Trio of Roasted Vegetables
Skip the stress of the holidays and serve up all of the flavors of the season. This colorful and vibrant Trio of Roasted Vegetables is the ideal companion to all of your favorite festive main dishes.
Side dishes need as much love as the main course, like Easy Herb Roasted Turkey. Using seasonal ingredients combined with favorite baking dishes makes it easy and effortless to pull together three fresh sides in a snap.
Ingredients
With a quick stop to the produce department of your local grocery store and a few pantry staples like maple syrup, creating a Trio of Roasted Vegetables at home isn’t just delicious, but also easy to shop for.
- Butternut Squash – The delicate flavor of the squash is enhanced with the natural sweetness of the apple.
- Apples – Accents the natural sweetness of the butternut squash.
- Cinnamon – A classic pairing with both apples and butternut squash, this adds a taste of the season and warm bite.
- Rosemary – Woodsy and aromatic, adds a savory note that balances the sweetness.
- Maple Syrup – Enhances the sweetness of the squash and apples while helping them slightly caramelize. Also used with the rainbow carrots.
- Cranberries – Adds a tart bite and chew.
- Rainbow Carrots – Brings a burst of color to the holiday table.
- Brown Sugar – Enhances the natural sweetness of the carrots while also helping them to slightly caramelize.
- Ginger – Brings a warm bite to both the glazed carrots, and also the roasted brussels sprouts and green beans.
- Garlic – Adds an aromatic savory note to the glazed carrots and also the roasted brussels sprouts and green beans.
- Brussels Sprouts – Roasting brussels sprouts brings out a nutty flavor while adding texture.
- Green Beans – Brings a complimentary fresh bite to the brussels sprouts.
- Balsamic Vinegar – Brightens the flavor of the bitter and earthy brussels sprouts and green beans.
- Pecans – Adds a buttery, rich crunch to the brussels sprouts and green beans.
- Olive Oil – Helps all of the vegetables roast and caramelize.
- Salt and Pepper – Enhances all of the natural flavors.
How to Make Trio of Roasted Vegetables
This trip of seasonal ingredients will wake up any holiday table. Each dish packs a different flavor combination but they all come together with minimal prep. Once everything is chopped just pop it the oven and forget about them.
Time needed: 45 minutes
With a little chopping at the beginning, this trio of freshly roasted vegetables come together in less than an hour.
- Prep
Preheat your oven to 400 degrees. Chop your vegetables into approximately the same size.
- Roasted Butternut Squash with Apples
Add all of your ingredients to an 11″ oval baking dish. Toss to combine, making sure they are coated in the olive oil and seasonings.
- Roasted Rainbow Carrots
Add all of your ingredients for the roasted rainbow carrots to a pie dish. Toss to make sure they are fully combined.
- Roasted Brussels Sprouts and Green Beans
Place all of the ingredients into a 13×9 baking dish. Toss them together and spread them out into a single layer.
- Roast
Place the three baking dishes into the oven. Allow all of the vegetables to roast for 30 minutes or until fork tender.
Substitutions
- Squash – The butternut squash in this recipe can be substituted for other hard winter squash such as acorn, Hubbard, or sugar pumpkin. The cook time may vary.
- Dried Rosemary – No fresh rosemary? No problem! You can use dried rosemary in this recipe. Cut back on the amount added as dried herbs are more concentrated.
- Carrots – While rainbow carrots bring a cheery and colorful addition to this dish, regular orange carrots can also be used.
Tools
Having the right bakeware allows you to easily roast three different sides at the same time. The Staub Ceramic Mixed Baking Dish Set is oven safe up to 527 degrees. They are also microwave and dishwasher safe, and highly scratch resistant. Not only do they go from oven to stove easily, but they also freeze well.
Top Tip for Trio of Roasted Vegetables
Take the stress out of holiday cooking. All of your vegetables can be trimmed ahead of time and stored in either airtight containers or ziplock bags in the refrigerator until ready to cook. Then all you have to do is toss them into their respective pans and roast them. Use the time your turkey, ham, or other protein is resting to bake off your vegetables.
Trio of Roasted Vegetables
Equipment
- 1 11" oval baking dish
- 1 pie dish
- 1 13×9 baking dish
Ingredients
Roasted Butternut Squash with Apples
- 1 butternut squash peeled and cubed medium
- 2 apples, cubed
- 1 tbsp salt
- 1 tsp black pepper
- 1 tbsp fresh rosemary, chopped
- 1/4 cup olive oil
- 1/2 cup fresh cranberries
Roasted Rainbow Carrots
- 1 lbs rainbow carrots, sliced
- 1 tbsp salt
- 1 tsp black pepper
- 3 tbsp brown sugar
- 2 tbsp maple syrup
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1/4 cup olive oil
Roasted Brussels Sprouts and Green Beans
- 3 cups Brussels sprouts, halved
- 1 lbs green beans, trimmed
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- pecans to garnish
Instructions
Roasted Butternut Squash with Apples
- Preheat the oven to 400 degrees.
- Add all of the ingredients to an 11" baking dish and toss together until fully combined.
- Allow the vegetables to roast for 30 minutes, or until fork tender.
Roasted Rainbow Carrots
- Preheat the oven to 400 degrees.
- Place all of the ingredients into a pie dish and toss to combine.
- Let the carrots roast for 30 minutes, or until they are fork tender.
Roasted Brussels Sprouts and Green Beans
- Preheat the oven to 400 degrees.
- Place all of the ingredients except for the pecans into a 13×9 baking dish. Toss to fully combine.
- Let the vegetables roast for 30 minutes, or until fork tender.
- Garnish with pecans. Enjoy!
