Go Back

Apple Cider Vinaigrette Roasted Vegetable Bowl

A comforting and nutritious vegetable bowl featuring roasted Brussels sprouts, butternut squash, and red onion, topped with a tangy apple cider vinaigrette.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 650
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups Brussels sprouts (halved) Look for firm, brightly colored sprouts.
  • 2 cups butternut squash (cubed) Sweet potatoes can be used as a substitute.
  • 1 medium red onion (sliced) Can substitute with yellow onion or shallots.
Dressing & Seasoning
  • 3 tbsp olive oil For tossing vegetables.
  • 1/4 cup olive oil For vinaigrette.
  • 3 tbsp apple cider vinegar Provides tanginess.
  • 1 tbsp Dijon mustard Can substitute with yellow mustard.
  • 1 tbsp honey Maple syrup is a vegan option.
  • to taste Salt and pepper Keep an eye on seasoning to avoid under-seasoning.
Base
  • 2 cups cooked farro Can substitute with quinoa or brown rice.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash and prepare your vegetables: halve the Brussels sprouts, cube the butternut squash, and slice the red onion.
Toss with Olive Oil and Seasoning
  1. Drizzle 3 tablespoons of olive oil over the vegetables and add salt and pepper to taste.
  2. Use your hands to toss the vegetables until well coated.
Roast the Vegetables
  1. Spread the seasoned vegetables on a baking sheet in a single layer.
  2. Roast in the oven for 25 to 30 minutes, tossing halfway through.
Prepare the Vinaigrette
  1. In a small bowl, whisk together apple cider vinegar, 1/4 cup olive oil, Dijon mustard, honey, and a pinch of salt.
Combine and Serve
  1. Once the vegetables are roasted, combine them with the cooked farro in a large bowl.
  2. Drizzle the vinaigrette over the top and toss gently.
  3. Serve warm or at room temperature.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months. When reheating, add a splash of water or broth to maintain moisture.