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HOLIDAY ROASTED VEGETABLES

HOLIDAY ROASTED VEGETABLES

Sana Umer
These holiday roasted vegetables are colorful, flavorful, and easy to make. Tossed with herbs and olive oil, they roast to a tender, caramelized perfection — a perfect side dish for festive meals or everyday dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 6 Serves
Calories 110 kcal

Ingredients
  

  • 3 cups Brussels sprouts halved
  • 3 cups baby carrots
  • 2 cups butternut squash cubed
  • 2 cups red potatoes cubed
  • 1 large red onion cut into wedges
  • 4 tablespoons olive oil
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh parsley chopped (optional, for garnish)

Instructions
 

Mix Ingredients:

  • In a large mixing bowl, combine oats, peanut butter, honey, flaxseed, vanilla, salt, and chocolate chips. Stir until everything is well combined.

Chill the Mixture:

  • Place the bowl in the refrigerator for about 20–30 minutes to firm up the mixture.

Form Balls:

  • Once chilled, use a small scoop or your hands to roll the mixture into 1-inch balls.

Store:

  • Place the balls in an airtight container and store in the refrigerator for up to 1 week.

Notes

Make Ahead:
These are great for meal prep—make a batch on Sunday and enjoy all week.
Customizing the Flavor:
Swap peanut butter for almond butter, or add shredded coconut, chia seeds, or dried fruit.
Serving Suggestions:
Perfect for lunchboxes, pre-workout snacks, or a quick breakfast on busy mornings.
Allergy-Friendly Options:
Use sunflower seed butter for a nut-free version. Choose dairy-free chocolate chips if needed.
Storage Tips:
Refrigerate in an airtight container for up to 1 week, or freeze for up to 2 months.
Keyword easy roasted vegetables, festive side dish, holiday roasted vegetables, roasted veggies