Christmas Roasted Vegetables with Sweet Potatoes

Ingredients and Weight:

• Sweet potatoes (4): 2 pounds
• Carrots (1 bunch): 1 pound
• Celery (1 bunch): 1 pound
• Onions (2): 1 pound
• Olive oil: 1/2 cup
• Dried rosemary: 2 tablespoons
• Dried sage: 1 tablespoon
• Salt and pepper to taste

Preparation Time:

20 minutes

Cooking Time:

60-75 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Preheat oven to 425°F (220°C).
2. Peel and cut the sweet potatoes, carrots, celery, and onions into 1-inch pieces.
3. Place the vegetables in a large bowl and drizzle with olive oil.
4. Season with rosemary, sage, salt, and pepper.
5. Spread the vegetables onto a baking sheet lined with parchment paper.
6. Roast for 60-75 minutes, stirring occasionally, until tender and slightly browned.

Nutritional Information:

Per serving (1 cup):

• Calories: 200
• Fat: 10g
• Carbohydrates: 30g
• Protein: 5g
• Fiber: 5g

Dish Characteristics:

• Vibrant and colorful
• Sweet, savory, and earthy flavors
• Tender and roasted texture
• Perfect side dish for Christmas dinner or any special occasion

User Comments:

• "These roasted vegetables were absolutely delicious! The sweet potatoes added a touch of sweetness that balanced out the earthy flavors of the other vegetables." - John D.
• "I made this dish for my Christmas dinner and it was a hit! The herbs gave the vegetables so much flavor." - Mary J.
• "This recipe is so easy to follow and the vegetables turn out perfect every time." - Sarah B.

Special Precautions and Tips:

• For a crispier finish, roast the vegetables at a higher temperature for a shorter amount of time.
• Add a sprinkle of grated Parmesan cheese over the roasted vegetables for extra flavor.
• Serve the roasted vegetables immediately for the best taste.