Ingredients
6 medium carrots, peeled and halved lengthwise
1 cup Brussel sprouts, stems removed and halved
2 cups butternut squash, peeled and cut into bite-size cubes
1 ½ cups red onion, peeled and sliced into wedges
2 medium golden beets, peeled and cut into ½-inch slices lengthwise
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons sumac
2 teaspoons kosher or sea salt
Directions
Preheat oven to 400°F.
Whisk olive oil, balsamic vinegar, and sumac in a large mixing bowl. Add the cut vegetables and toss by hand to ensure that all are evenly coated.
Using a large cast-iron roasting pan (ideally) or a baking sheet, spread the vegetables out evenly and salt liberally with kosher or sea salt.
Roast for about 30 minutes, tossing the vegetables a couple times while cooking. The vegetables should still be somewhat firm.
Serve immediately
Balsamic Roasted Fall Veggies
PAIRS WELL WITH
Pinot Grigio