Holiday Roasted Vegetable Medley ❤

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor without dairy.

Prepare to make the holiday roasted vegetable medley, emphasizing its colorful and easy preparation.

Select root vegetables: gold potatoes, sweet potato, purple onion, beets, and carrots, mentioning alternatives like parsnips and squash.

Ensure all vegetables are the same size for even roasting, avoiding smaller vegetables like asparagus that cook faster.

Wash, peel, and cut all vegetables into cubes of similar size.

Place all chopped vegetables into a large bowl.

Add freshly minced garlic, rub sage, dried thyme, and finely chopped fresh rosemary into the bowl with the vegetables.

Pour in canola oil and balsamic vinaigrette, mixing everything together thoroughly.

Season with salt and black pepper to taste, ensuring all vegetables are well coated.

Preheat the oven to 400°F (204°C).

Spread the vegetable mixture on a baking sheet, ensuring they are not crowded to avoid steaming.

Roast in the preheated oven for about 45 minutes, stirring halfway through at the 20-minute mark.

After 20 minutes, toss the vegetables to ensure even roasting, moving them around on the baking sheet.

Continue roasting for an additional 25 minutes until the vegetables are tender and caramelized.

Transfer the roasted vegetables to a colorful serving dish, suggesting a white bowl for presentation.

Garnish with chopped parsley before serving.

Taste test the dish, noting the sweet and earthy flavors with a punch from the balsamic vinaigrette.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens