Fall vegetables are bursting with natural flavor and appetizing colors! This easy recipe for Balsamic Roasted Fall Vegetables with Sumac is a stunner perfect for any night and Thanksgiving.
Originally published November 2013; updated October 2018
One of my favorite ways to prepare vegetables is to roast them. Fall and winter vegetables are particularly wonderful because they have so much natural flavor.
Roasting vegetables is easy and creates a soul-warming side dish for the season.
Balsamic Fall Roasted Vegetables with Sumac are a perfect choice for a Thanksgiving meal too.
As much as I love all the standard Thanksgiving classics, wedging in something healthy and bursting with flavor is an M.O. of mine as well.
There is nothing better than roasted vegetables to fill the bill. At this time of year, the options are endless for color and deep flavors. Creating a colorful melee of vegetables to adorn the holiday or every night table is a cinch.
Balsamic Roasted Fall Vegetables
The look of these Balsamic Roasted Fall Vegetables is almost closer to art to me than food. The brilliant combination of color is irresistible.
Before roasting, the Brussels sprouts are bright green contrasting with the yellows and oranges of the rest of the vegetables.
Try to find unique fall vegetable varieties like purple Dragon Carrots with orange insides and other rainbow varieties in yellow and coral.
Instead of a whole red onion I found small bags of pearl onion varieties at my local market with miniature red, yellow and white onions. I loved the size and the varieties of color.
Serving Size Planning
Generally, when making this recipe I plan on a heaping cup serving per person so the recipe can be increased or decreased in volume accordingly.
The Secret of Balsamic Roasted Fall Vegetables
The trick about fall and winter vegetables is to let them do the work. They are full of flavor on their own, and roasting them brings out those flavors with little effort on your part.
I love to add my favorite balsamic vinegar to contrast their sweetness with some tang.
Use colorful varieties of vegetables whenever possible. They are a feast for the eyes and brighten the appeal especially for non-vegetable lovers!
What is Sumac?
The other spice I love to add to roasted fall vegetables is Sumac. Sumac is a Middle Eastern spice with a citrusy flavor. It’s found in ground form in grocery store spice aisles, from spice companies and online.
I love using it in this roasted vegetable recipe because it provides a wonderful tart contrast to the deep sweetness of the fall vegetables.
How Long to Roast Vegetables
Depending on the mixture of vegetables, 30 minutes in a 400-degree oven is usually about right. Test the vegetables for your preferred doneness.
What Temperature to Roast Vegetables
I like 400 degrees. The higher heat helps to caramelize the natural sugars in the vegetables brining out their best flavor.
How to Roast Vegetables
Roasting vegetables is one of the easiest and more delicious way to prepare vegetables.
- Preheat the oven to 400 degrees.
- Toss the prepared vegetables in a mixture of olive oil, balsamic vinegar and sumac.
- Spread the vegetables in a single layer on a baking sheet (it can be lined with parchment paper or foil for easier clean up).
- Sprinkle with kosher salt and bake until done but still firm (no mushy vegetables); about 30 minutes, flipping the roasted vegetables halfway through cooking.
- Serve immediately.
A Tip for Leftover Roasted Vegetables
Roasted vegetables are at their best when first prepared to me but I can’t bear to waste any leftovers.
They bump up the flavor more than just tomato sauce can. If you run into my children, let’s keep this little trick of mine between us!
What to Serve with Balsamic Roasted Fall Vegetables with Sumac
These delicious vegetables go with any protein. Here are some of my favorites (along with Easy Roast Turkey):
- Brined Lemon-Ginger Roasted Turkey Breast with Pear Port Glaze
- THE BEST Lemon Roasted Chicken
- Boneless Pork Loin Roast with Garlic and Fresh Herbs
- Pan-fried Brined Pork Loin Chops with Cherry Sauce
If you’ve tried this Balsamic Roasted Fall Vegetables with Sumac recipe please RATE THE RECIPE below!
Balsamic Roasted Fall Vegetables with Sumac
This easy recipe for roasted fall vegetables is packed with flavor and flexible to be changed up with your seasonal favorites.
- Balsamic Roasted Fall Vegetables with Sumac
- 6 medium-large Carrots , peeled and halved vertically
- 1 cup small Brussels Sprouts , stems trimmed and halved vertically
- 2 cups Butternut Squash , peeled and cut into bite size cubes
- 1 ½ cups Red Onion , peeled and sliced into wedges or bite-size pieces
- 2 medium Golden Beets (about 1 cup), peeled and cut into ½ inch slices vertically
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Balsamic Vinegar
- 2 teaspoons Sumac
- 2 teaspoons Kosher Salt
- Preheat the oven to 400 degrees F.
- In a large bowl combine the olive oil, balsamic vinegar and sumac. Add the prepared vegetables and toss to fully coat with the liquid. Rub any remaining liquid into the vegetables by hand (be careful of the beets as they can stain clothing) especially the carrots which are more difficult to coat when in longer form.
- Place vegetables on a large baking sheet or roasting pan and sprinkle the salt over them. Flip the vegetables halfway through cooking. Cook until done but still firm (not mushy), about 30 minutes. Serve immediately.