Christmas Roasted Vegetables with Garlic and Herbs

Christmas Roasted Vegetables with Garlic and Herbs

Broccoli, carrot rounds, squash, red pepper, onion, mushrooms, and thin lemon slices roast together into a colorful garlic-and-herb side. The pieces should be tender but still distinct, with browned broccoli tips and lightly caramelized edges.

Because the vegetables cook at different rates, the carrots, broccoli, mushrooms, and onion get a head start. Squash, pepper, lemon, and minced garlic go in later so the softer vegetables hold their shape and the garlic does not spend the entire roast in a hot oven. Two sheet pans give this full batch room to brown.

Ingredients for Christmas Roasted Vegetables

• 1 lb carrots, peeled and cut into 1/2-inch rounds (450g; about 3 medium)
• 1 large head broccoli, cut into medium florets (about 1 lb or 450g)
• 1 medium zucchini, cut into thick half-moons (200g)
• 1 medium yellow summer squash, cut into thick half-moons (200g)
• 1 large red bell pepper, cut into broad strips (180g)
• 1 medium red onion, cut into wedges and separated slightly (150g)
• 8 oz cremini or brown mushrooms, thickly sliced (225g)
• 1 small lemon, thinly sliced into rounds, with visible seeds removed
• 1/3 cup olive oil, divided
• 4 cloves garlic, finely minced
• 1 tablespoon finely chopped fresh rosemary
• 1 teaspoon dried oregano
• 1 1/2 teaspoons kosher salt, or to taste
• 1/2 teaspoon black pepper

How to Roast the Vegetables

1. Heat the oven: Preheat to 425°F (220°C) with racks in the upper and lower thirds. Set out two large rimmed sheet pans.
2. Season the first vegetables: In a large bowl, toss the carrots, broccoli, mushrooms, and onion with about half the olive oil, the salt, pepper, rosemary, and oregano. Divide between the pans in roomy single layers. The pieces should be lightly coated, with no oil pooling on the pans.
3. Give them a head start: Roast uncovered for 10 to 12 minutes, until the vegetables are beginning to soften but are not yet tender. Meanwhile, cut the zucchini, yellow squash, red pepper, and lemon if you have not already done so.
4. Add the remaining vegetables: Toss the zucchini, yellow squash, pepper, and lemon with the remaining olive oil and minced garlic, distributing the garlic rather than leaving it in clumps. Turn the vegetables already on the pans once, then add the new ingredients, leaving space between pieces.
5. Finish roasting: Roast uncovered for about 12 to 20 minutes more. Start checking the carrots and broccoli after about 12 minutes in this stage; swap rack positions or rotate the pans if they brown unevenly. The carrots should pierce easily with a fork but hold their shape, the broccoli should have browned tips, and the squash should be tender without collapsing. Look for browned spots on the softened onion and mushrooms and some color on the lemon rounds. Remove any pieces that become tender before the rest.
6. Serve: Taste and adjust the seasoning. Let the vegetables settle for 3 to 5 minutes, then gather them on one sheet pan or transfer to a platter. Serve warm and leave them uncovered while hot so steam does not soften the browned edges.

Why the Vegetables Roast in Stages

Thick carrot rounds need longer than zucchini and yellow squash. Adding the squash later helps it stay tender rather than watery or mushy, while the carrots finish cooking. The pepper and lemon go in at the same time; adding minced garlic then also reduces its chance of becoming dark and bitter. Expect about 25 to 35 minutes of roasting in total, but use tenderness and browning rather than the clock as the final test.

How to Get Browned Edges

Spread this full batch across both pans instead of piling it onto one. Space lets moisture escape; crowded vegetables tend to steam and look wet rather than brown. If you have only one pan, roast in batches.

Serving Christmas Roasted Vegetables

Serve alongside roasted pork, chicken, or a holiday roast, or add the vegetables to a meal with grains. For a cool, crunchy contrast on the table, pair them with Christmas Waldorf Salad with Apples, Grapes & Walnuts.

How to Store and Reheat

For advance preparation, wash and cut the vegetables and keep them refrigerated until you are ready to roast. Roast close to serving time for the best browned edges.

Cool leftovers completely, transfer to an airtight container, and refrigerate for up to 4 days. Reheat on a sheet pan at 350°F (175°C) for about 10 to 15 minutes, until warm, or microwave in short intervals. The squash will be softer than when freshly roasted.

Nutrition

Approximate nutrition per serving, based on 1 of 8 side-dish servings: 155 calories, 4g protein, 10g fat, and 16g carbohydrates. Approximate nutrition per 100g: 60 calories, 2g protein, 4g fat, and 6g carbohydrates. Values vary with ingredient size and the amount of oil used.