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Holiday Herb-Roasted Vegetables: A Festive, Colorful Christmas Side Dish

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 167
Ingredients Method

Ingredients
  

  • 2 cups carrots sliced
  • 2 cups Brussels sprouts halved
  • 2 cups baby potatoes halved
  • 1 red onion sliced
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 3 cloves garlic minced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • Salt and black pepper to taste
  • Optional: fresh parsley for garnish

Method
 

  1. Preheat the Oven
  2. Set your oven to 400°F (200°C). For best results, line a baking sheet with parchment paper to prevent sticking.
  3. Prep the Vegetables
  4. Slice, chop, and halve your vegetables so they’re roughly similar in size. This helps them roast evenly.
  5. Season Generously
  6. In a large bowl, toss the vegetables with olive oil, balsamic vinegar, garlic, rosemary, thyme, oregano, salt, and pepper. Coat everything evenly.
  7. Spread on a Baking Sheet
  8. Arrange the vegetables in a single layer. Avoid overcrowding—this prevents steaming and ensures perfect caramelization.
  9. Roast to Perfection
  10. Roast for 30–40 minutes, flipping halfway through. Vegetables should be golden, crisp at the edges, and tender inside.
  11. Serve Warm
  12. Transfer to a serving dish and garnish with fresh parsley for a festive touch.