Holiday Root Vegetables Tossed in Christmas Roast Blend Olive Oil

Roasted carrots, parsnips, sweet potatoes, and red onion turn deeply caramelized and tender in this cozy holiday side, then get finished with a bright drizzle of Christmas Roast Infused Olive Oil Blend so every bite carries savory herb, warm spice, and rich olive oil flavor. It’s the kind of side dish that fits right beside a Sunday roast, a festive dinner spread, or any cold-weather meal that needs something colorful and memorable.

Garden Infuzions

Holiday Root Vegetables Tossed in Christmas Roast Blend Olive Oil

Colorful root vegetables roast until caramelized and tender, then get tossed with Christmas Roast Infused Olive Oil Blend for a warm, savory finish that feels right at home on a holiday table.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner, Side Dish

Cuisine: American, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 3 medium carrots peeled and cut into 1-inch pieces
• 2 medium parsnips peeled and cut into 1-inch pieces
• 1 large sweet potato peeled and cut into 1-inch cubes
• 1 medium red onion cut into wedges
• 2 tablespoons Christmas Roast Infused Olive Oil Blend
• 1 tablespoon extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon fresh rosemary chopped
• 1 teaspoon fresh thyme leaves
• 1 tablespoon chopped fresh parsley
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar

Equipment

• 1 Large Sheet Pan lined with parchment paper
• 1 Large mixing bowl for tossing vegetables
• 1 Spatula for turning vegetables
• 1 set Measuring spoons for oil, seasonings, and vinegar
• 1 Chef Knife for cutting vegetables

Method

 

Instructions

1. 1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. 2. Add the carrots, parsnips, sweet potato, and red onion to a large mixing bowl.
3. 3. Drizzle in the Christmas Roast Infused Olive Oil Blend, extra virgin olive oil, maple syrup, and apple cider vinegar.
4. 4. Sprinkle with kosher salt, black pepper, rosemary, and thyme, then toss until the vegetables are evenly coated.
5. 5. Spread the vegetables in a single layer on the prepared sheet pan.
6. 6. Roast for 20 minutes, then stir or flip the vegetables and roast for 15 to 20 minutes more, until the edges are browned and the centers are tender.
7. 7. Transfer to a serving dish and finish with chopped parsley.
8. 8. Serve warm.

Notes

This side dish is all about caramelized edges and a savory holiday finish. If you want a little more gloss, add one extra teaspoon of the featured blend after roasting and toss gently before serving.

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Recipe Tips

Cut the vegetables into similar sizes so they roast evenly, and give the pan a good toss halfway through for the best caramelized edges. If the pan looks crowded, use two sheet pans instead of one.

Serving Suggestions

Serve these vegetables with roasted chicken, baked ham, turkey, or a vegetarian grain bowl. They also work well as part of a holiday buffet or tucked next to simple weeknight proteins.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on a sheet pan in a hot oven so the edges warm back up and stay appealing.

Variations

Try adding cubed butternut squash, a handful of Brussels sprouts, or a sprinkle of chopped parsley after roasting. You can also swap in red potatoes for part of the sweet potato if you want a more classic roast-vegetable mix.

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