Balsamic Roast Veggies

Balsamic Roast Vegetables Recipe with Brussels Sprouts, Squash, Broccoli, Cauliflower, Onion and Garlic | www.whiskeyandchanel.com

I know, I know. Roast veggies? Gee.. how new and clever and interesting! NOT. But give these a chance. This has been my go to roast vegetable strategy for years now and I feel like everyone should know all about it and love it and use it and share it.

Trays full of these get made at least twice a month in our house and never fail to satisfy. They’ve even converted quite a few veggie-skeptics to date so they must be good! Can you tell yet that I have a slight obsession with convincing people who don’t like vegetables to like vegetables? This is especially true with brussels sprouts which are the star of this dish.

These roast veg are super versatile too… I eat them on their own for a meal (maybe too often), mix them in with quinoa, put them on brown rice with tofu, serve them alongside roast meats, toss them with fresh pasta for an alternative primavera, throw them in wilted kale for a warm salad, etc. etc. I’ll stop now. You get the point. 

Balsamic Roast Vegetables Recipe with Brussels Sprouts, Squash, Broccoli, Cauliflower, Onion and Garlic | www.whiskeyandchanel.com

What’s even better is that these are a one step dish. Everything on the same tray, in the same dressing, cooked at the same temperature, for the same amount of time. You can’t go wrong. You can go big though, which makes this perfect for feeding a huge group. Just double or triple up the recipe and use 2 or 3 baking sheets and your veg is covered for a mass family gathering or event.

And the ingredients are really up to you. Sometimes I just do brussels sprouts because I love them so. Other times it’s just squash or just the broccoli and cauliflower together. Get creative, mix up anything you like as long as it can stand up to roasting. Things likes parsnips, potatoes, pumpkin, carrot and beet all work well too.

So let’s break it down:

*scroll to bottom for printable recipe* 

Balsamic Roast Vegetables Recipe with Brussels Sprouts, Squash, Broccoli, Cauliflower, Onion and Garlic | www.whiskeyandchanel.com

INGREDIENTS:

2 cups brussels sprouts, halved

2 cups butternut squash, cubed

1 cup broccoli florets

1 cup cauliflower florets

½ cup red onion, sliced

½ cup garlic cloves, halved (optional)

3 Tbsp olive oil

2 Tbsp balsamic vinegar

sea salt & black pepper (to taste… 1-2 tsp)

So to start you need to prep your vegetables, slicing and dicing into the relative sizes you see here will allow the veg to all cook to the right done-ness in the same amount of time. This means bigger for the cruciferous guys and smaller for the hard squash and sprouts.

Balsamic Roast Vegetables Recipe with Brussels Sprouts, Squash, Broccoli, Cauliflower, Onion and Garlic | www.whiskeyandchanel.com Look at how gorgeous this squash is!!! Balsamic Roast Vegetables Recipe with Brussels Sprouts, Squash, Broccoli, Cauliflower, Onion and Garlic | www.whiskeyandchanel.com

Balsamic Roast Vegetables Recipe with Brussels Sprouts, Squash, Broccoli, Cauliflower, Onion and Garlic | www.whiskeyandchanel.com

Now, once your veg are ready to go, the hard part is over and you can get cooking.

PROCESS:

Place oven rack in the top third of the oven and preheat to 425F / 205c.

Combine all ingredients into a large mixing bowl and toss to coat thoroughly. Allow mixture to sit for about ten minutes so oil and vinegar are absorbed. Toss a few times throughout to re-coat.

Balsamic Roast Vegetables Recipe with Brussels Sprouts, Squash, Broccoli, Cauliflower, Onion and Garlic | www.whiskeyandchanel.com

Place coated vegetables onto a baking sheet in a single layer and roast in the top third of the oven for 25-35 minutes, tossing once at about 15 minutes.

Balsamic Roast Vegetables Recipe with Brussels Sprouts, Squash, Broccoli, Cauliflower, Onion and Garlic | www.whiskeyandchanel.com

The cook time is really up to you, but you want to make sure the veggies are semi-soft against a fork and a bit blackened on the edges so they have that nice charred flavour from the burnt balsamic. Sounds weird but it’s what makes them so good.

Balsamic Roast Vegetables Recipe with Brussels Sprouts, Squash, Broccoli, Cauliflower, Onion and Garlic | www.whiskeyandchanel.com

Let cool and serve warm on their own or with whatever the heck you like.

Balsamic Roast Vegetables Recipe with Brussels Sprouts, Squash, Broccoli, Cauliflower, Onion and Garlic | www.whiskeyandchanel.com

Let me know how YOU like to accompany your veggies!

Cheers!

Balsamic Roast Vegetables

  • Servings: 6
  • Time: 30 mins
  • Difficulty: easy
  • Print

Balsamic Roast Vegetables Recipe with Brussels Sprouts, Squash, Broccoli, Cauliflower, Onion and Garlic | www.whiskeyandchanel.com

INGREDIENTS

2 cups brussels sprouts, halved

2 cups butternut squash, cubed

1 cup broccoli florets

1 cup cauliflower florets

½ cup red onion, sliced

½ cup garlic cloves, halved (optional)

3 Tbsp olive oil

2 Tbsp balsamic vinegar

sea salt & black pepper (to taste… 1-2 tsp)

PROCESS:

Place oven rack in the top third of the oven and preheat to 425F / 205c.

Combine all ingredients into a large mixing bowl and toss to coat thoroughly. Allow mixture to sit for about ten minutes so oil and vinegar are absorbed. Toss a few times throughout to re-coat.

Place coated vegetables onto a baking sheet in a single layer and roast in the top third of the oven for 25-35 minutes, tossing once at about 15 minutes. The cook time is really up to you, but you want to make sure the veggies are semi-soft against a fork and a bit blackened on the edges so they have that nice charred flavour from the burnt balsamic. Sounds weird but it’s what makes them so good.

Let cool and serve warm with whatever the heck you like.

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