Seasonal Roasted Vegetables

With the holidays in full swing… I’m sharing simple recipe ideas that will elevate your tables during the seasons. Every main course is only as good as its sides!

Roasting vegetables during the holiday season is a popular way to make a delicious, hearty meal for your family. Roasted vegetables are simple to make and require minimal effort but turn out flavorful and delicious. Vegetables like Brussels sprouts, mushrooms, squash, carrots, potatoes, and so many more can easily be tossed with oil, salt, and herbs and cooked in the oven to a crispy, caramelized finish. Roasting vegetables brings out their natural sweetness and complexity, allowing you to enjoy vibrant flavors in each tantalizing bite.

They also make the perfect accompaniment to any holiday meal. Roasted vegetables can make your daily entrees look elegant and festive, while still being simple enough to throw together. And because they cook up quickly and efficiently, they are a great time-saving solution for putting together a quick side dish for your holiday meal.

The other great thing about roasting vegetables is that you can customize your dish to suit your guests’ tastes. Just about any vegetable can be roasted and flavored to your liking with a variety of different herbs and spices. Plus, for those watching their calories, roasting vegetables is an excellent low-fat alternative to casseroles and other dishes that are typically eaten during the holiday season.

For a simple yet flavorful side dish with minimal effort, consider roasting vegetables the next time you’re having friends or family over during the holiday season. Your guests will be sure to love the fragrant and flavorful roasted vegetables that you make them!

Roasted Vegetables with Truffle

Chef Anthony Matthie, AM Catering & Concessions

Servings

6

Prep Time

10 minutes

Cook Time

30 minutes

Cuisine

American

Category

Vegetables

A side I really enjoy is seasonal roasted vegetables. I like to use mini golden potatoes, carrots, squash and zucchini. I elevate this dish with Truffletopia Black Truffle Olive Oil, Truffletopia Pink Himalayan Salt with Black Truffle and Truffletopia Black Cyprus Flakes with Black Truffle.


These are the perfect accompaniment to your holiday spreads, as well as every day meals. It's quick, easy, and has a depth of flavor that many will enjoy. As well, this is an easy recipe to scale up and down or modify to your taste by adding more or less seasoning and truffle.


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Link Here: Chef Anthony Matthie & AM Catering and Concessions

Roasted Vegetables with Truffle

Ingredients

  • 1 pound carrots

  • 1 pound baby yellow potatoes

  • 1 yellow squash

  • 1 zucchini

  • 4 tablespoons Truffletopia Black Truffle Olive Oil

  • 3 teaspoons Truffletopia Pink Himalayan Truffle Salt (reserve 1 teaspoon for later)

  • 1 teaspoons Truffletopia Black Cyprus Truffle Salt Flakes

  • 2 tablespoons fresh rosemary (reserve one for later)

  • 2 tablespoons fresh thyme (reserve one for later)

Directions

  1. Preheat oven to 400 degrees Fahrenheit.

  2. In a large mixing bowl, mix all ingredients above and toss.

  3. On a baking sheet evenly spread seasoned vegetables on the pan.

  4. Place in the oven for 30 minutes flipping 20 minutes after cooking, and sprinkle remaining pink salt, rosemary and thyme over vegetables to finish cook.
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