Cooked - Sheet-pan Roasted Vegetables With Balsamic sides vego

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

What is this number?

⨯

Based on the recipe nutrition information, this number is the recommended number of total servings for the recipe.

You can edit it to scale the recipe, or adjust the size of the servings using the portion control slider.

More options

⨯

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Sheet-pan Roasted Vegetables With Balsamic sides vego

6.0

5½ tablespoons extra-virgin olive oil

¼ cup balsamic vinegar, plus more for garnish

1½ tablespoons chopped fresh sturdy herbs, such as thyme and rosemary, plus more for garnish

1½ tablespoons Dijon mustard

1 teaspoon ground pepper

½ teaspoon salt plus ⅛ teaspoon, divided

1 small butternut squash (about 2 pounds), peeled, halved lengthwise, seeded and cut into ½-inch-thick half-moons (about 4 cups)

1 large red onion (about 12 ounces), cut into ½-inch wedges (about 2½ cups)

8 ounces Brussels sprouts, trimmed and halved (about 2 cups)

1 (8-ounce) package broccoli florets, larger florets halved (about 3 cups)

Preheat oven to 450°F with racks in upper and lower third positions.
Whisk 5½ tablespoons oil, ¼ cup vinegar, 1½ tablespoons herbs, 1½ tablespoons mustard, 1 teaspoon pepper and ½ teaspoon salt in a large bowl. Set aside ⅓ cup of the mixture.
Add sliced squash and onion wedges to the remaining mixture in the bowl; toss to coat. Spread in a single layer on a large rimmed baking sheet. Do not wash the bowl. Roast on the lower third rack until vegetables start to brown on the undersides, about 15 minutes.
Meanwhile, toss halved Brussels sprouts and broccoli with the reserved ⅓ cup oil mixture in the same bowl. Spread in a single layer, cut-sides down, on another large rimmed baking sheet.
Move the squash and onions to the upper rack. Place the broccoli and Brussels sprouts on the lower rack. Continue baking until all the vegetables are tender and browned, 15 to 20 minutes.
Transfer to a platter. Sprinkle with the remaining ⅛ teaspoon salt. Garnish with more vinegar and/or herbs, if desired.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥬Vegetable Dish

CuisineMediterranean

Occasions📆Everyday🥑Healthy Eating

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 34 weeks ago

Get the iOS & Android app

Just released with extra features!

Loading...