| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 2 large sweet onions, peeled and cut into quarters
- 2 sweet potatoes, peeled and cut into 1-inch pieces
- 8 ounces Brussels sprouts, trimmed and halved
- 1/2 medium butternut squash, peeled and diced
- 8 ounces carrots, peeled and cut on the bias into 1-inch slices
- 8 ounces fingerling potatoes, halved
- 1 head garlic, cloves separated and left unpeeled
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup vegetable broth
- 1/4 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 2 teaspoons country Dijon mustard (see Cook’s Note)
- 1 teaspoon lemon juice
- Kosher salt and freshly ground black pepper
Instructions
- For the roasted vegetables: Preheat the oven to 400 degrees F.
- In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. Remove the garlic from the skins before serving.
- For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.
Nutrition Facts
| Calories | 331 |
| Total Fat | 19 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 0 milligrams |
| Sodium | 390 milligrams |
| Carbohydrates | 41 grams |
| Dietary Fiber | 6 grams |
| Protein | 5 grams |
| Sugar | 16 grams |
Reviews
Recipe was great, I did accidentally pour 1/3 cu of EVOO onto the veggies instead of 1/4 cu so they were a bit soaked, but still came out so tasty.
For the glaze, I read one of the reviews mentioning how it was a bit too vinegary, so I added about 1/8 cu(?) or a 2 second pour of some Federalist Cabernet Sauvignon, and it was so damn good. I reduced the glaze first for about 7-8 minutes before adding the wine, and then reduced it some more, like another 6-7 minutes.
🙂 It was great!!!
This was not a hit in our house. I thought it was just “ok”.
This is amazing, not one bite left, even with teenagers!
The vegetables are great. The glaze tastes I like vinegar. I used the Dijon/mayo instead of country Dijon. Would that make such a difference?
9 adds consecutive before I was able to see your recipe so I decided to skipped it . Next recipe
Super yummy and healthy fall recipe!
Totally enjoyed this delicious dish!
Very good flavor! I used different veggies, which could explain why it seemed to burn a little! I would turn the oven down to 375 next time & see if that helped.
Yummy