Jewel Roasted Vegetables
Elevate your vegetable side dishes with this vibrant and flavorful Jewel Roasted Vegetables recipe! Bursting with color and natural sweetness, this dish features an irresistible medley of caramelized sweet potatoes, butternut squash, beets, Brussels sprouts, and red onion. Infused with the earthy aroma of fresh rosemary and thyme, these roasted veggies are finished with a delectable drizzle of honey and balsamic vinegar for a perfect balance of sweet and tangy. Ready in just an hour, this easy-to-make yet impressive dish is the ultimate crowd-pleaser, whether served as a holiday side or a wholesome weeknight addition. Make your table shine with this nutrient-packed, oven-roasted masterpiece!
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Recipe Information
Ingredients
- 2 medium, peeled and cubed Sweet potato
- 1 small, peeled, seeded, and cubed Butternut squash
- 3 medium, peeled and cubed Beets
- 400 grams, halved Brussels sprouts
- 1 large, cut into wedges Red onion
- 3 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon, freshly ground Black pepper
- 2 teaspoons, fresh, chopped Rosemary
- 2 teaspoons, fresh, chopped Thyme
- 1 tablespoon Honey
- 2 tablespoons Balsamic vinegar
Instructions
Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper for easy cleanup.
Place the cubed sweet potato, butternut squash, and beets on one baking sheet. Add the halved Brussels sprouts and red onion wedges to the second baking sheet.
Drizzle 1.5 tablespoons of olive oil over each sheet of vegetables. Sprinkle with salt, black pepper, rosemary, and thyme, dividing evenly between the two trays. Gently toss the vegetables on each tray to coat them evenly in oil and seasonings.
Spread the vegetables out in a single layer on each baking sheet to ensure even roasting and caramelization.
Transfer the baking sheets to the oven. Roast for 20 minutes, then remove the trays and gently flip or toss the vegetables to ensure even cooking.
Return the trays to the oven and roast for an additional 15-20 minutes, or until the vegetables are tender and golden brown around the edges.
In a small bowl, whisk together the honey and balsamic vinegar. Once the vegetables are done roasting, drizzle this mixture evenly over the hot vegetables while they are still on the trays.
Transfer the vegetables to a serving platter. Garnish with extra fresh herbs if desired and serve warm. Enjoy your Jewel Roasted Vegetables as a colorful and nutritious side dish!
Nutrition Facts
Calories |
1155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4575 mg | 199% | |
| Total Carbohydrate | 162.2 g | 59% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 70.8 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 447 mg | 34% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3043 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
