Roasted Fall Vegetables with Balsamic and Sumac
The weather has cooled down, jackets are on, and we are gearing up for the holidays. Over the weekend we did a little mock Thanksgiving at Bob’s folks house. I made my standard mixed kale salad, the roast vegetables I’m about to share, and a (half burned) pumpkin pie with fresh whipped cream – the whipped cream saved it. Doing a practice round for our big dinner was helpful. Even after years and years of having a extended Thanksgiving meal in our family, we still have little kinks to work out.
For example, how do you cook two turkeys, roast veggies, candy yams, and bake pies with one oven? Our strategy is to cook one bird at our house and one at grandma’s. The pies are baked the day before. Roasted Fall Vegetables with Balsamic and Sumac is not a regular side on our table for Thanksgiving but it certainly is a good side dish for any fall meal.
I stumbled across the Farmer’s Market in our town. I had my eye out for colorful fall root veggies. I was happy to find golden beets and carrots with purple pigments. My mom used to make a yummy roasted veggie dish when we were kids. Hers was super simple but oh so good. Maman’s roasted veggies had carrots, potatoes, and onions with a bit of salt and pepper, plus some butter or oil. My taste memories had me veering towards the multi-colored carrots, small red and yellow potatoes, and all the onions at the farmer’s market. I also picked a few beets and couple small patty pan squash to add to the dish.
Now if you haven’t roasted veggies in awhile, be fore-warned that root veggies take a long time to cook through! I suggest cutting the carrots and beets into slanted slices. The colors show nicely that way and the hearty vegetables will cook more quickly.
This recipe was inspired by Boulder Locavore’s recipe for Balsamic Roasted Fall Vegetables with Sumac.
I like how Toni picked colorful veggies and sliced the carrots lengthwise. I also love the cute mini onions she used. The balsamic vinegar adds a tart sweetness and the sumac spice is barely noticeable. In fact if you can’t find it you can skip it. Sumac is generally used in middle eastern recipes. In Persian food we sprinkle it on kabab and sometimes rice or salad. Sumac has a tangy lemony flavor that makes for a good accent to the roasted veggies.
This recipe is versatile. Use any fall veggies of your choice. I skipped Brussel sprouts and sweet potatoes in my Roasted Fall Veggie recipe, however they would be good additions if your family prefers them.
I love hearing about friends Thanksgiving side dishes! What are some side dishes your family has on the table on turkey day? Our staples include green been casserole, yams, mashed potatoes and gravy, roasted veggies of some sort, peas and corn, Brussel sprouts, salads, bread/rolls, cranberry sauce, and of course pie – lots of pie! Every year is a bit different. Last year we had a delicious saffron rice with candied dried cranberries – so good with all the other flavors.
Here is the recipe for easy and simple Roasted Fall Vegetables with Balsamic and Sumac. I cooked it all up in a glass Pyrex baking dish. A sheet pan or baking sheet would also work. I lined my dish with parchment paper and transferred it with the paper right into the serving bowl to take to grandma’s.
- 5 orange carrots, sliced horizontally or cut lengthwise
- 5 multi colored carrots (purple or white), sliced horizontally or cut lengthwise
- 2 cups red and white mini onions, peeled and cut in half
- 2 red beets, peeled and cut into slices
- 2 golden beets, peeled and cut into slices
- 2 small patty pan squash
- 2 Tablespoons balsamic vinegar
- 2 teaspoons sumac
- 2 teaspoons sea salt
- 1 teaspoon onion powder or granulated onion
- Preheat oven to 425 degrees
- In a large bowl combine the olive oil, vinegar, and spices
- Add the veggies and toss - use hands to rub liquid in to coat all veggies
- Line baking dish with parchment paper
- Pour glazed veggies into baking dish
- Cook for about 1 hour, stirring every 20 minutes
- Use a fork to test for tenderness of carrots and beets
Remember the Great Pumpkin down the street? It’s been a couple weeks since I’ve posted an update. The pumpkin turned into 2 pumpkins growing and then both ended up on the front porch of the gardener’s home. I would guess that the little fella that lives in this house had a very good Halloween.