Roasted Fall Vegetables with Balsamic Maple Dressing

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Roasted Fall Vegetables with Balsamic Maple Dressing

Recipe from Two Peas and Their Pod

These Roasted Fall Vegetables with Balsamic Maple Dressing are an easy, flavorful side dish made with butternut squash, Brussels sprouts, Yukon gold potatoes, and red onion. Roasted with fresh herbs and tossed in a sweet and tangy balsamic maple dressing, then finished with Parmesan, pistachios, and pomegranate.

Prep Time15

Cook Time35

Total Time50

Course: Side Dish

Cuisine: American

Keyword: brussels sprouts, butternut squash, potatoes, roasted vegetables

Servings:

Calories: 226kcal

Ingredients

For the vegetables:

2 cups cubed butternut squash, 3/4-inch cubes
2 cups Brussels sprouts, trimmed and halved
2 cups cubed Yukon gold potatoes, 3/4-inch cubes
1 small red onion, cut into chunks
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 sprigs fresh thyme
1 teaspoon finely chopped fresh rosemary

For the balsamic maple dressing:

3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons fresh lemon juice
2 teaspoons pure maple syrup
1 teaspoon Dijon mustard
Kosher salt and black pepper, to taste

For serving:

3 tablespoons freshly grated Parmesan cheese
3 tablespoons chopped pistachios
3 tablespoons pomegranate arils

Instructions

Roast the vegetables: Preheat oven to 425°F. Place the butternut squash, Brussels sprouts, potatoes, and red onion on a large baking sheet. Drizzle with olive oil, season with salt and pepper, and add the thyme and rosemary. Toss well to coat and spread into an even layer. Roast for 30 to 40 minutes, tossing halfway through, until the vegetables are tender and nicely caramelized.
Make the dressing: While the vegetables roast, whisk together the olive oil, balsamic vinegar, lemon juice, maple syrup, and Dijon mustard in a small bowl. Season with salt and black pepper to taste.
Dress and garnish: Drizzle the balsamic maple dressing over the roasted vegetables and toss gently to coat. Finish with Parmesan cheese, chopped pistachios, and pomegranate arils. Serve warm.

Notes

Cut the vegetables into similar-sized pieces so they roast evenly.
Spread the vegetables out in a single layer on the baking sheet. Use two pans if necessary to avoid overcrowding.
Toss the vegetables halfway through roasting for even browning.
Add the Parmesan, pistachios, and pomegranate arils just before serving.
For the best texture, drizzle with the balsamic maple dressing right before serving.
To make ahead, chop the vegetables and prepare the dressing up to one day in advance. Refrigerate separately.

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