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.
