Are balsamic roasted root vegetables healthy?

This recipe for balsamic roasted root vegetables is deceiving. I see a stunning plate full of colorful vegetables. How can something so beautiful be so nutrient dense?

Acorn Squash: rich in fiber, Vitamin C, potassium, magnesium.

Carrots: great source of beta carotene, fiber, Vitamin K and antioxidants.

Fennel: loaded with fiber, potassium, folate, vitamin C and phytonutrients.

Brussels Sprouts: rich in fiber, vitamins, minerals and anti-oxidants

Purple Onions: Full of compounds that fight inflammation, decrease triglycerides and reduce cholesterol levels.

Yellow Squash, Orange Carrots, Green Brussels Sprouts, Fennel and Fennel Fronds. Bright and colorful in a bowl.

A nutritious and delicious side dish that’s vegan, gluten-free and colorful.

Here’s an opportunity to nourish that’s as easy as it is pretty. Sometimes beauty does have brains….or, at least substance!

How to cut acorn squash

I used to be intimidated by whole squash. When I finally decided to try acorn squash, I first made this easy mashed version because it was delicious and didn’t need to be sliced. I tasted roasted acorn squash with the skin still on—what? You can eat the skin? Game Changer! I finally bought myself a sharp knife and never looked back. Acorn squa

Step by Step Prepping acorn squash. Halve. Scoop out seeds. Slice.

No need to peel the acorn squash. Halve. Scoop out the seeds, and slice into wedges.

Thinly slice off the top (including stem if it’s still intact) so you have a flat surface. You want to be able to place the squash down securely on a cutting board without it rolling or wobbling.

Cut through both ends with a sharp knife to halve the acorn squash.

Use a spoon to scoop out the seeds. A grapefruit spoon works nicely for this. The seeds can be dried and roasted the same way you would roast pumpkin seeds.

Lay the flat (cut) side of the squash down on the cutting board and slice into wedges.

How to trim and slice fennel:

Step by Step photos on how to slice fennel.

No need to be intimidated by the fennel. It’s easy to trim and slice.

Cut off the fronds from the top. I like to save the delicate leaves for garnish when the roasted veggies have come out of the oven.

Trim off the woody bottom and stand the fennel bulb up on the newly flat surface.

Cut through the top to halve the bulb.

Place cut side down and slice to desired thickness.

Balsamic Glaze poured over a bowl full of colorful vegetables.

Balsamic Marinade brings out the sweetness of simple vegetables.

Thanksgiving comes with so many menu givens. It’s a hard holiday to throw in anything new and different. Everyone has their expectations and those items can never be taken off the menu. Vegetables and healthy food don’t seem to be top of the list for many. Years ago, I discovered that a vegetable medley is the way to go. This way I can insert plenty of nutrition and variety with little effort and it’s great for those suffering from decision fatigue too!

A beautiful bowl full of goodness…..a side dish that can easily hold its own in a crowd of contenders.

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4.98 from 48 votes (40 ratings without comment)