Roasted Fall Vegetables with Italian Agrodolce
This easy, roasted Fall vegetables recipe jazzes up fresh seasonal veggies with a deliciously sweet and sour sauce– Italian agrodolce! Featuring tangy and sweet flavors smothered on top of roasted vegetables, there is no better (and more beautiful!) side dish for your next Holiday meal!
Servings: 4 -6
Ingredients
- 3 pounds mixed autumnal vegetables cut into 1-inch pieces* (about 10 cups)
- 3 Tablespoons unrefined cold-pressed extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 2 1/2 Tablespoons pure maple syrup or agave
- 1 red Fresno chile thinly sliced
- 1/2 cup red wine vinegar
- Pinch of sea salt
- Zest of 1 lemon
Instructions
- Preheat the oven to 400°F or 375°F convection. Line a rimmed baking sheet with unbleached parchment paper.
- Place the vegetables in a large bowl and toss to coat with the oil. Spread out over the prepared baking sheets and sprinkle with salt and pepper.
- Roast until tender and golden brown, about 30 minutes.
- Meanwhile, in a small saucepan, bring the maple syrup, chile, vinegar and salt to a boil.
- Reduce the heat and simmer until the mixture is syrupy, 8 to 10 minutes. Add the lemon zest. Just before serving, spoon the agrodolce over the cooked vegetables.
Notes
Recipe Tips
I like to roast vegetables on convection when making multiple sheet pans. Remember to lower the oven temperature by 25 degrees when using convection.
Spread vegetables in one single layer on the sheet pans (do not overcrowd) to help them caramelize.
Cut your vegetables into sizes that will all cook at the same rate.
Don't boil the agrodolce syrup too much or it will evaporate!
Parsnips, butternut squash, sweet potatoes, carrots, turnips, rutabaga, beets, fennel, brussels sprouts, cauliflower, sweet onions, and/or red onion are wonderful in this recipe. This is one of my favorite ways to use up seasonal vegetables from the farmers market or grocery store. Feel free to use your favorite array of root vegetables, cruciferous vegetables, and more. Recipe Substitutions
Fresno chile - jalapeno pepper
Red wine vinegar - white wine vinegar, apple cider vinegar, or even balsamic vinegar or sherry vinegar will work. They each add a unique and complex flavor so test them out and see what you like!
Maple syrup - honey or Lakanto liquid sweetener (if you can't do carbs) Serving & Storage Tips
Serve these delicious vegetables as an easy side dish at your next holiday gathering. This easy recipe is a real crowd pleaser and a great way to feature seasonal produce on your holiday table. Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4-5 days. Reheat and serve. Store any leftover agrodolce in a separate airtight container and use it within a week. Serve warm or at room temperature.
I like to roast vegetables on convection when making multiple sheet pans. Remember to lower the oven temperature by 25 degrees when using convection.
Spread vegetables in one single layer on the sheet pans (do not overcrowd) to help them caramelize.
Cut your vegetables into sizes that will all cook at the same rate.
Don't boil the agrodolce syrup too much or it will evaporate!
Parsnips, butternut squash, sweet potatoes, carrots, turnips, rutabaga, beets, fennel, brussels sprouts, cauliflower, sweet onions, and/or red onion are wonderful in this recipe. This is one of my favorite ways to use up seasonal vegetables from the farmers market or grocery store. Feel free to use your favorite array of root vegetables, cruciferous vegetables, and more. Recipe Substitutions
Fresno chile - jalapeno pepper
Red wine vinegar - white wine vinegar, apple cider vinegar, or even balsamic vinegar or sherry vinegar will work. They each add a unique and complex flavor so test them out and see what you like!
Maple syrup - honey or Lakanto liquid sweetener (if you can't do carbs) Serving & Storage Tips
Serve these delicious vegetables as an easy side dish at your next holiday gathering. This easy recipe is a real crowd pleaser and a great way to feature seasonal produce on your holiday table. Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4-5 days. Reheat and serve. Store any leftover agrodolce in a separate airtight container and use it within a week. Serve warm or at room temperature.