The ultimate veggie side dish. Stunning presentation. Easy to make, sheet pan recipe for balsamic roasted root vegetables. Naturally vegan, gluten-free, healthy and TASTY!
If you’re looking for a hard working side dish—one that is equally tasty, beautiful, nutritious and easy to make—look no further. This recipe for balsamic roasted root vegetables is all that, and more. One sheet pan, a few minutes to prep and then into the oven to roast. Vegetables never looked so beautiful. The perfect side dish for Thanksgiving, or everyday.
I love an easy recipe for roasted veggies. Roasting vegetables at a high temperature is a delicious way to bring out their natural sweetness. You can choose any variety of seasonal vegetables with this recipe. I used acorn squash, fennel, brussels sprouts, carrots and onions. I like the way the colors coordinate and love the artful presentation when the veggies are cut into larger chunks.
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.
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
- 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:
- 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.
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!
Balsamic Roasted Root Vegetables
Easy sheet pan recipe with big chunks of classic root vegetables roasted in a balsamic glaze. Healthy side dish of caramelized veggies with a gorgeous presentation.
Ingredients
Vegetables
- 1 acorn squash
- 1 large bulb fennel
- 1 large puple onion
- 1 lb. carrots
- 1 lb. brussels sprouts
- Coarse Sea Salt + Pepper to taste
Marinade
- 1/4 cup olive oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon maple syrup
- 3 cloves garlic, pressed
- 1 teaspoon cinnamon
- 1 teaspoons cumin
- 1/2 teaspoon oregano
Instructions
- Preheat oven to 425
- Prepare vegetables and place in a large bowl. SQUASH: halve, scoop out seeds with a spoon, place cut side down and slice into long, thin wedges. FENNEL: Trim off fronds on top (save for garnish) and a thin slice off the bottom core. Cut in half and then into thin slices. ONION: Halve and then slice thinly. CARROTS: Cut into long spears. BRUSSELS SPROUTS: trim bottoms and halve any larger sprouts.
- Prepare Marinade: Whisk together all ingredients and pour over veggies. Toss to evenly coat.
- Transfer veggies to rimmed baking sheet in one layer. Use 2 baking trays iIf necessary. Sprinkle generously with coarse sea salt and freshly ground pepper.
- Roast for 30 minutes, until squash and carrots are tender when pierced with a fork.
Notes
MEAL PREP: You can let vegetables sit in marinade for several hours/overnight in the fridge. Bring to room temperature and then proceed to roast in preheated oven.
Leftover Veggies can be reheated in 400 degree oven for 15 minutes, until heated through.
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Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 129Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 44mgCarbohydrates 15gFiber 4gSugar 5gProtein 2g
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