Balsamic Roasted Fall Veggies
These Balsamic Roasted Fall Veggies are the perfect easy side dish for any meal. A simple mix of cozy fall flavors, caramelized edges, and a little balsamic zing. Plus, they’re all roasted on a single sheet pan and made with just a few simple ingredients.
Servings: 6 servings
Calories: 87kcal
Ingredients
- 12 oz. brussel sprouts 340g, quartered
- 2 cups carrots 380g, cut into coins
- ¼ cup shallot 40g, thinly sliced
- 1 Tbsp. olive oil 15g
- 2 Tbsp. light balsamic vinegar 30g
- 1 Tbsp. grainy dijon mustard 15g
- 1 tsp. cumin
- 1 tsp. kosher salt
- ¼ tsp. pepper
- 1 Tbsp. balsamic glaze 15g, for finishing
Instructions
- Preheat the oven to 425 degrees F.
- Add brussels, carrots, and shallots to a LARGE sheet pan so they’re not crowded.
- Whisk half of the olive oil with the vinegar, mustard, cumin, salt, and pepper. Drizzle marinade over the top, tossing to coat.
- Roast for 20 minutes. Toss the veggies and spray or drizzle with the remaining olive oil.
- Roast for another 5-8 minutes until a little charred and tender to your liking.
- Remove from the oven, drizzle with balsamic glaze, and serve immediately.
Notes
GF/DF: Naturally!
Search: Lillie Eats and Tells Balsamic Roasted Fall Veggies
Nutrition
Serving: 87g | Calories: 87kcal | Carbohydrates: 14.5g | Protein: 2.9g | Fat: 2.7g | Fiber: 3.9g