Description
The Harvest Roasted Vegetable Salad is a delightful dish that celebrates the flavors of the season with a colorful mix of roasted vegetables, including sweet potatoes, Brussels sprouts, carrots, and red onions.
Ingredients
Scale
- 2 cups sweet potatoes, diced
- 2 cups Brussels sprouts, halved
- 1 cup carrots, sliced
- 1 cup red onions, wedged
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the diced sweet potatoes, halved Brussels sprouts, sliced carrots, and red onion wedges.
- Drizzle olive oil over the vegetables, then add balsamic vinegar, maple syrup, salt, and pepper. Toss until well-coated.
- Spread the seasoned vegetables in a single layer on a large baking sheet and roast for about 25-30 minutes, stirring halfway through.
- Once roasted, let the vegetables cool slightly and transfer them to a bowl.
- Drizzle additional balsamic vinegar over the top before serving.
Notes
- Feel free to mix in other seasonal vegetables like butternut squash or cauliflower.
- For added protein, consider adding chickpeas or quinoa.
- This salad can be enjoyed warm or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Harvest Roasted Vegetable Salad, roasted vegetables, healthy salad, seasonal salad