Description
Colorful, caramelized, and full of autumn charm—this medley of roasted veggies brings natural sweetness and a savory finish to your holiday table. With carrots, Brussels sprouts, squash, and parsnips, it’s a celebration of the season in every bite.
Ingredients
2 cups carrots, peeled and sliced
2 cups Brussels sprouts, halved
2 cups butternut squash, cubed
2 cups parsnips, peeled and sliced
3 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon fresh thyme (or ½ tsp dried)
1 teaspoon rosemary, chopped
Salt & pepper, to taste
Optional: ¼ cup chopped pecans or cranberries for garnish
Instructions
Preheat oven to 400°F (200°C).
Toss all vegetables in a large bowl with olive oil, maple syrup, herbs, salt, and pepper.
Spread evenly on a parchment-lined baking sheet—don’t overcrowd.
Roast for 30–35 minutes, flipping halfway, until tender and edges are golden.
Optional: Sprinkle with pecans or cranberries during the last 5 minutes for festive flair.
Serve warm as a stunning and healthy holiday side.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 180 / Serving
- Sugar: 10g / Serving
- Fat: 7g / Serving
- Carbohydrates: 28g / Serving
- Fiber: 6g / Serving
- Protein: 3g / Serving