Perfect Christmas Roasted Root Vegetables — The Hearty Side

Roasted root vegetables are the hearty winter Christmas side. Caramelized; sweet; aromatic. Easy to prep ahead.

The classic recipe (serves 8-10)

Ingredients

• 2 cups carrots (chunks)
• 2 cups parsnips (chunks)
• 2 cups sweet potatoes (chunks)
• 1 cup beets (chunks)
• 1 cup red onion (wedges)
• 1/4 cup olive oil
• 2 tablespoons fresh thyme
• 2 tablespoons fresh rosemary
• Salt; pepper

Optional finish

• Honey drizzle
• Balsamic glaze
• Fresh herbs

Method

1. Preheat oven to 425°F
2. Chop vegetables similar sizes
3. Toss with oil + herbs + salt + pepper
4. Spread on baking sheet
5. Roast 40-50 minutes; flip halfway
6. Caramelized; tender
7. Drizzle honey or balsamic
8. Garnish with fresh herbs

The technique

Similar size pieces

• All cook evenly
• About 1-inch chunks

Don't crowd the pan

• Space between
• Don't steam

High heat

• 425°F minimum
• Caramelization not steaming

Variations

Maple-glazed

• Replace honey with maple syrup
• Sweet finish

Mediterranean

• Add red bell peppers
• Olive oil + lemon

Spiced

• Add cumin + paprika
• Warming spices

Cross-references

For perfect honey glazed carrots — adjacent.

For perfect roasted brussels sprouts — adjacent.

For Christmas sides — broader.

For Christmas dinner ideas — broader.

Perfect Christmas roasted root vegetables are the hearty winter side. Caramelized. Aromatic. Versatile.