This recipe celebrates the best of the season with fresh, roasted vegetables and a tangy vinaigrette. It’s easy to make, packed with flavour, and perfect for sharing with loved ones at your Thanksgiving feast. You can customise it with whatever veggies you have on hand, making it a great way to avoid waste and use everything in your box!
The secret is in the maple vinaigrette—it ties everything together with a sweet and savoury touch.
Overview:
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4 people
Ingredients:
sweet potatoes, diced
200g Brussels sprouts, halved (L only)
2 carrots, chopped
2 beetroots, diced (M & L only)
1 fennel bulb, chopped (L only)
1 apple, thinly sliced
100g red grapes, halved
Seeds from 1 pomegranate (M & L only)
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp chilli flakes
For the vinaigrette:
2 tbsp olive oil
1 tbsp maple syrup
1 tbsp apple cider vinegar
Fennel fronds (for garnish)
Instructions:
Prepare the veg: Preheat your oven to 200°C (400°F). Spread the sweet potatoes, Brussels sprouts, carrots, beetroots, and fennel on a large baking tray. Drizzle with olive oil, sprinkle with salt, pepper, and chilli flakes, and toss to coat.
Roast: Roast the vegetables in the oven for 25–30 minutes, stirring halfway through, until they’re golden and tender.
Assemble the bowl: Once the veg is cooked, transfer it to a large serving bowl. Add the apple slices, grapes, and pomegranate seeds on top.
Make the vinaigrette: Whisk together the olive oil, maple syrup, and apple cider vinegar. Drizzle over the bowl and gently toss to coat.
Garnish: Sprinkle with chopped fennel fronds for a fresh finish and serve immediately.
Storage tips
Keep any leftovers in an airtight container in the fridge for up to 2 days. It’s delicious served cold or reheated!
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