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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 200°C.
Wash vegetables and cut beet and pumpkin into cubes. Trim Brussels sprouts and cut them in half.
Arrange vegetables on a baking tray. Drizzle with 1 tbsp oil, salt, and pepper. Drizzle Brussels sprouts with 1/2 tbsp balsamic vinegar and place cut side down.
Bake for 30 minutes, flipping halfway until vegetables are tender and caramelized.
Prepare dressing by combining remaining oil, balsamic vinegar, maple syrup, salt, and pepper. Whisk until combined.
Combine rucola with roasted vegetables and crumbled vegan feta. Drizzle with dressing and serve.
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Vegan feta used: Vemondo (@lidlitalia).
Can I use regular feta instead of vegan feta?
Yes, regular feta can be used if you are not following a vegan diet.
How do I know when the vegetables are done roasting?
The vegetables should be tender and caramelized, with the Brussels sprouts having a golden brown color on the cut side.
Can I prepare the dressing in advance?
Yes, the dressing can be prepared in advance and stored in the refrigerator for up to a week.
What can I substitute for rucola?
You can use spinach or mixed salad greens as a substitute for rucola.
Is it necessary to peel the beet?
No, there is no need to peel the beet for this recipe.
