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)
Preheat the oven to 425°F.
Line a large sheet pan with parchment paper.
Cut the bell peppers and red onion into 1/2 inch squares. Separate the onion layers.
Cut the sweet potato into 1/4 inch rounds, and cut each round into quarters.
Crush and mince the garlic cloves. Finely chop the rosemary leaves.
Combine the olive oil, balsamic vinegar, salt, minced garlic, and chopped rosemary in a large mixing bowl.
Add the bell peppers, onion, and sweet potato to the mixing bowl. Toss to coat in seasoning.
Transfer the seasoned veggies to the prepared sheet pan and spread them into a single layer.
Roast on middle rack of oven until vegetables are fork tender and lightly charred, about 40 minutes.
Check to see that vegetables are done. Remove from oven or add time as needed.
Allow vegetables to cool slightly. Sprinkle with crumbled feta, if desired, and serve.