Fall vegetables are tossed in a simple balsamic herb marinade with garlic and Italian seasoning and then roasted on a sheet pan until caramelized. These balsamic herb roasted vegetables make a simple side dish for any cozy winter meal.
Course Side Dish, vegetable
Cuisine dairy free, Gluten-free, Vegan
Keyword balsamic herb roasted vegetables, herb roasted vegetables, vegan roasted vegetables
Prep Time 15minutes
Cook Time 1hour
Author Dietitian Debbie
4 1/2cupspeeled and cubed butternut squash
3carrotspeeled and cut into 2" pieces (thick pieces halved)
15 - 20Brussels sproutshalved (tough stem and yellowed leaves removed)
1/2large red onioncut into large wedges
1tablespoonvegan buttermelted (I like Miyokos vegan butter)
1/4teaspoonground black pepper
Preheat the oven to 375 degrees Fahrenheit.
Peel and chop vegetables into similar size pieces. Add to a large mixing bowl.
In a small mixing bowl, melt the vegan butter and then whisk in the olive oil, vinegar, Italian seasoning, garlic, salt, and black pepper.
Pour marinade over chopped vegetables. Toss with a wooden spoon to coat the vegetables evenly.
Transfer to a sheet pan and roast for 50-60 minutes or until vegetables are browned and fork tender.
Once it has cooled enough, taste and add more sea salt and black pepper if needed.
If using other vegetables, the marinade will season about 2 1/2 lbs of chopped vegetables.