I cook most nights. We’re talking like 29 out of 30. In the summer it’s very slightly less, but still, that is a lot of meals to cook. Eating out can be fun, but I really like the food I make. It’s fresher, healthier, and I can control the quality of ingredients and what goes into my food. That’s a big deal to me.
But I like to keep things fresh, change things up, and sometimes I can’t get to the grocery store to load up on fish or meat, which are super perishable. While I try to stock up once a week to keep the refrigerator and freezer full, it’s still constantly challenging to not fall into a rut and to plan ahead.
While I do try to eat protein most nights of the week because it is obviously super important in our diets and I freely admit I do not eat near enough, meatless meals are great. They allow me to prepare dinner quickly when I don’t have or want meat of fish or in the rare instance the meat or fish doesn’t turn out.
So this Sunday Supper’s theme might be holiday side dishes, but I often turn side dishes into a meal. My secret? Eggs. Eggs can turn anything into a meal, are sooooo easy to make, and can be made in a variety of different ways for totally different experiences.
These Spicy Balsamic Roasted Vegetables are perfect for a side dish for any meal. They are easy to prepare and super flavorful. I love to get them super brown for all those complex, caramelized flavors to come out. Plus, the vegetables you use are totally up to you. I used onions, carrots, Brussels sprouts, and fennel, but potatoes, parsnips, beets, mushrooms, and more would be totally great.
The flavoring on the vegetables is simple and classic: olive oil, salt and pepper, red pepper, and balsamic. You get the sweet, salty, spicy thing going and no one can turn that down.
More often than serving these as a strict side dish, I pair them with an egg or two, soft boiled is probably my favorite, and make a simple dinner. This dish is that versatile and is something I have been making for years. I hope you love it as much as I do!Print
- 2 large sweet onions, peeled and cut into thick wedges
- 1 bunch carrots, peeled, washed, and cut into matchsticks
- 1 large bulb fennel, cleaned and cut into large pieces
- 1 pound Brussels sprouts, trimmed of outer leaves
- ¼ cup olive oil
- 1 teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 2 tablespoons balsamic vinegar
- Preheat oven to 400 degrees F. Place onions, carrots, and fennel on a large nonstick baking sheet. Coat with oil, pepper, salt, and red pepper flakes. Roast for about 20 minutes, stirring halfway through.
- Add the Brussels sprouts and balsamic to the sheet with the other vegetables and roast for about an additional 20 minutes, stirring halfway through, until vegetables are tender and caramelized. Serve immediately or store in the refrigerator in an airtight container for up to 2 days. Reheat in the microwave about 1 minute.
- Serving Size: 4-6
Don’t forget to check out the other Sunday Supper dishes! Thank you to Caroline from Caroline’s Cooking for hosting!
Fruity Side Dishes
- Cranberry Apple Relish by Recipes Food and Cooking
- Cranberry Fluff Salad by That Skinny Chick Can Bake
- Easy Cheesy Pineapple Bake by This is How I Cook
- Pecan Cranberry Jello Salad by Curious Cuisiniere
- Slow Cooker Butternut Squash and Apples by Dizzy Busy and Hungry
Other Side Dishes
- Chestnut Stuffing by Cindy’s Recipes and Writings
- Easy Mushroom Rice Pilaf by Renee’s Kitchen Adventures
- One Pot Macaroni and Cheese by A Mind “Full” Mom
- Potato Dinner Rolls by The Redhead Baker
- Sausage, Apple, and Cranberry Stuffing by Life Tastes Good
Potato Side Dishes
- Gingered Sweet Potatoes by Simple and Savory
- Marmalade Glazed Sweet Potatoes by Sunday Supper Movement
- Sour Cream and Chive Mashed Potatoes by Cookin’ Mimi
- Sour Cream and Onion Smashed Red Potatoes by Food Done Light
- Southern Praline Sweet Potato Casserole by The Weekend Gourmet
- Southwestern Potato Bake by The Freshman Cook
- Stacked Sweet Potatoes by My Imperfect Kitchen
- Sweet Potatoes with Cumin Sage Butter by Cooking Chat
- Twice Baked Potato Casserole by A Kitchen Hoor’s Adventures
- Twice Baked Sweet Potatoes by Mindy’s Cooking Obsession
Vegetable Side Dishes
- Acorn Squash and Brussel Sprout Side Dish by Caroline’s Cooking
- Bacon Balsamic-Roasted Brussels Sprouts by The Crumby Cupcake
- Braised Red Cabbage by Turnips 2 Tangerines
- Broccoli and Cauliflower Cheese Bake by Hezzi-D’s Books and Cooks
- Candied Acorn Squash by Cricket’s Confections
- Cheesy Jalapeño Corn Casserole by Food Lust People Love
- German Green Bean Salad (Bohnensalat) by Cosmopolitan Cornbread
- Homemade Green Bean Casserole by Family Around The Table
- Loaded Mashed Cauliflower Casserole by My Life Cookbook
- Miso Glazed Corn by NinjaBaker.com
- Pan Roasted Carrots with Apple Molasses by Palatable Pastime
- Roasted Brussels Sprouts with Pine Nuts and Cranberries by The Chef Next Door
- Roasted Carrots and Parsnips with Walnut Pesto by The Hungry Goddess
- Roasted Onions with Parsley Pesto by Monica’s Table
- Roasted Parsnips with Balsamic Vinegar and Rosemary by Wholistic Woman
- Roasted Pumpkin with Rosemary and Thyme by Feeding Big
- Spicy Balsamic Roasted Vegetables by Pies and Plots
- Sweet Corn Pudding by Brunch-n-Bites
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