I am really excited about this dish! I saw several roasted vegetable recipes for the holidays and decided to create my own version. It does not disappoint! Vibrant colors, bright, fresh flavors, and tons of healthy vegetables and nuts make you feel so good eating this!
Another great thing about this recipe is that you can make most of it ahead of time. Roast the vegetables, toast the nuts, and make the dressing the day before. Then just warm through, add the nuts, toss with the dressing, and serve! Perfect for Thanksgiving Day when you want time to spend with your guests!
How to Make Holiday Roasted Vegetable Medley
Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper.
Wash and chop the Brussel sprouts, butternut squash, and beets.
Place Brussel sprouts in a medium bowl and drizzle with 1 Tbsp. olive oil. Season with salt and pepper. Toss to coat. Place on the baking sheet.
Repeat with the butternut squash and then the beets. (Do each vegetable separately – they may require different roasting times.)
Roast for 45 minutes or until fork tender, flipping the vegetables halfway.
In the meantime, make the Blood Orange Balsamic Dressing. Whisk all ingredients together in a small bowl. Set aside.
Heat a skillet over medium heat and add the 2 cups of pecan halves. Stir constantly for 3-5 minutes until they toast (they will darken slightly) and have a nutty aroma. Immediately remove from the heat and set aside.
Once the vegetables are fork tender, place them in the large bowl. Add the dried cranberries and pecans. Toss to coat. Add half of the dressing and toss again. Add more dressing as needed.
Pour into your serving dish and sprinkle with pomegranate arils. Serve warm or room temperature.
Time Saving Tips:
To save prep time, you can buy precut vegetables. Adjust roasting times accordingly.
Vegetable substitutions – suggestions – carrots, sweet potatoes, parsnips
Flavored, aged balsamic vinegars add great flavor to this dish – try a fig balsamic or pomegranate balsamic!
Holiday Roasted Vegetable Medley
Ingredients
Ingredients:
- 3 cups Brussel sprouts halved
- 4 cups butternut squash diced in 1” cubes
- 2 cups beets diced in ½” cubes
- 3 Tbsp. olive oil
- 1 cup dried cranberries
- 2 cups pecan halves
- Salt and pepper
- Pomegranate arils for garnish
Blood Orange Balsamic Dressing
- 6 Tbsp. olive oil
- 2 Tbsp. aged balsamic vinegar or balsamic glaze
- ⅓ cup fresh blood orange juice from 1 blood orange
- 2 tsp. orange zest from 1 blood orange
- 2 Tbsp. pure maple syrup
- ½ tsp. cinnamon
- ¼ tsp. salt
- ¼ tsp. pepper
Instructions
Instructions:
- Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper.
- Wash and chop the Brussel sprouts, butternut squash, and beets.
- Place Brussel sprouts in a medium bowl and drizzle with 1 Tbsp. olive oil. Season with salt and pepper. Toss to coat. Place on the baking sheet.
- Repeat with the butternut squash and then the beets. (Do each vegetable separately – they will each require different roasting times.)
- Roast for 45 minutes or until fork tender, flipping the vegetables halfway.
- In the meantime, make the Blood Orange Balsamic Dressing. Whisk all ingredients together in a small bowl. Set aside.
- Heat a skillet over medium heat and add the 2 cups of pecan halves. Stir constantly for 3-5 minutes until they toast (they will darken slightly) and have a nutty aroma. Immediately remove from the heat and set aside.
- Once the vegetables are fork tender, place them in the large bowl. Add the dried cranberries and pecans. Toss to coat. Add half of the dressing and toss again. Add more dressing as needed.
- Pour into your serving dish and sprinkle with pomegranate arils. Serve warm or room temperature.