Description
A delicious and healthy dish featuring a medley of seasonal fall vegetables roasted to perfection with balsamic vinegar.
Ingredients
Scale
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash, cubed
- 2 cups carrots, sliced
- 1 red onion, chopped
- 3 tablespoons olive oil
- 1/4 cup balsamic vinegar
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine Brussels sprouts, butternut squash, carrots, and red onion.
- Drizzle with olive oil and balsamic vinegar, then season with salt and pepper.
- Toss the vegetables until evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.
- Remove from the oven and garnish with fresh thyme before serving.
Notes
- Feel free to add other seasonal vegetables like sweet potatoes or parsnips.
- For a sweeter flavor, add a drizzle of honey before roasting.
- This dish can be served warm or at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg