Wuffy was going for a little "lighter" meal this Christmas; fewer carbs and fats, more veg and protein. Instead of Vrghr's normal, over-the-top Holiday Mashed Potatoes (found here: ), wuff decided to do a medley, or "Melange" of oven-roasted veggies with a bit of seasoned olive oil and a sprinkle of spices.

Simple to prepare, but it was loaded with wonderful flavors! Guests were universally complimentary at the tastes and textures in this dish. And it complimented the roast beef very well.

Note: This is not a hard-and-fast recipe. Adjust as you like to your preferred vegetables, or what you can find in your markets. Some tips wuff will pass along for choices:

Try to include an assortment of sweet, 'spicy', savory, aromatic, and starchy veggies for best results. For example:
Sweet; Yams, carrots, beets, acorn/butternut squash, etc.
Spicy; Radish, rutabaga, parsnip, Brussels sprouts, etc.
Aromatic; Onions, shallots, leeks, tomatoes, etc.
Starchy; Potatoes, kohlrabe, cauliflower, turnips
Savory: Mushrooms, broccoli. etc.

You get the idea! You can even toss in some nuts, or other 'surprises', to suit your fancy. The assortment will lend complexity and balance to the dish. Oven roasting caramelizes the veggies, bringing out the natural sweetness and adding the rich overtones of the toasted edges to their flavors.

Unfortunately, not all veggies roast at the same rate. You'll want to separate your selections into the "quick and the slow". Slow roasters include the squashes and the root veggies. Things like onions, cauliflower, broccoli, Brussels, mushrooms, etc., are faster roasting.

You also want to try to cut your veg up into portions with roughly the same size/mass and surface area. It doesn't really matter what size (though larger sizes take longer roasting), but pick a size and stick with it when cutting things up.

Generally, the longer-roasting will need at least 45 minutes at 450 degrees F; the shorting roasting will need around 25-30. But use your eyes and nose for the final decision. Look for the browned spots and edges, sniff for the roasted aromas, slide the pan out and test a few with fork/knife for tenderness, etc.

Ovens vary in how well they reach and hold a set temperature, and the size of your cuts will also affect the roast time. So this is where you get to "play chef" and bring your senses to play. Don't worry too much though - veggies are pretty tolerant when it comes to roasting, and a few minutes over or under isn't going to matter at all!

The assortment below in the "ingredients" is what Vrghr used. Feel free to adjust to your own tastes and available sources.

Ingredients:
(Long Roasters)
1 medium Rutabaga
2 medium Turnips
1/2 large Yam (Sweet potato)
1 large Kolhrabi bulb
3 medium Parsnips

(Shorter Roasters)
1 large sweet Onion
2 large Portabella mushroom caps, brushed clean
3 medium fresh Beets (can use Golden Beets too)
1 head Cauliflower
1 medium stalk Broccoli
8-10 Brussels Sprouts
12-18 grape Tomatoes

2-4 TBS Seasoned Olive Oil (Vrghr used Rosemary-Garlic seasoned oil)
1-2 tsp favorite spice blend (Vrghr used Penzey's Mural of Flavors blend)

Directions:
Peel the veggies that need it, such as the rutabagas, turnips, squash, yams, potatoes, etc.

Slice root veggies into "planks" about 3/8 in wide, 3 in long, etc. Don't need to be exact, but try to be consistent or some will roast faster than others

Clean and slice up your mushrooms. For the large caps, slice them into 1/4 wide strips, slice smaller ones in half

Cut the florets off the broccoli, cauliflower, and similar veggies

Cut the Brussels sprouts in half or quarters, depending on sizes

Put all your slow-roasters into a bowl, sprinkle with seasoned olive oil and your favorite spice blend, and toss to coat equally. Place onto baking sheets lined with tinfoil (makes clean up easier!). Try to arrange in a single layer for more even roasting

Bake at 450 for 25-35 minutes, removing the pans and flipping the veggies about after 15-20 minutes

While the slow roasters are in the oven, place your quicker-roasting veggies into the bowl, coat with oil and seasonings and toss, like the slower roasting ones. Reserve until the slow-roasters are about 1/2 done (25-35 minutes)

When the slow roasters are half done, add the quicker roasters to your oven. Continue roasting all of them for another 25-35 minutes, tossing them a little at the halfway point

Remove and place into a serving bowl when you see browned strips/edges, smell that roasted aroma, and the tougher veggies (the squash/yams, etc.) are fork tender

!DEVOUR!