This easy recipe for roasted fall vegetables is packed with flavor and flexible to be changed up with your seasonal favorites.
Course Side Dish
Keyword balsamic roasted vegetables, fall vegetables, roasted vegetables
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Author Toni Dash
Balsamic Roasted Fall Vegetables with Sumac
6medium-large Carrots, peeled and halved vertically
1cupsmall Brussels Sprouts, stems trimmed and halved vertically
2cupsButternut Squash, peeled and cut into bite size cubes
1 ½cupsRed Onion, peeled and sliced into wedges or bite-size pieces
2medium Golden Beets(about 1 cup), peeled and cut into ½ inch slices vertically
2tablespoonsextra virgin olive oil
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.