Roasted Beets, Brussels & Butternut
This colorful roasted veggie side would a be delicious addition to your traditional Thanksgiving Day feast and beyond! The savory oven roasted veggies are paired with a heavenly sauce that includes the tart flavors of a vinaigrette, sweet notes of maple syrup, and is finished off with the creamy tang of fresh goat cheese. This well rounded side dish has everything needed to be a new family favorite.
Prep Time: 15 minutes
Cook Time: 20-25 minutes
1 cup butternut squash, cubed
1 cup beets, cubed
1 cup brussel sprouts, halved
1 small yellow onion, cubed
1 cup of pecan halves
2 tbsp olive oil
1 tsp cumin
1 tsp sea salt
1 tbsp bourbon
2 tbsp maple syrup
1/4 cup of balsamic vinaigrette
4 oz goat cheese crumbles
-Preheat the oven to 400 degrees.
-Add cut vegetables and pecans to a large bowl and coat with olive oil, sea salt and cumin.
-Place on baking sheet and roast for 20-25 minutes, until veggies are fork tender, golden and crispy around the edges.
-While veggies finish roasting, combine bourbon, maple syrup and balsamic vinaigrette in a small saucepan and simmer for 5 minutes.
-Toss roasted veggies and pecans in sauce and top with goat cheese.
-Serve warm and enjoy!