Roasting vegetables with just a sprinkling of salt and pepper elevate flavors like no other method of cooking them.  In this recipe, we include an interesting spice twist with tangy, citrusy sumac that will keep your family and guests will be coming back for more.  Create a cornucopia of colorful fall sliced and chopped vegetables.  This is a rustic and memorable side dish.  Simply toss an array of vegetables in olive oil, balsamic, a little bit of salt, and our feature spice, sumac.  The balsamic adds sweetness while the sumac gives a hint of sourness.

The colors of fall vegetables are so gorgeous I could paint them – comforting orange, golden yellow, creamy white, and deep aubergine.  Bring the fantastic show of the changing seasons right to your table.  These roasted autumn vegetables look like autumn leaves and taste like fall, cozy.

This recipe is so versatile!  As long as the root veggies are chopped and sliced in even consistency, vary up the veggies you choose.

Get creative with your combo – the sky is the limit!

Possible sheet pan veggies:

• carrots in a variety of colors
• beets, red and golden
• potatoes/sweet potatoes
• onions, yellow and red
• eggplant
• squash
• cauliflower 
• zucchini
• turnips

One of our favorite fall activities as of late is riding bikes to our local farmer’s market.  I love chatting it up with local farmers and supporting them by buying our fresh produce from them.  I also enjoy being surrounded by beautiful, nutritious fresh foods and like-minded people passionate about food and eating well.  I use the farmer’s market as inspiration.  I was drawn to the deep crimson and orange shades of beets, golden beets as well as the fun varieties of carrots.  Whenever you have a colorful array of produce the vitamin and nutrient factor goes up.

Keep things rustic and spare the tops, skins, and even the stems for this particular recipe.  Not only do they offer more texture and color but they often contain the bulk of the vitamins and nutrients.  Carrots, beets, and potatoes are particularly high in fiber which makes this a very satisfying and filling side dish.

Health benefits of eating root veggies:

• antioxidants
• vitamins C and K plus potassium
• fiber and folate
• anti-inflammatory properties

With all the rich offerings of fall comfort food, feel secure in offering a side dish that is as nutritious as it is beautiful.

If you wind up with too many roast veggies after a special fall meal, save them to add to a warming stew!  This will save a seasoning step and boost the flavor of your soup or stew.

Even grocery stores now carry hybrid varieties of carrots in a multitude of fall colors including deep purple jewel tones and bright yellows.  When sliced vertically the purple carrots showcase bright orange and yellow on the inside as a fun surprise.

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Sumac is the special spice that sets this recipe apart.  This spice is a dark, burgundy color and offers a tangy, citrus taste.  It is traditionally used sprinkled on meats in Persian cuisine but is equally delicious and used with a plant-based menu.  Some grocery stores carry it in the spice aisle.  Middle eastern markets or ordering online is your best bet for finding culinary sumac.  Lemon juice plus salt may be substituted for the sumac spice.

Chinese eggplants are beautiful in color and easy to slice up for roasting

Preparation is simple.  Cut the carrots and beets into slanted slices.  The colors show nicely that way and the hearty vegetables will cook more quickly.  Stir together the spices with olive oil, balsamic vinegar, and salt and pour over the produce.

I suggest wearing gloves to massage and rub the marinade, evenly covering all of the vegetables in a large bowl. Wear gloves and dark clothing when handling beets as the beet juice will stain, particularly when handling red beets.

Once the fall vegetables are evenly coated with the sumac and balsamic vinegar dressing, transfer them to a sheet pan or baking dish.

Health benefits –

• antioxidants
• healthy fiber
• vitamins A and C
• iron

With all the rich offerings of fall comfort food, feel secure in offering a fall, festive side dish that is as nutritious as it is beautiful.  But why stop with fall?  Remember this delicious, nutritious side dish all winter long.  

Start your fall dinner off with a savory soup.  All of our soups are vegetarian.  Have some creative fun and serve Butternut Squash Soup in mini pumpkin bowls!  This time of year I always make Lentil soup with chunks of sweet squash and carrots in every bite.  Two more family favorite soups are Cream of Barley Soup and Persian Noodle Soup | Asheh Rehshteh. 

What’s on your fall menu?

If you love this recipe, be sure to try our recipe for Grilled Cinnamon Carrots as well as our recipe for Grilled Balsamic Cauliflower Steaks!

Yield: 6

Roasted Fall Vegetables with Balsamic and Sumac

Print

Roasting vegetables with just a sprinkling of salt and pepper elevate flavors like no other method of cooking them.  In this recipe, we include an interesting spice twist with tangy, citrusy sumac that will keep your family and guests will be coming back for more.  Create a cornucopia of colorful fall sliced and chopped vegetables.  This is a rustic and memorable side dish.  Simply toss an array of vegetables in olive oil, balsamic, a little bit of salt, and our feature spice, sumac.  The balsamic adds sweetness while the sumac gives a hint of sourness.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 5 orange carrots, sliced horizontally or cut lengthwise
• 5 multi colored carrots (purple or white), sliced horizontally or cut lengthwise
• 2 cups red onions cut into 1/2 inch slices
• 2 red beets, peeled and cut into 1/2 inch slices
• 2 golden beets, peeled and cut into 1/2 inch slices
• 1 cup sweet potatoes cut into 1/2 inch chunks
• 1 cup of sliced Chinese eggplant
• 2 Tablespoons balsamic vinegar
• 2 teaspoons sumac
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 425 degrees
2. Combine the olive oil, vinegar, and spices
3. Wash, slice, and chop vegetables
4. Put chopped vegetables in a large bowl and drizzle with the prepared dressing
5. Massage and toss with hands - wear gloves if using red beets
6. Line baking dish with parchment paper
7. Pour glazed veggies into baking dish
8. Cook for 45 minutes to 1 hour, stirring every 20 minutes
9. Use a fork to test for the tenderness of root vegetables (carrots, beets, and potatoes)
10. Sample and add extra salt as may be needed

Notes

Lemon juice and extra salt may be substituted for the sumac spice.

For the dressing, you may substitute honey to get the sweetness of the balsamic if you don't have any vinegar on hand. Heat the honey in a glass bowl for easier mixing. It will give the end product the same sweet and tangy delicious result.

Wear gloves and dark clothing when handling beets as the beet juice will stain.

Slicing and cutting into smaller pieces (especially with root vegetables) will save on cooking time.

If you are short on time you can use the convection setting - mix the vegetables and check often to prevent burning.

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• 
  Sadaf - Sumac Seasoning, Medium Ground - 11 oz.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 173Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 850mgCarbohydrates: 40gFiber: 8gSugar: 26gProtein: 5g