Roasted Fall Vegetable Salad

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This Roasted Fall Vegetable Salad features your favorite fall veggies- brusselsprouts, beets, and sweet potatoes, tossed together with crunchy pecans in a delicious earthy maple glaze. It’s the perfect addition to any fall dinner and a great vegetarian side dish for Thanksgiving.

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Why you’ll love this

• This roasted veggie salad uses all your fall favorites when they are at their peak! There’s red beets– or use a variety of colors, if you have access to them! There’s sweet potatoes– an absolute must for any fall dish! Sweet potatoes are inexpensive, easy to find, and full of nutrition. And brussel sprouts– these lend their earthy, bitter flavor which is very complimentary to the maple glaze. Brussel sprouts have a lot of fiber and vitamin A, too.
• With all those softly roasted vegetables you’ll want a little crunch, and toasted pecans fit the bill.
• This salad is so hearty; it can be a main vegetarian dish.
• It’s perfect for Thanksgiving dinner too!
• Everything cooks together on a sheet pan and is ready in less than an hour.
• There’s instructions below for roasting the beets without chopping first, so no red-stained hands.

What you’ll need

• Large Sheet Pan– I use a 15″ x 21″ size. Split this between two smaller sheet pans if necessary.
• Sweet potatoes– or substitute butternut squash
• Brussel sprouts– about 1 pound
• Beets– any color you can find. Remove the leaves and save for a delicious salad or sauté.
• Whole pecans– use pepitas (pumpkin seeds) or walnuts instead
• Olive oil– for roasting
• Salt and pepper
• Balsamic vinegar– or substitute sherry vinegar or red wine vinegar
• Maple syrup– use the real stuff! It will taste so much better.
• Dijon mustard– for the glaze, it works so well with the balsamic vinegar and maple syrup
• Fresh shaved parmesan cheese- Parmesan really compliments the flavors. Substitute crumbled blue cheese or goat cheese

How to make it

Preheat the oven to 400°F.

Roast the vegetables:

• Spread the sweet potatoes, beets, and Brussels sprouts on a large sheet pan.
• Drizzle with olive oil, season with salt and pepper, and toss to coat.
• Roast for 30-40 minutes, flipping halfway through. (My veggies take 40 minutes; I flip at 20 minutes)

Toast the pecans:

• While the veggies roast, add the pecans to a dry skillet over medium-high heat.
• Toast for 2–3 minutes until fragrant, stirring occasionally.
• Immediately transfer to a cutting board, roughly chop, and set aside.

Prepare the glaze:

• In a small saucepan, whisk together the balsamic vinegar, Dijon mustard, and maple syrup.
• Bring to a gentle simmer over medium heat and cook until reduced by half, about 10 minutes, stirring occasionally.

Remove the vegetables from the oven

Add more salt and pepper to taste- keep in mind there are no seasonings in the glaze.

Assemble the salad:

• Transfer the roasted vegetables to a serving bowl.
• Add the pecans (reserving some for garnish) and drizzle with the warm dressing. Toss to coat.
• Finish with freshly shaved Parmesan and serve warm or at room temperature.

How to roast the beets without cutting first

1. Prepare the beets:
   • Scrub the beets clean. Cut the tops and bottoms off.
   • Place the beets in the center of a large piece of foil.
   • Drizzle with 1 tablespoon olive oil and tightly seal the foil to create a packet.
   • Place the foil packet on the sheet pan with the other vegetables.
2. Check for doneness:
   • When the vegetables are tender, carefully open the foil packet.
   • If desired, rub off the beet skins before cutting them into cubes.
   • Add the cubed beets to the serving bowl.

Tip: Whole beets may take up to 1 hour to cook, depending on their size. If using large beets, wrap them individually in foil and/or place them in the oven 15 minutes before the Brussels sprouts and sweet potatoes to give them a head start.

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.  

Variations and Tips

1. Add cooked, crumbled bacon to the salad for a salty and meaty addition.
2. Instead of parmesan cheese use crumbled blue cheese or goat cheese.
3. Replace the sweet potatoes with cubed butternut squash.
4. Use toasted pepitas, almond or walnuts instead of pecans.
5. Cut all of the vegetables the same size for even roasting. If the brusselsprouts are very large, they can be quartered.
6. Spread vegetables in an even layer on the sheet pan to avoid steaming.
7. Serve warm or at room temperature. Refrigerate leftovers up to 4 days.

Try these fall favorites

• Crock Pot Apple Cider
• Turkey Breast with Cranberry Sauce
• The Best Mashed Potatoes
• Roasted Red Potatoes
• The Creamiest Mac and Cheese
• Green Bean Casserole
• Apple Cider Pork Tenderloin
• Slow Cooker Maple Pork

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