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Balsamic Roasted Fall Vegetables
Submitted by inquiringchef on October 23, 2012 in Sides, Vegetables
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- ¼ cups Extra Virgin Olive Oil
- 2 Tablespoons Balsamic Vinegar
- 2 teaspoons Honey
- 1 teaspoon Dijon Mustard
- 2-½ pounds Assorted Vegetables, Cut Into ½ Inch Cubes Or Rounds (I Used Butternut Squash, Carrots, And Sunchokes But Sweet Potatoes, Zucchini, Squash, Eggplant Or Mushrooms Would Be Great)
- 1 whole Red Onion, Chopped
- Salt And Pepper
Preparation Instructions
Combine olive oil, balsamic vinegar, honey and mustard in a small jar with a lid and shake to combine. Dressing can be prepared ahead and stored in the refrigerator for up to 2 days. Just shake well before using.
Preheat oven to 450°F.
Toss vegetables and onion in a large bowl; sprinkle with salt and pepper. Add dressing; toss to coat. Divide the vegetables between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges,stirring every 15 minutes to brown all sides, about 40 minutes.
