Description
These colorful, tangy sheet pan roasted fall vegetables are loaded with color and flavor! Bonus! They taste just as good on day two. Chop them up and transform them into a healthy breakfast hash!
Ingredients
Scale
Apple Cider Vinaigrette
- 1/2 cup olive oil
- 4 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 garlic cloves, minced
- 4 tablespoons Italian parsley, chopped
- 2 teaspoons fresh thyme, chopped
- kosher salt and cracked black pepper to taste
Veggies
- 1 pound Brussels sprouts, ends trimmed, halved (keep whole if small)
- 1 pound butternut squash, cut into medium chunks
- 1 pound cauliflower, cut into medium chunks (I love to use the purple or orange varietal)
- 1–2 small delicata squash, cut in half lengthwise, seeds removed, then cut across (half moons)
- 4 golden beets, peeled and quartered
- 1 large purple sweet potato, peeled, cut into medium chunks
- 1 large red onion, sliced thick
Instructions
- Preheat oven to 425F.
- In a 2-cup measuring cup or small bowl, whisk together olive oil, apple cider vinegar, mustard, garlic, herbs, salt and pepper. Taste it to make sure it’s good to go.
- Add chopped vegetables into a large bowl and gently toss with half of the vinaigrette. Reserve the second half for drizzling later.
- Cover one to two sheet pans (depends on how big your pan is) with parchment paper and lightly spray with canola or olive oil then add the vegetables.
- Roast for 20 minutes then gently toss. Roast for another 15 or until vegetables are lightly browned.
- Serve the remaining vinaigrette on the side for drizzling.
Notes
- Remember to have fun with this recipe. It works with any combo of veggies so if you can’t find one of the ingredients or prefer another, just swap it out.