Roasted Fall Medley
The roasted blend of fall vegetables is an easy and colorful complement to any meal.
Total cook time
- 2 cups fresh Brussel sprouts, halved
- 1 cup mushrooms, sliced
- 1 cup golden beet, cubed
- 2 cups butternut squash or sweet potato, cubed
- 1 red onion, cubed
- 1/2 cup walnut or pecan halves
- 1/4 cup Balsamic vinegar
- 2 tablespoons Maple syrup
- 2 tablespoons Olive oil
- 1 teaspoon Thyme
- 1/2 teaspoon Rosemary
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- Pinch of turmeric
Preheat oven to 400 degrees and pre-grease a sheet pan.
Whisk dressing together in small bowl by combining vinegar, maple syrup, olive oil with herbs and spices.
In large bowl toss vegetables and nuts together. Drizzle dressing over vegetable nut mixture until evenly coated.
Spread mixture out on sheet pan and bake 45 - 60 minutes (until vegetables are tender and caramelized).
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.