Roasted Fall Veggies With Lemon And Mustard Vinaigrette Recipe

Name: Roasted Fall Veggies With Lemon And Mustard Vinaigrette
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 1 pound carrots, peeled and chopped into 1-inch pieces; Onions; Red Bell Pepper; Green Bell Pepper; Yellow Squash; Zucchini; 4 tablespoons olive oil; 4 cloves garlic, minced; Salt And Pepper; Water; Red Wine Vinegar; Fresh Lemon Juice; 1 tablespoon Dijon mustard; Shallot; Fresh Herb

Experience the explosion of fall flavors in this vibrant roasted vegetable medley! Sweet butternut squash, Brussels sprouts, and carrots are roasted to perfection, their natural sweetness intensified by the oven's heat. This recipe is incredibly versatile – feel free to add potatoes or fennel for an even heartier dish (just note they may require extra roasting time). A zesty lemon-mustard vinaigrette adds a tangy kick, perfectly complementing the roasted vegetables. Serve this delightful side alongside your Thanksgiving turkey, roasted chicken, or enjoy it as a standalone vegetarian masterpiece. This recipe is easily customizable to your liking – adjust the herbs and spices to match your taste preferences. Prepare to be amazed by the depth of flavor!

Prep Time 20 mins

Cook Time 60 mins

Calories 222.1 kcal

Protein 4g

Rating 4.6 (5 Reviews)

Roasted Fall Veggies With Lemon And Mustard Vinaigrette

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Roasted Fall Veggies With Lemon And Mustard Vinaigrette

1 pound carrots, peeled and chopped into 1-inch pieces
Onions
Red Bell Pepper
Green Bell Pepper
Yellow Squash
Zucchini
4 tablespoons olive oil
4 cloves garlic, minced
Salt And Pepper
Water
Red Wine Vinegar
Fresh Lemon Juice
1 tablespoon Dijon mustard
Shallot
Fresh Herb

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How to Make Roasted Fall Veggies With Lemon And Mustard Vinaigrette

Preheat oven to 400°F (200°C).
Wash and chop 1 medium butternut squash into 1-inch cubes, 1 pound Brussels sprouts, halved, and 1 pound carrots, peeled and chopped into 1-inch pieces.
In a large bowl, toss the vegetables with 2 tablespoons olive oil, 4 cloves minced garlic, 1 teaspoon salt, and ½ teaspoon black pepper.
Spread the vegetables in a single layer on a large, greased baking sheet.
Roast for 30-35 minutes, or until the vegetables are tender and slightly caramelized. If adding potatoes (1 pound, chopped) or fennel (1 bulb, chopped), add them to the baking sheet along with the other vegetables. Potatoes and fennel may require an additional 15-20 minutes of roasting time. Check for doneness with a fork.
While the vegetables are roasting, prepare the vinaigrette: In a small bowl, whisk together ¼ cup olive oil, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon honey, ½ teaspoon salt, and ¼ teaspoon black pepper.
Once the vegetables are roasted, transfer them to a large serving bowl.
Pour the lemon-mustard vinaigrette over the warm vegetables and toss gently to coat.
Garnish with fresh herbs, such as parsley or thyme, if desired.
Serve immediately and enjoy!