Roasted carrots, parsnips and Brussels sprouts are the perfect vegetables to accompany your Christmas dinner! All you need is salt, pepper, herbs and vinegar.
Click below to watch the roasted carrots, parsnips and Brussels sprouts video tutorial!
Christmas Dinner
When I think about Christmas dinner turkey, roast potatoes, roast vegetables, Yorkshire pudding and gravy come to mind. Most of us usually look the least forward to the vegetables. They are either too soft, too hard or not seasoned well enough. With this recipe you will take your Christmas roast vegetables up a notch and have everyone asking for more!
Christmas Roast Vegetables
In order to make the perfect vegetables you will need to season them properly. For this recipe I use:
- Salt
- Pepper
- Vinegar
- Rosemary
- Thyme
- Garlic
It is also important to roast these vegetables for an appropriate amount of time at the correct temperature. For this recipe I roasted the vegetables at 200C for 30 minutes.
How to Make Roasted Carrots, Parsnips and Brussels Sprouts
- Preheat oven at 200C/180C fan/gas 6. Then wash and peel 4-5 carrots. Chop the carrots horizontally and set aside.
- Wash and peel 4-5 parsnips. Then, chop the parsnips horizontally and set aside.
- Wash 2 cups of Brussels sprouts and slice each one through the center.
- Add all of the vegetables to a large bowl. Add salt to taste, pepper to taste, 1-2 tsp of thyme, 1-2 tbsp of vinegar, a splash of vegetable oil and mix.
- Place vegetables on a tray, add 3 rosemary sprigs and 3 garlic cloves then bake for 30 minutes.
Christmas Day Vegetables
These delicious Christmas vegetables can be made on Christmas day or ahead of time. If you make them ahead time refrigerate them in an airtight container and reheat them in the microwave or oven before serving.
Christmas Vegetable Tray Bake
I roasted the vegetables in a separate tray. However, you can also add the vegetables to the turkey tray while it roasts for the last 30 minutes.
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Roasted Carrots Parsnips and Brussels Sprouts
Ingredients
- 4-5 carrots
- 4-5 parsnips
- 2 cups of Brussels sprouts
- Salt to taste
- Pepper to taste
- 1-2 tsp of thyme
- 1-2 tbsp of vinegar
- 3 sprigs of rosemary
- 3 garlic cloves
- A splash of vegetable oil
Instructions
- Preheat oven at 200C/180C fan/gas 6. Then wash and peel 4-5 carrots. Chop the carrots horizontally and set aside.
- Wash and peel 4-5 parsnips. Then, chop the parsnips horizontally and set aside.
- Wash 2 cups of Brussels sprouts and slice each one through the center.
- Add all of the vegetables to a large bowl. Add salt to taste, pepper to taste, 1-2 tsp of thyme, 1-2 tbsp of vinegar, a splash of vegetable oil and mix.
- Place vegetables on a tray, add 3 rosemary sprigs and 3 garlic cloves then bake for 30 minutes.
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