Bold statement, I know. But honestly, if there is just one vegetable you’ll put on the holiday table this year, let it be these.
Or you can always try this Roasted Brussels and Butternut Squash or these Roasted Sweet Potatoes!
There’s so much to love about this vegetable medley. They get tossed in a herb butter filled with thyme, sage and rosemary and roasted until perfectly caramelized.
And if that wasn’t good enough, when they come out of the oven, you’ll drizzle an apple cider glaze over the top. It’s both an easy and impressive way to serve veggies and of course insanely delicious. Like, you’ll be licking the plate trying to get every last drop of glaze!
These are fun for the holiday season but is there really a bad time of year for some delicious roasted veggies?! I know you’ll enjoy these all winter long but year-round, too!
Herb butter: be sure to set the butter out to soften to room temperature. About 30 minutes on the counter is perfect. Veggies: I’m using a combination of cauliflower, butternut squash, fennel, carrots and Brussels sprouts. See my tips below for different veggie options you can try! Apple cider: you will need apple cider, not apple cider vinegar, to make the glaze. It’s the perfect sweet finishing touch that takes these roasted vegetables over the top delicious!
