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!
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.
