CF, simplicity is the mother of elegance. Sounds delicious and not so much trouble for the chef. 
We had people over last night, and I made a spinach salad with some endive, green onions, strawberries for red color (did not have pomegranate), and feta - tossed with simple balsamic dressing.
Does anyone have a good oven tenderloin recipe? Our patio umbrella broke (sniff!), and I cannot use the grill when it rains.
I would appreciate suggestions for the different types of vegetables that will make a good “roasted vegetables” dish? I normally just bake potatoes or yams, but really want like to have a big tray of roasted vegetables for New Year day, especially my daughter has turned vegan this past summer. What veggies will cook well in similar oven temperature? And what kind of seasoning besides salt and pepper?
Thanks.
Cooks illustrated says roast at 425 degrees until the internal temp is 125, about 45 minutes for a 5-6 lb loin for medium rare to medium. Let sit for 30 minutes before carving.
Thanks, zeebamom! That sounds like what I have done in the past. I poked around the internet to see if there was anything fancier, but I think I will stick to the true and tried. 
@Hopeful820 , this is my go to roasted root veggie recipe ( if you don’t have something, just use the rest; it works fine even without the celeriac, but apple and fennel are must have ingredients):
http://www.seattletimes.com/life/food-drink/recipe-roasted-roots-with-fennel-and-apple/
I roast peppers, asparagus and carrots. With all of them, I toss them in a little light olive oil, place on a baking tray and roast at 375 degrees until it reaches the desired texture. On the peppers, I put adobo, a little chilli and sometimes hot pepper flakes. On the asparagus, I put cumin, adobo, and grated parmesan. On the carrots, I put Natures Seasoning and drizzle a little honey. I’ve also roasted sliced eggplant with salt, oregano and basil. I cut brussel sprouts in half, toss with a little light olive oil, adobo, and cumin.
Roasted Brussels sprouts. Cut off stems, and cut in half…about a pounds worth. Toss in about 2 TBS of olive oil. Roast in a 425 degree oven for 20 minutes. Put back in bowl. Toss with two TBS of balsamic vinegar, one more TBS of olive oil…and two TBS of honey. Serve immediately.
Absolutely delicious!
@Hopeful820, roasted veggies are my favorite! I’ve finally figured out that most veggies can be roasted at 400 - 425 - 450, but will obviously take different lengths of time - rocket science, right - took me a lot of errors to figure that out. My solution is to put all veggies in on different baking sheets (cookie sheets). I then just monitor when each veggie is done and pull it out and then later combine into one big dish at the end. Denser veggies like potatoes get a bit more time, less dense I put in the oven later 10 - 15 minutes later.
I’ve used olive oil and rosemary when focusing on more “earthy” veggies like potatoes, onions, parsnips and included carrots and sweet potatoes in the mix and the rosemary compliments them also. I used to just throw on the olive oil, but have recently decided it works best to be somewhat judicious, generally 1 - 2 tablespoons oil per baking sheet. I make all sorts of combinations of the above veggies, also sometimes including asparagus, Brussels sprouts, turnips and have also experimented with all sorts of dried herbs. For example, sweet potatoes with cumin, paprika and coriander is great! I think the combination vs solo veggie is really personal. Often I will serve a root veggie mix, but also have solo roasted asparagus or Brussels sprouts.
Really, whatever you like - I think the key for me is roasting on separate baking sheets so you can easily control the “doneness”. At least that works for my non-scientific, too-lazy-to-do-the-mathematics of timing-these-things brain. The denser the veggie, the longer the time - or cut the denser veggies (potatoes,etc) in smaller pieces. Just keep monitoring and flip the veggies occasionally to prevent one side over browning. Pulling some veggies out early is fine, they can be warmed later if necessary.
I’ve done Brussels sprouts as @thumper1 suggests, but I’ve also combined the olive oil and balsamic in the initial phase, then roasted. This works well also. Do be careful if you add honey to the mix before roasting - honey will burn and needs special handling. I learned the hard way that it is easiest to add honey later as@thumper1 suggests. Or, just today, I made roasted beets with a honey olive oil mix - placed the beet cubes marinated in the oil and honey in a foil packet and this prevented the honey from burning.
I make Brussel sprouts on the stovetop. Sauté them with some butter, then pour in some Riesling and let the liquid evaporate. Salt and pepper to taste. Easy and yum!
Thanks to @carly135, @thumper1, @swimcatsmom and @Cardinal Fang, DH and I had a great Christmas dinner of prime rib, mashed potatoes and salad with Asian pear, cranberry and blue cheese. With the addition of a my own beet recipe for red and green beans for green veggies, I’ve never had a meal come together so easily. And - I have more great ideas for future holidays! Thanks to all who posted their suggestions and recipes!!!