Autumn Roasted Vegetable Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 Servings
Ingredients
  • 2 cups fresh brussel sprouts, ends cut off and sliced in half lengthwise
  • 1 small head of purple cauliflower cut into small florets
  • 1 small head of green cauliflower cut into small florets
  • 1 cup butternut squash cut into small cubes
  • ½ cup fresh purple pearl onions peeled and sliced in halves
  • ½ cup extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp pepper
  • 2 cups organic mixed greens
  • ½ cup balsamic vinegar
  • 3 tbsp honey
Instructions
  1. Preheat oven to 400 degrees F.
  2. Place all vegetables, olive oil, salt and pepper into a large zip-top bag.
  3. Seal and shake gently until vegetables are evenly coated in oil and spices.
  4. Pour contents of bag on a large baking sheet and roast for about 30 minutes or until veggies are golden brown.
  5. Allow veggies to cool for 15 minutes.
  6. Meanwhile, in a small saucepan, bring balsamic vinegar and honey to a boil.
  7. Once it boils, turn the heat down and allow to simmer for about ten minutes, mixing frequently, until it thickens.
  8. Remove from heat.
  9. Place an even layer of mixed greens on a large serving platter.
  10. Place roasted veggies over the top of mixed greens and drizzle with balsamic glaze.
  11. Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/autumn-roasted-vegetable-salad/