
White Balsamic Vinegar Roasted Vegetables
Prep Time
20 mins
Cook Time
1 hr 50 mins
Total Time
2 hrs 10 mins
Course:
Side
Ingredients
- 6-8 Golden Beets
- 1-3/4 Cups Turnip cubed
- 1-3/ Cups Butternut Squash cubed
- 4 Cups Brussel Sprouts
- 3 Tablespoons Extra Virgin Olive Oil divided
- 2 Tablespoons Liquid Honey or Maple Syrup
- 2 Tablespoons White Balsamic Vinegar
- 2 cloves Garlic minced
- 1 Teaspoon Dried Thyme Leaves
- 3/4 Teaspoon each Salt and Pepper
- 1/2 Teaspoon Orange or Lemon Peel finely grated
- Chopped Fresh Parsley optional
- Try other vegetables such as: Mushrooms, Carrots, and Onion
Instructions
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Preheat Oven to 400 Degrees F.
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Peel beets and cut into wedges.
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Trim turnip and butternut squash, if needed, into equal-sized chunks.
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Trim Brussels sprouts and halve if large.
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Set aside the squash and sprouts together.
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Toss beets and turnips with 1 tbsp olive oil. Scatter in a large, lightly oiled roasting pan. Roast in preheated 400F degrees oven for 30 minutes.
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Whisk remaining oil with honey, balsamic vinegar, garlic, thyme, salt, pepper and orange (or lemon) zest.
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Add squash and sprouts to the roasting pan.
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Drizzle with balsamic mixture. Stir to coat vegetables evenly.
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Continue to roast, stirring twice, for 1 hour or until vegetables are tender and browned.
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Sprinkle with parsley just before serving (if using).