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.
Servings: 10 servings
Calories: 129kcal
Equipment
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
- ¼ cup olive oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon maple syrup
- 3 cloves garlic pressed
- 1 teaspoon cinnamon
- 1 teaspoons cumin
- ½ 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.
Nutrition
Serving: 1g | Calories: 129kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 44mg | Fiber: 4g | Sugar: 5g