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.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 126kcal

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.