Fall Roasted Veggies
Inroduction
About this Recipe
Embrace the essence of autumn with this delicious roasted vegetable medley, showcasing the natural sweetness of sweet potatoes, the earthy richness of Brussels sprouts, and the vibrant color of carrots.
Glazed with a luscious maple balsamic dressing, these colorful veggies become beautifully caramelized and irresistibly tender, providing a satisfying crunch and a symphony of flavors. This dish is a perfect complement to any fall feast or can shine as a delightful vegan centerpiece on its own.
Autumn Harvest Roasted Veggie Medley
Celebrate the flavors of fall with this hearty roasted veggie medley, featuring sweet potatoes, Brussels sprouts, and carrots. Tossed in a maple balsamic glaze, these vibrant vegetables become caramelized and tender, offering a delightful crunch and depth of flavor. This dish pairs perfectly with any autumn meal or can serve as a stand-alone vegan dish.
Ingredients
- 2 large sweet potatoes diced
- 1 lb Brussels sprouts halved
- 4 medium carrots sliced
- 1 red onion chopped
- 3 tbsp olive oil
- 2 tbsp maple syrup
- 2 tbsp balsamic vinegar
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Steps
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine the sweet potatoes, Brussels sprouts, carrots, and red onion.
- In a small bowl, whisk together the olive oil, maple syrup, balsamic vinegar, garlic powder, thyme, salt, and pepper.
- Pour the glaze over the veggies and toss until evenly coated.
- Spread the vegetables evenly on a large baking sheet lined with parchment paper.
- Roast for 25-30 minutes, stirring halfway through, until golden brown and tender.
- Serve warm as a side or on a bed of greens for a hearty salad.
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