Holiday Recipes

 

Rosemary roasted vegetables

Serve these hearty roasted vegetables hot with roast turkey, beef or lamb, or at room temperature as a salad. You can even toss them with pasta for an easy vegetarian main dish.

3 potatoes — white or yellow-fleshed, peeled and cubed
2 red or yellow sweet peppers, cut into 1-inch (2 cm) chunks
1 small butternut squash, peeled and cubed
1 large Spanish or other sweet onion, cut into 1-inch (2 cm) chunks
1 medium zucchini, cut into 1-inch (2 cm) chunks
1/2 lb. (250 g) fresh mushrooms, halved if large
1/4 cup (50 mL) olive oil
2 tbsp. (30 mL) balsamic vinegar
2 tbsp. (30 mL) chopped fresh rosemary (or 1 tbsp./15 mL dried)
1 tsp. (5 mL) salt
1/4 tsp. (1 mL) black pepper

  1. Preheat the oven to 475° F (250° C).
  2. In a large bowl, toss together all the vegetables. Add the olive oil, balsamic vinegar, rosemary, salt and pepper and toss again until evenly coated. Arrange in a single layer in a large roasting pan (or baking sheet). If necessary, use two pans to give the vegetables plenty of room to spread out and brown properly — if they’re piled up, they’ll steam rather than roast. Place in the oven and roast for 35 to 40 minutes, stirring gently two or three times, or until vegetables are tender and nicely browned.
Makes 4 to 6 servings.

How kids can help:

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Help prepare vegetables for roasting — peeling, cutting up — with adult supervision.

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Toss vegetables with oil and seasonings.
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