Go Back

Roasted Christmas Vegetables

This dish features a medley of root vegetables, roasted to perfection with olive oil, herbs, and smoked paprika. The vegetables develop a crispy, caramelized exterior while remaining tender inside, creating a rustic and flavorful side perfect for the holiday table. The process emphasizes patience and attention to heat, resulting in a smoky-sweet harmony in each bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Festive
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large carrots peeled and cut into chunks
  • 3 large parsnips peeled and cut into chunks
  • 2 medium sweet potatoes peeled and cut into chunks
  • 2 tablespoons olive oil good quality
  • 1 teaspoon smoked paprika for smoky flavor
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper freshly ground
  • 2 sprigs fresh thyme or rosemary for garnish

Equipment

  • Baking sheet
  • Parchment paper
  • Chef's knife
  • Mixing bowl
  • Spatula or tongs

Method
 

  1. Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Chop carrots, parsnips, and sweet potatoes into uniform, bite-sized chunks. This helps them cook evenly and look appealing.
  3. In a large mixing bowl, toss the chopped vegetables with olive oil, smoked paprika, salt, and black pepper until they are evenly coated. Use a spatula or your hands to mix thoroughly.
  4. Spread the seasoned vegetables out in a single layer on the prepared baking sheet. Make sure they are not overcrowded, so they roast rather than steam.
  5. Place the tray in the oven and roast for about 25-30 minutes, flipping the vegetables halfway through with tongs or a spatula. You’ll hear gentle sizzling and see the edges start to brown and caramelize.
  6. Check for doneness: the vegetables should be tender when pierced with a fork, with crispy, golden-brown edges. If needed, roast a few minutes longer for extra caramelization.
  7. Once done, transfer the vegetables to a serving dish. Garnish with fresh thyme or rosemary sprigs for aromatic flair and visual appeal.
  8. Serve hot as a rustic side dish that brings warmth and festive flavor to your holiday table.

Notes

Feel free to add a drizzle of honey or swap in seasonal root vegetables for variety. Roast in batches if needed to ensure even caramelization.