This roasted vegetable medley will quickly become your favorite way to enjoy veggies.
If you plan to bring just one vegetable dish to the holiday table this year, let it be this medley—caramelized, savory, and finished with a glossy cider glaze.
These vegetables are tossed in an herbed butter with thyme, sage and rosemary, then roasted until tender and golden.
When they come out of the oven, a quick drizzle of apple cider glaze brings bright sweetness and depth. It’s an easy, impressive side that’s impossible not to love.
Perfect for the holidays, they’re also great year-round—roast up a batch any time you want a cozy, flavorful vegetable side.
Ingredient Notes
See the recipe card below for exact measurements and full instructions.
- Herb butter: Soften unsalted butter to room temperature (about 30 minutes) before mixing with the herbs for a smooth, spreadable texture.
- Vegetables: This recipe uses cauliflower, butternut squash, fennel, carrots and Brussels sprouts. The mix is adaptable—see tips below.
- Apple cider: Use apple cider (not apple cider vinegar) to make the glaze; it provides the ideal sweet-tart finish.
Step by Step Directions
For the full recipe instructions, scroll to the recipe card below.
- Chop all the vegetables and place them in a large bowl.
- Make the herb butter by combining softened butter with chopped rosemary, thyme and sage, plus salt and pepper.
- Toss the vegetables with the herb butter until evenly coated.
- Spread the veggies across two baking sheets to avoid crowding, which helps them roast and caramelize properly.
- While the vegetables roast, simmer apple cider, vinegar and a bit of sugar until reduced to a syrupy glaze.
- Once the vegetables are nicely roasted and caramelized, transfer them to a serving platter.
- Drizzle the warm cider glaze over the vegetables right before serving, or serve the glaze on the side.
- Garnish with toasted pine nuts and fresh parsley, then enjoy.
More Holiday Side Dishes
For more holiday side dish ideas, check the recipe collection for creamed green beans, sweet potato casserole and other seasonal favorites.
Tips and Variations
- Prep ahead: chop the vegetables and make the herb butter in advance so roasting is quick when you’re ready.
- Swap vegetables: try potatoes, parsnips, beets, rutabaga, sweet potatoes, Delicata or acorn squash. Avoid quick-cooking vegetables like asparagus, zucchini or bell peppers unless you add them later.
- Use two sheet pans: spreading the vegetables across two pans prevents overcrowding and helps them crisp evenly.
- If some vegetables roast faster, place cauliflower and Brussels sprouts on one sheet and slower-cooking pieces (carrots, squash) on the other.
- Preheat the baking sheets: while you chop, put the sheets in the oven so the vegetables hit a hot surface and crisp up faster.
- Resist flipping: leaving the vegetables undisturbed during roasting promotes deeper caramelization and color.
- Add festive accents: pomegranate arils or dried cranberries add color and brightness.
- Alternate toppings: use chopped walnuts, candied pecans or pepitas instead of pine nuts for texture and flavor variation.
FAQ
How can I tell when the apple cider glaze is done?
The glaze should reduce to a pourable, syrup-like consistency—think hot, runny honey. It will coat the back of a spoon and drizzle smoothly over the vegetables.
How do you make roast veggies crispy?
Roast at a high temperature—425°F works well. Give the vegetables space on the pan and use hot preheated sheet pans for extra crispness.
How do I reheat roasted veggies?
Store the glaze separately. Reheat the vegetables in a 350°F oven until warmed through, then reapply the glaze before serving.
What pairs well with these roasted veggies?
They pair nicely with pork chops, roasted or grilled chicken, salmon, rice bowls, or as part of a holiday meal.
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Baking Sheets
Mixing Bowls
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Roasted Vegetable Medley with Cider Glaze
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Ingredients
For the herb butter
- 8 Tbsp. unsalted butter, room temperature
- 1 Tbsp. fresh rosemary, chopped
- 1 Tbsp. fresh thyme, chopped
- 1 Tbsp. fresh sage, chopped
- 1 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
For the veggies
- 1 medium head cauliflower, cut into florets
- 4 large carrots, peeled, halved and cut into 1″ pieces on a diagonal
- 1 small butternut squash, cubed (3–4 cups)
- 1/2 lb. Brussels sprouts, trimmed and halved
- 1–2 fennel bulbs, cut into 1″ wedges
For the cider glaze
- 3 cups apple cider (NOT apple cider vinegar)
- 1 cup white vinegar
- 1 Tbsp. granulated sugar
Garnish
- Toasted pine nuts and fresh parsley
Last step! If you make this, please leave a review and rating to let us know how it turned out.
Instructions
- Preheat the oven to 425°F and place two baking sheets in the oven while it preheats.
- Make the herb butter: using a hand mixer, beat the softened butter with the chopped herbs, salt and pepper until smooth. Set aside.
- Place the chopped vegetables in a large bowl. Toss with the herb butter, rubbing it over each piece so they are evenly coated.
- Carefully remove the preheated baking sheets from the oven and arrange the vegetables between the two pans, leaving space so they roast instead of steam. Place Brussels sprouts cut-side down.
- Roast for 30–40 minutes, or until the vegetables are caramelized and tender. Halfway through, swap the top and bottom pans for even cooking.
- Meanwhile, make the cider glaze: bring apple cider, white vinegar and sugar to a boil in a medium saucepan. Reduce for about 30 minutes, or until reduced to roughly 1/3 cup and syrupy.
- Spoon the warm glaze over the roasted vegetables, garnish with toasted pine nuts and chopped parsley, and serve.
Notes
- Try different vegetables like potatoes, parsnips, beets, rutabaga, sweet potatoes or various winter squashes. Avoid very quick-cooking vegetables unless added later in the roast.
- If some vegetables finish sooner, roast cauliflower and Brussels sprouts on one pan and the slower-cooking pieces on another.
- Don’t flip the vegetables while roasting—leaving them alone helps achieve a richer, golden color.
- For a festive touch, add pomegranate arils or dried cranberries before serving.
- Swap toasted pine nuts for chopped walnuts, candied pecans or pepitas if you prefer.
Nutrition Information
Calories: 201 kcal
Carbohydrates: 35 g
Protein: 4 g
Fat: 3 g
Fiber: 7 g
Nutritional information is an estimate and can vary based on ingredients and portion sizes.