Balsamic roasted chanterelles, onions, and brussel sprouts is a spectacular autumn side dish that is full of bold flavors. Roasting vegetables brings out their natural sweetness so they caramelize and become just delicious.. The addition of the sweet and tangy balsamic vinegar adds complexity and an additional zing (yes, that's a professional term) to the dish. This dish would be perfect next to a tender piece of pork or a roasted chicken. Also, it wouldn't be out of place at the Thanksgiving table.
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