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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

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