Print

Christmas Roasted Vegetables

Christmas Roasted Vegetables
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Roast up holiday cheer My easy Christmas Roasted Vegetables are familyapproved and tested in my Texas kitchen A quick healthy side dish my kids love Get the recipe

Ingredients

Scale
  • 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)

Instructions

  • Preheat the oven to 400°F (200°C).
  • Wash and chop all the vegetables according to the ingredient list.
  • 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.
  • Spread the vegetables in a single layer on a large baking sheet lined with parchment paper. Roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
  • During the last 5 minutes of roasting, sprinkle the dried cranberries and pecans (if using) over the vegetables.
  • Remove from the oven and let cool slightly before serving.

Find it online: https://familiesrecipes.com/christmas-roasted-vegetables/