Warm Autumn Roasted Veggie Bowl with Maple-Balsamic Glaze –...
Gather the flavors of fall in a hearty roasted veggie bowl drizzled with a sweet-tangy maple-balsamic glaze. Ready in 25 minutes, this vegan, gluten-free dish is perfect for cozy evenings.
4.0 from 1 votes
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
- • 2 ⅞ cups cubed sweet potato
- • 1 ⅞ cup chopped Brussels sprouts
- • 1 ⅞ cup sliced carrots
- • 1 ⅞ cup cubed beets
- • ⅞ cup chopped walnuts
- • 1 ⅞ cup cooked wild rice
- • 3 ⅞ tbsp maple syrup
- • 2 ⅞ tbsp balsamic vinegar
- • 1 ⅞ tbsp olive oil
- • 1 ⅞ tsp rosemary
- • Salt and pepper to taste
Instructions
-
1
Wash and cut all vegetables into bite-sized pieces. Toast walnuts in oven for 5 minutes.
-
2
Whisk maple syrup, balsamic vinegar, olive oil, rosemary, salt, and pepper in a bowl.
-
3
Spread veggies on baking sheet, toss with glaze, and roast at 400°F for 25 minutes.
-
4
Layer wild rice in bowls, top with roasted veggies and toasted walnuts.
Nutrition Facts
320
Calories
10
Protein
35
Carbs
18
Fat
-
Fiber
-
Sugar
Recipe from DishSip.com • https://dishsip.com/recipe/warm-autumn-roasted-veggie-bowl-maple-balsamic-glaze-25-min-comfort