Put these roasted balsamic veggies over a bed of leafy greens and top them with cooked lentils for a nutrient-packed meal!
Course Main Course, Side Dish
Cuisine American
Keyword Balsamic, Roasted Vegetables
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 10
Ingredients
1Butternut squash~1" diced cubes
1Acorn squash~1" diced cubes (leave the skin on)
1-2Sweet potatoes~1" diced cubes
12 oz.PackageBrussel Sproutsfrozen
1OnionSliced into big chucks
~1/4cupBalsamic vinegar
Salt & Pepperto taste
1Pomegranate, seeds removed & cleanedoptional
2TbspMaple Syrupoptional
Instructions
Preheat oven to 425°.
Mix balsamic vinegar and maple syrup together if you would like to use maple syrup.
Let brussel sprouts thaw or thaw them in the microwave.Toss squash, sweet potatoes, brussel sprouts, and onion in balsamic vinegar/maple syrup mixture.
Place veggies on a baking sheet covered with parchment paper and place in the oven. Leave in the oven for 15 minutes. Remove and mix. Place back in the oven for another 15 minutes or until veggies are roasted.
Remove from the oven and mix pomegranate seeds in prior to serving.
Notes
Feel free to try any different vegetables with this recipes. If I come across a type of squash I have not yet tried I usually try it in this dish and I've never been disappointed!