Warm Roasted Vegetable Salad with Maple Balsamic Glaze
Looking for a delightful way to enjoy your greens? This warm roasted vegetable salad is not just a dish; it's a celebration of flavors, textures, and colors. Featuring a medley of
3Prep min
3Cook min
45Total min
4Serves
Looking for a delightful way to enjoy your greens? This warm roasted vegetable salad is not just a dish; it's a celebration of flavors, textures, and colors. Featuring a medley of seasonal veggies, it's the perfect addition to your meal routine and showcases the beauty of salads and bowls. Imagine digging into a bowl filled with roasted sweet potatoes, vibrant bell peppers, and tender Brussels sprouts, all drizzled with a luscious maple balsamic glaze. This recipe takes the humble salad to new heights, combining warmth and sweetness that will leave your taste buds dancing. A Hearty Roasted Vegetable Salad This warm roasted veggie salad is a vibrant mix of sweet and savory flavors, featuring caramelized vegetables tossed together and finished with a delightful maple balsamic glaze. Each bit
Ingredients
- 2 cups sweet potatoes, peeled and cubed
- 1 cup Brussels sprouts, halved
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup balsamic vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- Fresh parsley for garnish
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C).
- Prepare the vegetables: In a large bowl, combine the sweet potatoes, Brussels sprouts, bell peppers, and onion. Drizzle with olive oil, and season with salt and pepper. Toss to coat the veggies evenly.
- Roast the vegetables: Spread the vegetable mixture on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and caramelized, stirring halfway through.
- Make the glaze: While the vegetables are roasting, whisk together the balsamic vinegar, maple syrup, and Dijon mustard in a small bowl until combined.
- Combine and serve: Once the vegetables are done roasting, transfer them to a serving bowl. Drizzle the maple balsamic glaze over the warm veggies, toss gently to combine, and garnish with fresh parsley.
