Balsamic Roasted Fall Veggies Sheet-Pan

$- 1 medium butternut squash, peeled and cubed - 2 cups Brussels sprouts, trimmed and halved - 2 large carrots, sliced into thin rounds - 1 red onion, cut into wedges - 1 cup cherry tomatoes, halved - 1/4 cup balsamic vinegar - 3 tablespoons olive oil - 2 tablespoons maple syrup - 1 teaspoon dried thyme - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh parsley, chopped for garnish To make this dish, gather fresh veggies first. Butternut squash is sweet and creamy. Brussels sprouts add a savory crunch. Carrots bring color and sweetness. Red onion gives a nice bite. Cherry tomatoes burst with flavor. Next, focus on the key seasonings. Balsamic vinegar offers a tangy kick. Olive oil helps everything roast well. Maple syrup adds a touch of sweetness. Dried thyme brings an earthy note. Garlic powder enhances overall taste. Add salt and pepper to your liking. Finally, don’t forget the garnish. Fresh parsley brightens the dish. It adds a pop of color and freshness. This blend of veggies and flavors makes a perfect fall dish. Enjoy the taste of autumn with each bite. - Preheat oven to 425°F (220°C). - Prepare a large baking sheet with parchment paper. This helps with cleanup. - In a large mixing bowl, combine: - 1 medium butternut squash, peeled and cubed - 2 cups Brussels sprouts, trimmed and halved - 2 large carrots, sliced into thin rounds - 1 red onion, cut into wedges - 1 cup cherry tomatoes, halved - In a separate bowl, whisk together: - 1/4 cup balsamic vinegar - 3 tablespoons olive oil - 2 tablespoons maple syrup - 1 teaspoon dried thyme - 1 teaspoon garlic powder - Salt and pepper to taste - This dressing adds flavor to the veggies. - Pour the balsamic mixture over the veggies. Toss until they are evenly coated. - Spread the vegetable mixture in a single layer on the prepared baking sheet. - Roast in the oven for 25-30 minutes. Check for tenderness and slight caramelization. Toss halfway to ensure even cooking. - When done, remove the pan and let it cool slightly before serving. - Garnish with freshly chopped parsley for a pop of color. To get the best texture, roast your veggies for 25-30 minutes. Check them at 15 minutes, and toss them around. This helps them cook evenly. You want them tender and caramelized, not mushy. Add more spices for extra flavor. Try smoked paprika or cayenne for some heat. Fresh veggies always taste better. They give your dish a bright and crisp taste. Use the best quality you can find. Garnish your dish with fresh parsley. It adds color and freshness. You can serve these veggies as a side or over grains. They look great in a bowl or on a plate. Enjoy the vibrant mix of colors! {{image_2}} You can mix and match veggies for this dish. Try using sweet potatoes instead of butternut squash. Turnips or parsnips add a nice twist too. Colorful peppers bring a vibrant touch, while cauliflower adds great texture. Use seasonal veggies to keep it fresh. - Sweet potatoes - Turnips - Parsnips - Colorful bell peppers - Cauliflower If you want to make this dish heartier, add some protein. Chickpeas create a nice crunch and great flavor. You can also use sausage chunks for a meat option. Both choices boost nutrition and keep you full longer. - Chickpeas - Sausage Serve the roasted veggies over rice or quinoa for a complete meal. These grains soak up the balsamic flavor. If you prefer, crusty bread makes a great side. You can dip it in the balsamic sauce. Enjoying it this way makes every bite delicious. - Rice - Quinoa - Crusty bread After roasting your veggies, let them cool down before storing. This step keeps moisture from building up in your container. If you skip this, steam can make your veggies soggy. A good rule is to wait about 30 minutes. Store your cooled veggies in the fridge. Use airtight containers to keep them fresh. Glass containers work great, as they don’t absorb smells. Label with the date, so you know when to eat them. This will help you avoid waste. When it’s time to enjoy your leftovers, reheat them in the oven. Set it to 350°F (175°C) and warm for about 10-15 minutes. This method helps keep your veggies tender. You can also use a microwave, but be careful not to overcook them. Stir halfway through to ensure even heating. Roasting vegetables at 425°F takes about 25 to 30 minutes. You want them tender and slightly caramelized. Toss them halfway through cooking for even results. Keep an eye on them so they don’t burn. Yes, you can use frozen vegetables. However, they may release extra water. This can make your dish a bit soggy. If you use frozen veggies, roast them a little longer to help with moisture. If you need a substitute for balsamic vinegar, consider using red wine vinegar. You can also mix apple cider vinegar with a little honey for a sweeter taste. Each will give a unique flavor twist to your dish. This dish is already vegan! Just ensure your maple syrup is pure. It adds sweetness without any animal products. Enjoy the rich flavors from the veggies and balsamic dressing. Yes, you can prep this dish ahead of time! Chop the veggies and mix the dressing. Store them separately in the fridge. When ready to cook, just toss them together and roast. It saves time and still tastes great! Roasting vegetables is simple and fun. You learned about fresh veggies and key seasonings. I shared easy steps to prep and roast. With tips on texture and flavor, you'll impress your friends. Remember, you can mix and match veggies and proteins for variety. Store leftovers properly for later meals. Enjoy experimenting with new flavors! This dish lets you explore healthful eating every day. You have the tools to make it perfect. Happy cooking!$

Balsamic Roasted Fall Veggies Sheet-Pan

Savor the flavors of fall with this Balsamic Roasted Fall Veggies Sheet-Pan recipe! Packed with butternut squash, Brussels sprouts, carrots, and more, this dish is a delicious blend of seasonal produce and tangy balsamic glaze. Perfect for an easy weeknight dinner or a festive side dish. Click to explore this comforting recipe and bring the taste of autumn to your table! #FallRecipes #SheetPanDinner #HealthyEating #BalsamicVeggies

Print Recipe Pin Recipe

Ingredients

1 medium butternut squash, peeled and cubed

2 cups Brussels sprouts, trimmed and halved

2 large carrots, sliced into thin rounds

1 red onion, cut into wedges

1 cup cherry tomatoes, halved

1/4 cup balsamic vinegar

3 tablespoons olive oil

2 tablespoons maple syrup

1 teaspoon dried thyme

1 teaspoon garlic powder

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

In a large mixing bowl, combine the cubed butternut squash, halved Brussels sprouts, sliced carrots, red onion wedges, and cherry tomatoes.

In a separate small bowl, whisk together the balsamic vinegar, olive oil, maple syrup, dried thyme, garlic powder, salt, and pepper until well combined.

Pour the balsamic mixture over the veggies and toss until everything is evenly coated.

Spread the vegetable mixture in a single layer on the prepared baking sheet.

Roast in the preheated oven for 25-30 minutes, or until the veggies are tender and slightly caramelized, tossing halfway through for even cooking.

Once done, remove the pan from the oven and let it cool slightly before serving.

Garnish with freshly chopped parsley before serving.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4