Roasted Root Vegetables
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These delicious Roasted Root Vegetables are drizzled in a sweet and savory maple vanilla butter. They make an easy and beautiful side dish for any winter holiday meal.
Happy holidayyyyyyy, friends! Feeling like a 5-year-old, counting the sleeps until stocking opening time. I can hardly wait.
I'm a sucker for traditions. This year my handsome man's sister (Hi, Mudra!) suggested we hop on a plane and head south for Christmas. I was all for it, at first. I love the heat, so it seemed like a damn good idea. Then I got to thinking about Christmas Eve and the big family feast and Christmas morning stockings and the second feast on Christmas and I just couldn't do it. I want snow and family and Christmas carols and everything else traditionally Christmas-y.
As I'm writing this, I'm home for the holidays, morning coffee in hand, watching my wee daughter sleep. I'm going to keep this short and sweet today so we can both get back to our families and the important duty of eating all the Christmas baking.
ā” Root veggies scream cozy winter meals.
ā” Ā Ā They're so pretty! Seeing all the different shapes and colors on one giant plate makes me happy.
ā” The maple vanilla butter is as good as it gets. It's sweet like caramel and good enough to eat by the spoonful.
ā” You can prep everything ahead of time, so when the turkey comes out of the oven these can go right in. So easy!
I hope you have the most wonderful Christmas!!
If you make these Roasted Root Vegetables make sure you snap a pic and tag #theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
Roasted Root Vegetables Recipe
Ingredients
- 1 lb beets (peeled and cut into chunks)
- 2 large carrots (cut into rounds)
- 1 lb parsnips (peeled and cut into chunks)
- 1 medium sweet potato (cut into chunks)
- 1 medium red onion (cut into chunks)
- 1 small acorn squash (Seeded and cubed)
Maple Vanilla Butter
- Ā¼ cup melted butter
- 2 tablespoons maple syrup
- 1 tablespoon vanilla bean paste
- 2 teaspoons EACH: fresh rosemary, sage, and thyme (minced)
- Ā½ teaspoon sea salt
Crispy Sage and Rosemary
- Ā¼ cup olive oil
- 3 rosemary stems
- 12 sage leaves
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper. Make the maple vanilla butter by stirring the ingredients together in a small bowl.Ā¼ cup melted butter, 2 tablespoons maple syrup, 1 tablespoon vanilla bean paste, 2 teaspoons EACH: fresh rosemary, sage, and thyme, Ā½ teaspoon sea salt
- Place the beets and carrots on one baking sheet ā keeping them separated if you don't want the beets to transfer their color to the carrots. Drizzle 2 tablespoons of the maple vanilla butter over top and mix the veggies so they're coated in the butter. Roast for 30-35 minutes, until they are tender and golden at the edges.1 lb beets, 2 large carrots
- Place the parsnips, sweet potato, red onion, and acorn squash on the second baking sheet. Pour the rest of the maple vanilla butter over top and mix the veggies. Bake these vegetables for 20-25 minutes, adding them to the oven 10 minutes after the beets.1 lb parsnips, 1 medium sweet potato, 1 medium red onion, 1 small acorn squash
- To make the crispy sage and rosemary, start by lining a plate with paper towels. Heat the olive oil in a small frying pan over medium heat. Working in batches, add the rosemary and sage leaves, frying them for about 1 minute, until they are crispy. Put them onto the paper towel to cool. (See notes)Ā¼ cup olive oil, 3 rosemary stems, 12 sage leaves
- Serve the roasted root vegetables on a large platter with the crispy sage and rosemary on top.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our side dish recipes!
