Add roasted veggies to the holiday table

No matter what food trends surface, homey, gooey casseroles remain a fixture on most holiday tables. Their pabulum-like consistency, indulgent ingredients and tether to the past make them irresistible. But as much as I enjoyed sweet potato, squash and fresh green bean casseroles at Thanksgiving, they left me searching for cleaner, leaner vegetable side dishes for my upcoming Christmas dinner. This week, I started playing around with some of my favorite roasted veggie recipes.

To me, there’s no better way to cook a vegetable than to roast it. It’s easy and convenient, and it brings out deep, rich notes. Sweet potatoes become sweeter. Turnips are nuttier. Carrots caramelize, and Brussels sprouts lose their bitter edge. You can impart even more flavor by tossing the vegetables in olive oil, vinegar, dried spices or fresh herbs before roasting them.

Here’s my simple formula. Serves eight.

Six large carrots, peeled, cut in half and quartered lengthwise
One fennel bulb, trimmed of frawns, sliced into lengths about a half-inch wide
Two cups Brussels sprouts, trimmed and halved
One red onion, sliced lengthwise
One butternut squash, peeled and cut into chunks
4-6 turnips, peeled and cut into chunks
4-6 garlic gloves, peeled and gently smashed

Toss cut vegetables with your favorite oil and vinegar, or a vinaigrette or marinade you trust. Be careful to only douse, not drench, the veggies. You don’t want the pan to smoke, nor do you want soggy vegetables. Spread in a single layer on two trays and roast at 450 degrees for about 30 minutes.