Roasted Harvest Vegetables
Roasted Harvest Vegetables bring the best of all Autumn vegetables; Rainbow Carrots, Brussels Sprouts, Acorn and Delicata Squash. Coated with a tangy and sweet dressing made with shallots balsamic, avocado oil and maple syrup. Roasted to perfection with caramelized red onions, these delicious one sheet-pan roasted vegetables will be your go-to fall side dish!
Ingredients
- 9 rainbow carrots
- 14 oz brussels sprouts
- 1 red onion
- 1 delicata squash
- 1 acorn squash
- 1 cup pomegranate seeds
- 1/3 cup avocado oil
- 1/3 cup balsamic
- 2 tbsp maple syrup
- 1 tsp pink salt
- 2 thyme sprigs
- 2 sage sprigs (plus more for garnish if desired)
- 1 shallot
Instructions
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Preheat oven at 405 degrees F. Line a large baking sheet pan with parchment paper
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Start prepping your veggies; peel and cut carrots into sticks. Peel and slice onion. Rermove stems from brussels sprouts and halve them. Cut delicata and acorn squash in half lengthwise and remove seeds. Slice both squash into half rings about 1/4 inches thick. Place prepped veggies on prepped sheet pan.
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Peel and thinly dice shallot. Roll and thinly slice sage creating shredded strips. Remove thyme from sprigs. In a small mason jar combine avocado oil, balsamic, maple syrup, pink salt, sage, thyme and sallots. Tightly seal mason jar with a lid and shake well making sure dressing is well combined.
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Pour half of dressing over veggies and toss making sure veggies are well coated. Place veggies in the oven and roast for 20 minutes. Remove veggies from oven and pour the rest of dressing. Stir using a spatula and place veggies back in the oven and roast for another 20 minutes.
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Remove veggies from oven and sprinkle pomegranate seeds over roasted veggies. Slice more sage creating more shreds and sprinkle over veggies to garnish if you wish.
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Serve veggies as a side or over arugula or other leafy green as a salad. This recipe is great for Thanksgiving dinner! Enjoy!
Recipe Notes
Tips and Substitutions:
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- Preheat oven- Like this the veggies will start roasting right away resulting in evenly roasted veggies.
- Line sheet pan with parchment paper- It will prevent veggies from sticking to pan and makes clean up much easier after.
- Don't overcrowd the sheet pan- You want to make sure veggies have enough space in between. If they are overlapping they won't get as crispy as you may want them. If you don't have a large sheet pan, cut recipe in half or use 2 separate sheet pans and divide veggies in between them.
- Stir veggies half way through- This will also allow veggies to evenly roast.
- Switch up your veggies- Use or substitute for any other veggies you may want to use. Sweet potatoes, zucchini, broccoli or any other squash are great substitutes.