Balsamic Roasted Fall Vegetables

Name: Balsamic Roasted Fall Vegetables
Ingredients: 1/4 cups Extra Virgin Olive Oil; 2 Tablespoons Balsamic Vinegar; 2 teaspoons Honey; 1 teaspoon Dijon Mustard; 2-1/2 pounds Assorted Vegetables, Cut Into 1/2 Inch Cubes Or Rounds (I Used Butternut Squash, Carrots, And Sunchokes But Sweet Potatoes, Zucchini, Squash, Eggplant Or Mushrooms Would Be Great); 1 whole Red Onion, Chopped; Salt And Pepper

7 ingredients

3 steps

Ingredients

1/4 cups Extra Virgin Olive Oil
2 Tablespoons Balsamic Vinegar
2 teaspoons Honey
1 teaspoon Dijon Mustard
2-1/2 pounds Assorted Vegetables, Cut Into 1/2 Inch Cubes Or Rounds (I Used Butternut Squash, Carrots, And Sunchokes But Sweet Potatoes, Zucchini, Squash, Eggplant Or Mushrooms Would Be Great)
1 whole Red Onion, Chopped
Salt And Pepper

Directions

1

Combine olive oil, balsamic vinegar, honey and mustard in a small jar with a lid and shake to combine. Dressing can be prepared ahead and stored in the refrigerator for up to 2 days. Just shake well before using.
2

Preheat oven to 450°F.
3

Toss vegetables and onion in a large bowl; sprinkle with salt and pepper. Add dressing; toss to coat. Divide the vegetables between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges,stirring every 15 minutes to brown all sides, about 40 minutes.