Holiday Roasted Vegetables With Balsamic And Pecans

There’s always room for one more vegetable dish on my holiday table, especially when it brings this much color. These holiday roasted vegetables have tender carrots and beets, lightly browned Brussels sprouts, fresh herbs, and pecans for a little crunch.

I make them with vegetables I can find at the grocery store throughout the year. They look right at home beside Thanksgiving turkey or Christmas dinner, but they’re just as welcome with a simple weeknight meal.

Why I Roast the Vegetables in Stages

Carrots and beets need more time in the oven than Brussels sprouts. I give them a 20-minute head start, then add the sprouts, garlic, and herbs. The pecans go in for the last 10 minutes so they don’t spend a full hour roasting.

Stir the vegetables as the recipe directs. This helps them roast evenly. When they’re done, the outsides should be lightly browned and caramelized, with soft centers.

Ingredient Notes

• Carrots and beets: Cut them into roughly 1-inch pieces so they cook evenly.
• Brussels sprouts: Halve them before adding them to the pan.
• Honey and balsamic vinegar: Together, they give the vegetables a sweet and tangy coating. I make this recipe with honey.
• Fresh rosemary and thyme: These add plenty of flavor, so I can use a little less salt. I still put salt and pepper on the table for anyone who wants more.
• Garlic: Leave the skins on while the cloves roast if you want to remove them after baking. You can remove the skins before baking if you want to serve them whole; roasted garlic becomes sweet and soft.
• Pecans: Add them near the end of roasting.

I also sometimes use mushrooms, sliced onions, or leeks. Keep in mind that beet juices can tint lighter vegetables, especially onions or potatoes. The staining is minimal with the vegetables in the main recipe.

How to Make Holiday Roasted Vegetables

1. Start with the carrots and beets. Heat the oven to 400°F. Place the cut carrots and beets in a large roasting pan.
2. Add the coating and seasoning. Mix the olive oil, balsamic vinegar, and honey. Pour it over the vegetables, then add the salt and pepper.
3. Roast for 20 minutes. This gives the firm vegetables a head start.

4. Add the Brussels sprouts, garlic, and herbs. Stir the vegetables and roast for another 30 minutes.
5. Add the pecans. Stir again and roast for 10 more minutes, until the vegetables are soft inside and lightly browned outside.
6. Finish and serve. Remove the herb sprigs. Remove the garlic cloves or serve them whole, whichever you prefer.

Give them room in the pan. Choose a pan large enough to hold the vegetables without crowding. If they’re packed too tightly, they’ll steam instead of roast. Use a larger pan, such as a baking sheet, or divide a bigger batch between pans.

Tips for the Best Roasted Vegetables

A few simple details make the difference between beautifully roasted vegetables and a pan of soft, steamed ones.

Cut the vegetables evenly

Cut the carrots and beets into pieces that are close to the same size. One-inch chunks give them enough time to soften inside while the outside becomes lightly browned and caramelized.

Give the vegetables room

Use a pan large enough to spread out the vegetables without crowding them. When vegetables are packed too closely together, they release moisture and steam instead of roast. If you double the recipe, divide the vegetables between two pans.

Add the vegetables in stages

Carrots and beets are firm and need more time in the oven. Brussels sprouts cook faster, so they go into the pan after the carrots and beets have roasted for 20 minutes.

Stir when directed

Stir the vegetables when you add the Brussels sprouts and again when you add the pecans. This helps coat the vegetables and allows them to roast evenly.

Add the pecans last

Pecans need only 10 minutes in the oven. Adding them near the end warms and lightly toasts them without letting them roast for the full hour.

Check for doneness

The vegetables are ready when they’re lightly browned outside and soft inside. Pierce a carrot or beet with a fork to make sure the firmest vegetables are tender.

Expect a little color from the beets

Beets release some juice as they roast. They can tint light-colored vegetables such as potatoes and onions. The staining is minimal with the carrots and Brussels sprouts used in this recipe.

What to Serve with Roasted Vegetables

I like this colorful side with a simple main dish. It’s lovely alongside my roasted turkey breast for a holiday meal. We also enjoy it with baked BBQ chicken thighs, baked blackened salmon, or pork chops with cranberry thyme sauce.

Did you make these holiday roasted vegetables? I’d love to hear what you served with them. Leave a comment and a recipe rating below so other readers can see how they turned out at your table!

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