Fall Roasted Veggie Salad

Updated at: Mon, 04 Sep 2023 13:10:01 GMT

Step 1

Preheat oven to 375°F

Step 2

Place the sweet potatoes and brusselsprouts on a large sheet pan, drizzle with 2 tablespoons olive oil and salt and pepper to taste.

Step 3

Take a large piece of foil and put the beets in the middle. Drizzle with 1 tablespoon olive oil. Close the foil at the top so the beets are completely enclosed inside. Add the foil packet to the sheet pan.

Step 4

Bake for 30-40 minutes until golden brown and crispy looking (but not burnt) flip the sweet potatoes and brusselsprouts halfway.

Step 5

Meanwhile, add the pecans to a skillet and toast on the stove top a couple of minutes over medium high heat until fragrant. Careful not to burn them, this will only take a few minutes and as soon as you smell the nutty fragrance remove them from the heat to a cutting board. Roughly chop the pecans and set aside.

Step 6

In a small saucepan combine the balsamic vinegar and maple syrup and cook over medium heat until reduced by half.

Step 7

When the veggies are done cooking add them to a large serving bowl along with the pecans. Open the beets foil packet and chop into cubes and add to tte bowl

Step 8

*the beets could take up to 1 hour to cook if they are large, if they are large you can wrap them individually in foil and/or put them in the oven to cook longer

Step 9

Pour the dressing over the veggies and toss to coat.

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