Holiday Roasted Vegetables

Holiday Roasted Vegetables bring warmth, color, and irresistible flavor to any festive table. This vibrant blend of butternut squash, Brussels sprouts, carrots, and parsnips caramelizes beautifully in a hot oven, creating tender centers and deeply golden edges. The maple butter coating adds a subtle sweetness, while the fresh herbs infuse every bite with comforting holiday aroma. Even better, everything roasts on one sheet pan, making this dish simple to prepare during the busy holiday season.

Roasting vegetables has been part of seasonal cooking traditions for generations, especially when families relied on hearty winter produce to create celebratory meals. Today, the technique remains popular for its ability to enhance natural flavor while keeping preparation wonderfully easy.

Topped with toasted pecans and dried cranberries, this recipe delivers the perfect mix of sweet, savory, and crunchy. Whether you’re serving turkey, ham, or a full holiday spread, Holiday Roasted Vegetables add color, texture, and festive flavor to your menu—making them a reliable favorite for every celebration.

Recipe Yield: 6 servings

INGREDIENTS

2 cups butternut squash, peeled and cubed
2 cups Brussels sprouts, halved
1 ½ cups carrots, sliced
1 ½ cups parsnips, sliced
¼ cup dried cranberries
¼ cup toasted pecans, roughly chopped
1 red onion, cut into wedges
3 tbsp olive oil
2 tbsp melted butter
1 tbsp maple syrup
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
1 tsp garlic powder
1 tsp smoked paprika
½ tsp salt
½ tsp black pepper

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper and set aside.

2. Coat the vegetables:
In a large bowl, combine squash, Brussels sprouts, carrots, parsnips, and red onion. Drizzle with olive oil, melted butter, and maple syrup. Toss well to ensure everything is evenly coated.

3. Season generously:
Sprinkle rosemary, thyme, garlic powder, smoked paprika, salt, and pepper over the vegetables. Toss again until the seasoning is distributed.

4. Spread and roast:
Arrange vegetables in an even layer on the baking sheet. Roast for 25 minutes, stirring halfway through to promote even browning.

5. Finish with toppings:
Remove from the oven. Immediately stir in dried cranberries and toasted pecans so they warm slightly but stay crisp.

6. Serve warm:
Transfer to a serving platter and enjoy while warm and perfectly caramelized.

Helpful Tips to Perfect This Recipe

• Use Even Cuts for Even Roasting:
  Cutting the vegetables into similar sizes helps them roast evenly, resulting in perfectly caramelized edges throughout your holiday platter.
• Don’t Skip High Heat:
  A 425°F oven ensures deep golden browning, concentrated flavor, and a gorgeous roasted finish that elevates this holiday classic.
• Add Toppings at the End:
  Cranberries and pecans should be added after roasting so they stay plump, crisp, and beautifully textured without overcooking.