Harvest Vegetable Medley with Holiday Harvest Blend Olive Oil

Roasted carrots, Brussels sprouts, red onion, baby potatoes, and butternut squash come together in a colorful pan of tender, caramelized comfort, then get lifted with a finishing drizzle of Holiday Harvest Infused Olive Oil Blend. Garlic, rosemary, thyme, and a touch of black pepper weave through the vegetables so every bite feels warm, savory, and ready for a holiday table or a simple family dinner. Create this harvest vegetable medley for your family and they will want it all year long!

Garden Infuzions

Harvest Vegetable Medley with Holiday Harvest Blend Olive Oil

A cozy roasted vegetable medley with golden edges, tender centers, and a warm finish from Holiday Harvest Infused Olive Oil Blend.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Side Dish

Cuisine: American, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 cups Brussels sprouts trimmed and halved
• 2 cups butternut squash peeled and cut into 1-inch cubes
• 2 cups baby potatoes halved
• 1 1/2 cups carrots sliced on the diagonal
• 1 large red onion cut into wedges
• 3 tablespoons Holiday Harvest Infused Olive Oil Blend
• 1 tablespoon extra virgin olive oil
• 3 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon fresh rosemary chopped
• 1 teaspoon fresh thyme leaves
• 1 tablespoon balsamic vinegar

Equipment

• 1 Large mixing bowl For tossing the vegetables and seasonings
• 1 Sheet Pan Large enough to hold the vegetables in a single layer
• 1 sheet Parchment paper Helps with cleanup and browning
• 1 Chef Knife For cutting the vegetables
• 1 Cutting board For safe prep
• 1 set Measuring spoons For accurate seasoning

Method

 

Instructions

1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. In a large bowl, combine the Brussels sprouts, butternut squash, baby potatoes, carrots, and red onion.
3. Add the Holiday Harvest Infused Olive Oil Blend, extra virgin olive oil, garlic, salt, pepper, rosemary, thyme, and balsamic vinegar. Toss until every vegetable is well coated.
4. Spread the vegetables in an even layer on the prepared sheet pan.
5. Roast for 30 to 35 minutes, stirring once halfway through, until the potatoes are tender and the edges are deeply golden.
6. Taste and adjust with a small pinch of salt if needed, then transfer to a serving platter and serve warm.

Notes

Cutting the vegetables close in size helps them roast at a similar pace. For the best color, keep the vegetables in a single layer and avoid overcrowding the pan. The Holiday Harvest Infused Olive Oil Blend adds the signature warm finish, while the balsamic vinegar brings a subtle tang that rounds out the roasted vegetables.

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Recipe Tips

Cut the vegetables into similar-sized pieces so they roast evenly and brown at the same pace. If the pan starts looking crowded, use two sheet pans so the vegetables can caramelize instead of steam.

Serving Suggestions

Serve this medley alongside roast chicken, baked fish, or a simple grain bowl. It also works well as a colorful side dish for holiday spreads, Sunday dinners, and easy entertaining.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on a sheet pan or in a skillet so the edges warm back up and keep some of their roasted texture.

Variations

Add cauliflower florets, parsnips, or sweet potato for a different seasonal mix. You can also finish the pan with crumbled feta or chopped parsley just before serving.

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