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Simple Roasted Fall Veggies

standard August 8, 2016 Please Comment
Simple Roasted Fall Veggies
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When you get the first wave of cooler weather, you start wanting to dive into your fall cookbooks to find something comforting. For me, that’s simple roasted fall veggies. There really is no approved list of the right veggies to roast. I don’t discriminate when it comes to roasting veggies. The more the better. I also love to look for diversified colors when I’m looking for my veggies. It’s got to be the foodie in me. Looks matter, ok!?

To Reduction or Not To Reduction

I wanted to experiment with some different flavors this time, and remembered when I had roasted veggies one time in New Orleans where they topped it with a reduced balsamic glaze. It was definitely a different experience than with plain old veggies. It also is really not hard to make. I think people may get intimidated with big, fancy terms or ingredients sometimes. A balsamic reduction is simply pouring the balsamic vinegar into a pot, adding a few ingredients, letting it simmer for about 7-10 minutes and that’s it! Another dish you could totally make if you save the glaze is my Outback Steakhouse copycat wedge salad that I also use the glaze to drizzle on to send an ordinary wedge into outer space wedge. Trust me on this. Other dimensions.

Simple Roasted Fall Veggies (with balsamic reduction)

Simple Roasted Fall Veggies

Takes 45 Mins
Serves 6-8 people

Ingredients:

For Veggies:

  • 2-3 carrots, peeled and cut
  • 1 bell pepper cut in chunks (color your choice)
  • 4-5 brussels sprouts cut in half vertically
  • 1 small red onion cut into chunks
  • 4-5 mushrooms with stems off
  • Other items are optional: cauliflower, sweet potato, zucchini, butternut squash, broccoli (there are so many fall veggies to choose from)
  • 1 to 2 Tbsp olive oil
  • 1/4 to 1/2 tsp garlic salt
  • 1/4 to 1/2 tsp black and red pepper
  • Couple of dashes of Italian seasoning

For Balsamic Glaze

  • 1/2 cup balsamic vinegar
  • 1/4 cup + 2 Tbsp honey

Instructions

Heat oven to 400.

For the Balsamic Glaze:

  1. Place balsamic vinegar and honey in a heavy bottom sauce pan on medium high heat. Bring to a low simmer and stir often. Let cook for 10-15 minutes or until thickened. It will thicken even more once it starts cooling. I like mine a tad bit on the sweeter side, so I taste it at this point. It will be a tad bit tangy.

For the Veggies:

  1. Place all cut up veggies in a big bowl. Coat with olive oil. Stir. If it seems on the dry side, add more olive oil 1 Tbsp at a time. (I love to use my hands with this, so clean hands!)
  2. Wash hands! Take seasonings and place them all in a small bowl to mix. Take seasoning mixture and sprinkle half onto veggies. Stir. Sprinkle other half onto veggies. Stir.
  3. Place all veggies on a big roasting pan that has been sprayed with non-stick spray or lined with parchment paper.
  4. Roast for 20 minutes. Take spatula and gently stir all veggies around, sometimes flipping some of the veggies. Lightly drizzle all veggies with balsamic reduction and cook for another 15-20 minutes or until nice dark brown crust forms on veggies.

Simple Roasted Fall Veggies can be saved for 4-5 days in an airtight container and served with just about any protein, beef or all by itself.

 

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