Easy Roasted Vegetables
User Reviews
5
Easy Roasted Vegetables
Description
This recipe roasts a mix of sweet potatoes, Yukon gold potatoes, red onion, zucchini, carrots, and Brussels sprouts after coating them evenly with olive oil, balsamic vinegar, minced garlic, salt, and pepper. Roasting at 400°F on a single layer allows the vegetables to cook through evenly while developing a subtle caramelization on the edges, boosting natural sweetness and depth of flavor.
The garlic and balsamic vinegar provide aromatic and tangy notes that elevate the vegetables without overpowering their individual tastes. Flipping halfway through cooking promotes even browning while keeping the vegetables from steaming.
Roasted vegetables prepared this way make a versatile accompaniment for meat or grain-based dishes, adding color, nutrients, and texture to meals. They can be served warm or at room temperature.
Leftover vegetables store well refrigerated for several days but are not recommended for freezing due to texture changes upon thawing. Reheating is best done in the oven to restore some crispness, though microwave or stovetop warming is possible.
Ingredients
- 2 sweet potato peeled & cubed
- 1 cup potato cubed, Yukon gold variety
- 1 red onion quartered
- 1 zucchini cut into 1'' cubes
- 3 carrot peeled and cut into 1 1/2'' chunks
- ½ pound Brussels sprouts outer leaves removed and halved
- 2 Tablespoons olive oil
- 2 Tablespoons balsamic vinegar
- 6 garlic minced, cloves
- 1 teaspoon salt sea salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Place all prepared vegetables in one even layer on a 11 x 17 inch pan or 2 smaller sheet pans with sides. Make sure they are not overlapping.
- Add sea salt, pepper and garlic. Then add the olive oil and balsamic; toss to combine and until all vegetables are coated.
- Place pan in preheated oven at 400 degrees Fahrenheit on middle rack. Baked for 35-40 minutes. Flip vegetables half way through baking time.
Notes
- Store leftover roasted vegetables in an airtight container in the refrigerator for 3 to 4 days.
- Freezing roasted vegetables is not recommended due to texture changes after thawing and reheating.
- To reheat, warm on a baking sheet in the oven to maintain slight crispness; stovetop or microwave reheating is possible but may soften texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 676mg | 28% |
| Potassium | 1025mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 17390IU | 348% |
| Vitamin C | 71.4mg | 79% |
| Calcium | 98mg | 10% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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