted vegetables recipe delivers on both fronts! It’s a winner in my book because:

• It’s Quick: Prep time is minimal. Toss everything together and let the oven do the work!
• It’s Kid-Friendly: Even my kids who aren’t vegetable lovers enjoy the sweetness of the roasted vegetables and the hint of cinnamon.
• It’s Make-Ahead Friendly: You can chop the vegetables a day or two in advance to save even more time.

After countless batches in my own kitchen, I’m confident this recipe will become a cherished part of your holiday traditions too.

Ingredients

• 1 pound Brussels sprouts, halved or quartered if large
• 1 pound carrots, peeled and chopped into 1-inch pieces
• 1 pound sweet potatoes, peeled and chopped into 1-inch pieces
• 1 red onion, cut into wedges
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup dried cranberries
• 1/4 cup pecans, chopped (optional)

Ingredient Notes

Brussels sprouts: Look for firm, bright green Brussels sprouts. Smaller ones tend to be sweeter.

Sweet potatoes: I prefer using garnet sweet potatoes for their vibrant color and creamy texture, but any variety will work. You can also substitute butternut squash.

Maple syrup: Adds a touch of sweetness and helps the vegetables caramelize beautifully. You can substitute honey or agave nectar.

Dried cranberries and pecans: These add a festive touch and a delightful burst of flavor and texture. Feel free to omit if you prefer or substitute with other dried fruits or nuts.

Step-by-Step Instructions

Step 1: Preheat the oven to 400°F (200°C). Make sure your oven is fully preheated for even roasting.

Step 2: Prepare the vegetables. Wash and chop all the vegetables according to the ingredient list. I like to keep the pieces roughly the same size so they cook evenly.

Step 3: Toss with seasonings. In a large bowl, combine the Brussels sprouts, carrots, sweet potatoes, red onion, and garlic. Drizzle with olive oil and maple syrup. Sprinkle with cinnamon, salt, and pepper. Toss everything together until the vegetables are evenly coated.

Step 4: Roast the vegetables. Spread the vegetables in a single layer on a large baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze. Roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.

Step 5: Add cranberries and pecans (optional). During the last 5 minutes of roasting, sprinkle the dried cranberries and pecans (if using) over the vegetables.

Step 6: Serve. Remove from the oven and let cool slightly before serving. Enjoy the vibrant colors and delicious aroma!

Expert Tips from My Kitchen

• Don’t overcrowd the pan: Overcrowding the pan will steam the vegetables instead of roasting them. Use two baking sheets if necessary.
• Cut vegetables evenly: Uniformly sized pieces ensure even cooking.
• Roast at a high temperature: 400°F (200°C) is the sweet spot for caramelization.
• Flip halfway: Flipping the vegetables halfway through ensures even browning on all sides.
• Add sweetness at the end: Adding maple syrup or honey towards the end of the roasting process prevents it from burning.
• Customize with your favorite spices: Feel free to experiment with other spices like nutmeg, ginger, or smoked paprika.
• Kid-friendly tip: For picky eaters, consider adding a sprinkle of parmesan cheese during the last few minutes of roasting. The salty, cheesy flavor can make vegetables more appealing.

Storage & Meal Prep

Storage: Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through. You can also microwave them, but they might lose some of their crispness.

Make-Ahead: Chop the vegetables a day or two in advance and store them in an airtight container in the refrigerator. Toss with olive oil and spices just before roasting.

Substitutions & Variations

Gluten-Free: This recipe is naturally gluten-free.

Dairy-Free: This recipe is naturally dairy-free.

Vegan: This recipe is naturally vegan.

Other vegetables: Feel free to add or substitute other root vegetables like parsnips, turnips, or beets.

Spices: Experiment with different spice blends, such as Italian seasoning, herbes de Provence, or curry powder.

Citrus: A squeeze of lemon or orange juice after roasting can brighten the flavors.

Frequently Asked Questions

Can I make this ahead?

Yes, you can prepare some of the components in advance. Chop vegetables a day ahead and store them in the fridge. The flavors deepen overnight, making it even better for busy mornings.

How do I know when the vegetables are done?

The vegetables are done when they are tender and slightly caramelized. You should be able to easily pierce them with a fork.

Can I use frozen vegetables?

While fresh vegetables are preferred for the best texture and flavor, you can use frozen vegetables in a pinch. Just be sure to thaw them completely and pat them dry before roasting.

What if my vegetables are burning?

If your vegetables are starting to burn, lower the oven temperature to 375°F (190°C) and continue roasting until they are tender. You can also tent the baking sheet with foil to prevent further browning.

Are these roasted vegetables kid-friendly?

Yes! The sweetness of the maple syrup and sweet potatoes makes these vegetables appealing to kids. You can also adjust the spices to suit their preferences. My kids love them!

Can I add protein to this dish?

Absolutely! Roasted chickpeas, tofu, or even leftover cooked chicken or sausage would be delicious additions.

Can I use different types of nuts?

Of course! Walnuts, almonds, or even pumpkin seeds would be great alternatives to pecans.

Serving Suggestions

These Christmas roasted vegetables are a versatile side dish that pairs well with a variety of main courses. Here are a few suggestions:

• Roasted turkey or chicken
• Baked ham
• Pork tenderloin
• Vegetarian lentil loaf

For a festive touch, garnish with fresh herbs like thyme or rosemary. You can also add a drizzle of balsamic glaze for extra flavor.

Portion tips for families: A generous serving of roasted vegetables makes a healthy and satisfying side dish. Adjust the quantities according to your family’s needs and appetites.

And you know what, you can add these vegetables to salads and other delicious recipes too. Let your imagination run wild!

I hope you’ll give these Christmas Roasted Vegetables a try this holiday season. They’re a simple, flavorful, and festive addition to any meal, and I know your family will love them as much as mine does. Please share your photos and stories in the comments below! And if you’re looking for more delicious family recipes, be sure to sign up for my newsletter at FamiliesRecipes.com. Merry Christmas, y’all! These Christmas Roasted Vegetables will truly bring a little bit of Texas to your holiday!

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