Fall Roasted Vegetable Salad
Serves 6
20 mins prep
45 mins cook
65 mins total
This Roasted Fall Vegetable Salad features your favorite fall veggies- brussel sprouts, beets, and sweet potatoes, all tossed with crunchy pecans in a delicious earthy maple glaze.
Preheat oven to 375°F
Place the diced sweet potatoes and brussel sprouts on a large sheet pan. Drizzle with 2 tablespoons olive oil and salt and pepper to taste. Toss to coat.
Take a large piece of foil and put the beets in the middle. Drizzle with 1 tablespoon olive oil. Close the foil at the top so the beets are completely enclosed inside. Add the foil packet to the sheet pan.
Bake for 30-45 minutes until vegetables are golden brown and crispy looking (but not burnt). Flip the sweet potatoes and brussel sprouts halfway through the cooking time.
While the vegetables are roasting, add the pecans to a skillet and toast on the stove top a couple of minutes over medium high heat until fragrant. Careful not to burn them, this will only take a few minutes and as soon as you smell the nutty fragrance remove them from the heat to a cutting board. Roughly chop the pecans and set aside.
Prepare the dressing:
In a small saucepan combine the balsamic vinegar and maple syrup and cook over medium heat until reduced by half.
When the veggies are done cooking add them to a large serving bowl along with the pecans. Open the beets foil packet and chop the beets into cubes and add to the bowl
*the beets could take up to 1 hour to cook if they are large, if they are large you can wrap them individually in foil and/or put them in the oven to cook longer
Pour the dressing over top and toss well to coat. Serve warm.
