Balsamic Roasted Fall Vegetables with Sumac | Recipe Cart | Recipe Cart

Name: Balsamic Roasted Fall Vegetables with Sumac | Recipe Cart | Recipe Cart
Total time: 50 min
Ingredients: Balsamic Roasted Fall Vegetables with Sumac; 6 medium-large Carrots (, peeled and halved vertically); 1 cup small Brussels Sprouts (, stems trimmed and halved vertically); 2 cups Butternut Squash (, peeled and cut into bite size cubes); 1 ½ cups Red Onion (, peeled and sliced into wedges or bite-size pieces); 2 medium Golden Beets ((about 1 cup), peeled and cut into ½ inch slices vertically); 2 tablespoons extra virgin olive oil; 2 tablespoons Balsamic Vinegar; 2 teaspoons Sumac; 2 teaspoons Kosher Salt

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Balsamic roasted fall vegetables with sumac and onions, perfect for a flavorful, healthy side dish in just 50 minutes. Perfect for veggie lovers!

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Ingredients

Balsamic Roasted Fall Vegetables with Sumac
6 medium-large Carrots (, peeled and halved vertically)
1 cup small Brussels Sprouts (, stems trimmed and halved vertically)
2 cups Butternut Squash (, peeled and cut into bite size cubes)
1 ½ cups Red Onion (, peeled and sliced into wedges or bite-size pieces)
2 medium Golden Beets ((about 1 cup), peeled and cut into ½ inch slices vertically)
2 tablespoons extra virgin olive oil
2 tablespoons Balsamic Vinegar
2 teaspoons Sumac
2 teaspoons Kosher Salt