Description
Crispy on the outside and tender on the inside, these balsamic roasted vegetables are a vibrant, healthy, and versatile dish.
Ingredients
Scale
- 3 cups sweet potatoes (cut into 1-inch cubes)
- 1 green bell pepper (cut into 1-inch pieces)
- 1 red bell pepper (cut into 1-inch pieces)
- 4 cups broccoli florets
- 4 tablespoons olive oil (divided)
- 1 teaspoon garlic salt (divided)
- 2 tablespoons balsamic vinegar
Instructions
- Preheat your oven to 450°F (232°C) and prepare a baking sheet.
- Wash, peel, and cut sweet potatoes into 1-inch cubes.
- Drizzle 2 tablespoons of olive oil over sweet potatoes and sprinkle with ½ teaspoon of garlic salt, then toss to coat.
- Spread sweet potatoes on the baking sheet and roast for 15–20 minutes, stirring halfway through.
- While roasting, wash and cut the bell peppers and broccoli, placing them in a large mixing bowl.
- Add remaining olive oil and garlic salt to the bell peppers and broccoli. Toss to coat.
- Once sweet potatoes are partially roasted, stir them and add bell peppers and broccoli to the baking sheet.
- Return to the oven and roast for an additional 10 minutes.
- Drizzle balsamic vinegar over the vegetables, toss to coat, and roast for another 10–15 minutes.
- Remove from the oven, let cool slightly, and serve warm.
Notes
- These vegetables are perfect as a side dish or over a salad.
- Can be stored for meal prep or eaten cold in salads.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Balsamic Roasted Vegetables, roasted vegetables, healthy side dish