Balsamic Roasted Fall Vegetables with Sumac: an easy recipe

Name: Balsamic Roasted Fall Vegetables with Sumac: an easy recipe
Ingredients: Balsamic Roasted Fall Vegetables with Sumac; 6 medium-large Carrots (, peeled and halved vertically); 1 cup small Brussels Sprouts (, stems trimmed and halved vertically); 2 cups Butternut Squash (, peeled and cut into bite size cubes); 1 ½ cups Red Onion (, peeled and sliced into wedges or bite-size pieces); 2 medium Golden Beets ((about 1 cup), peeled and cut into ½ inch slices vertically); 2 tablespoons extra virgin olive oil; 2 tablespoons Balsamic Vinegar; 2 teaspoons Sumac; 2 teaspoons Kosher Salt

"Balsamic Roasted Fall Vegetables with Sumac is an easy recipe with earthy sweet flavors. A colorful side dish for any dinner, entertaining or Thanksgiving...."

INGREDIENTS

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Balsamic Roasted Fall Vegetables with Sumac

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6 medium-large Carrots (, peeled and halved vertically)

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1 cup small Brussels Sprouts (, stems trimmed and halved vertically)

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2 cups Butternut Squash (, peeled and cut into bite size cubes)

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1 ½ cups Red Onion (, peeled and sliced into wedges or bite-size pieces)

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2 medium Golden Beets ((about 1 cup), peeled and cut into ½ inch slices vertically)

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2 tablespoons extra virgin olive oil

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2 tablespoons Balsamic Vinegar

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2 teaspoons Sumac

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2 teaspoons Kosher Salt

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