Balsamic Roasted Fall Vegetables

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by Francesca Patterson

This week’s recipe is centered around one of my current most adored vegetables. This food would have ten-year-old me quaking in her boots…they are none other than Brussel sprouts. These tiny cabbage-like foods really do not deserve the bad rep they’ve acquired amongst picky eaters. I was once of those, but I have learned to love the crunchy texture and nutty flavor these little superfoods have. I often find myself craving their flaky, warm, savory bite that keeps me coming back for seconds.

The recipe I am doing for them this week is quite simple but proves once again that simplicity is superior. One of my favorite ways to cook veggies is by roasting them all on a pan together. After a long day, the ease of roasting makes it one of the most appealing cooking options. This method also gives vegetables a chance to cook thoroughly at the same time and a deliciously golden, crispy finish. I used Brussel sprouts, onion and garlic, potatoes, and golden beets for mine but there are many other fall vegetables that could be thrown in the mix like squashes or peppers. Tossed with a couple of dashes of tangy balsamic vinegar and light complimentary spices, roasted fall vegetables are an easy way to satisfy a hungry dinner table in a pinch. 

 
INGREDIENTS
  • 1 lb Brussel sprouts (halved) 
  • 5 to 6 small potatoes (halved)
  • 1/2 yellow onion (cut into large chunks)
  • 3 cloves of garlic (smashed)
  • 3 golden beets (stems & leaves removed, cut into quarters, and then chopped)
  • 3 tbsp balsamic vinegar 
  • 2 tbsp olive oil 
  • 1 tbsp fresh thyme (or 1 tsp dried thyme)
  • Salt & pepper 

DIRECTIONS

  1. Preheat your oven to 400 degrees. Line your baking sheet with parchment paper or tin foil. TIP: To avoid your food sticking to the pan, let the baking sheet preheat in the oven while you prep everything else. Use an oven mitt when pulling your baking sheet back out as it will be very hot.
  2. Prep your vegetables and place them all into a large mixing bowl. 
  3. Toss your veggies with balsamic, olive oil, salt&pepper, and thyme until all thoroughly coated.
  4. Arrange your vegetables on a single layer on your baking sheet. Bake for about 30-40 minutes, or until everything is tender and beginning to look golden brown. 
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