Description
A comforting dish that brings together sweet and savory flavors while providing a nutrient-dense meal rich in vitamins.
Ingredients
Scale
- 1 acorn squash, halved and sliced
- 1 large bulb fennel, thinly sliced
- 1 large purple onion, thinly sliced
- 1 lb. carrots, cut into long spears
- 1 lb. Brussels sprouts, halved
- Coarse Sea Salt + Pepper to taste
- ¼ cup olive oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon maple syrup
- 3 cloves garlic, pressed
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- ½ teaspoon oregano
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the vegetables: halve the acorn squash and scoop out seeds, slice into wedges, trim and slice the fennel, halve and slice the onion, cut carrots into spears, and halve Brussels sprouts.
- In a large bowl, whisk together olive oil, balsamic vinegar, maple syrup, garlic, cinnamon, cumin, oregano, salt, and pepper.
- Pour the mixture over the prepared vegetables and toss to coat evenly.
- Transfer the vegetables to a rimmed baking sheet in a single layer, using two trays if necessary.
- Roast for about 30 minutes, until tender.
Notes
Serve as a side dish or over quinoa for a fulfilling vegetarian meal. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg