How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Balsamic Roasted Fall Vegetables?

You need 7 ingredients. The key ingredients include: 1/4 cups Extra Virgin Olive Oil, 2 Tablespoons Balsamic Vinegar, 2 teaspoons Honey, 1 teaspoon Dijon Mustard, and more.

Is Balsamic Roasted Fall Vegetables suitable as general?

Yes, Balsamic Roasted Fall Vegetables falls under the General category and is a great choice for this type of meal.

How do I store leftover Balsamic Roasted Fall Vegetables?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Balsamic Roasted Fall Vegetables Recipe

Name: Balsamic Roasted Fall Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Extra Virgin Olive Oil; 2 Tablespoons Balsamic Vinegar; 2 teaspoons Honey; 1 teaspoon Dijon Mustard; 2-1/2 pounds Assorted Vegetables, Cut Into 1/2 Inch Cubes Or Rounds (I Used Butternut Squash, Carrots, And Sunchokes But Sweet Potatoes, Zucchini, Squash, Eggplant Or Mushrooms Would Be Great); 1 whole Red Onion, Chopped; Salt And Pepper

Balsamic Roasted Fall Vegetables – a delicious recipe with u00bc, Balsamic Vinegar, Honey, Dijon Mustard, Vegetables, Red Onion. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1/4 cups Extra Virgin Olive Oil
2 Tablespoons Balsamic Vinegar
2 teaspoons Honey
1 teaspoon Dijon Mustard
2-1/2 pounds Assorted Vegetables, Cut Into 1/2 Inch Cubes Or Rounds (I Used Butternut Squash, Carrots, And Sunchokes But Sweet Potatoes, Zucchini, Squash, Eggplant Or Mushrooms Would Be Great)
1 whole Red Onion, Chopped
Salt And Pepper

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
152 kcal
Category
General

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Balsamic Roasted Fall Vegetables

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