Pan Roasted Fall Vegetables with Pomegranate Balsamic and Herbs de Provence Olive Oil
Gorgeous sheet pan roasted vegetables tossed with Herbs de Provence Olive Oil and tangy Pomegranate Balsamic Vinegar. This easy roasted vegetable recipe includes tender butternut squash, carrots, Brussels sprouts and red onion for a colorful and delicious, healthy side dish. One of our favorite parts about this recipe is that the veggies are all roasted on a sheet pan, keeping it simple and easy for clean up!
Watch it made here>> Pan Roasted Vegetables Video
3 tablespoon Herbs de Provence Olive Oil
3 tablespoons Pomegranate Balsamic Vinegar
1 teaspoon Cigar City Seasoning Salt
3 cups cubed butternut squash
8 ounces Brussels sprouts, cut in half and outer yellow leaves removed
4-5 medium carrots, halved and cut into 2 inch chunks
½ large red onion, cut into large wedges or chunks
Chop your vegetables and place them on a large baking sheet lined with parchment paper.
Whisk together the Pomegranate Balsamic Vinegar, Herbs de Provence Olive Oil and Cigar City Seasoning Salt in a bowl.
Pour the balsamic mixture all over the veggies and toss to coat.
Roast to tender perfection at 375 degrees F for about 35-45 minutes, flipping halfway through cooking. Veggies are done when the squash and carrots are fork tender. Yum!
