Add some spunk to sheet pan veggies with this aromatic rosemary-balsamic variation. Savory, sweet, and aromatic, this dish is the perfect complement to roasted meat, poultry, or fish.
Satisfy your sweet tooth with this easy-to-make recipe for Easy Balsamic Roasted Vegetables.
1. Info for Easy Balsamic Roasted Vegetables
- Cook Time: 50 min
- Total Time: 50 min
- Servings: 4
- Calories: 129.44 kcal
2. Ingredients for Easy Balsamic Roasted Vegetables
- 1 red bell pepper
- 1 green bell pepper
- 1 red onion
- 1 medium sweet potato
- 2 garlic cloves
- 1 tsp fresh rosemary
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp salt
- 1 tbsp feta (optional)
3. Directions:
3.1 Preheat
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Preheat the oven to 425°F.
3.2 Prep
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Line a large sheet pan with parchment paper.
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Cut the bell peppers and red onion into 1/2 inch squares. Separate the onion layers.
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Cut the sweet potato into 1/4 inch rounds, and cut each round into quarters.
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Crush and mince the garlic cloves. Finely chop the rosemary leaves.
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Combine the olive oil, balsamic vinegar, salt, minced garlic, and chopped rosemary in a large mixing bowl.
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Add the bell peppers, onion, and sweet potato to the mixing bowl. Toss to coat in seasoning.
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Transfer the seasoned veggies to the prepared sheet pan and spread them into a single layer.
3.3 Oven
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Roast on middle rack of oven until vegetables are fork tender and lightly charred, about 40 minutes.
3.4 Check
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Check to see that vegetables are done. Remove from oven or add time as needed.
3.5 Serve
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Allow vegetables to cool slightly. Sprinkle with crumbled feta, if desired, and serve.
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