Roasted Balsamic Winter Vegetables

Name: Roasted Balsamic Winter Vegetables
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 2 2 medium Yukon gold potatoes, peeled and cut into 1-inch cubes; 2 2 medium red bell peppers, seeds and membranes removed and cut into 1-inch pieces; 1 1 large sweet potato, peeled and cut into 1/2-inch pieces; 1 1 medium red onion, peeled and cut into 1-inch chunks; ½ ½ medium butternut squash, peeled, seeds removed and cut into 1/2-inch pieces; 3 3 tablespoons olive oil; 2 2 tablespoons balsamic vinegar; 2 2 tablespoons finely chopped fresh rosemary (see note for dried herbs); 1 1 teaspoon finely chopped fresh thyme (see note for dried herbs); 2 2 teaspoons coarse, kosher salt; Pinch of black pepper

User Reviews

5.0

48 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
Servings
6 servings
Course
Side Dish
Cuisine
American

Roasted Balsamic Winter Vegetables

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

Vegetables:

2 2 medium Yukon gold potatoes, peeled and cut into 1-inch cubes
2 2 medium red bell peppers, seeds and membranes removed and cut into 1-inch pieces
1 1 large sweet potato, peeled and cut into 1/2-inch pieces
1 1 medium red onion, peeled and cut into 1-inch chunks
½ ½ medium butternut squash, peeled, seeds removed and cut into 1/2-inch pieces

Dressing:

3 3 tablespoons olive oil
2 2 tablespoons balsamic vinegar
2 2 tablespoons finely chopped fresh rosemary (see note for dried herbs)
1 1 teaspoon finely chopped fresh thyme (see note for dried herbs)
2 2 teaspoons coarse, kosher salt
Pinch of black pepper

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Instructions

Preheat the oven to 450 degrees F.
Scatter the vegetables evenly on a half sheet pan. They should fill the pan in a single layer.
In a small bowl, whisk together all the ingredients for the dressing. Drizzle the dressing over the vegetables and toss to coat evenly.
Spread the vegetables into an even layer and bake for 35 to 40 minutes until tender and golden.
Season to taste with additional salt and pepper, if needed. Serve warm.

Notes

Herbs: fresh rosemary and thyme are delicious in this recipe and are usually easily found in the produce section even in the winter, however, if you don't have fresh herbs, you can use dried herbs. Try 1 teaspoon dried rosemary and a pinch of dried thyme.
Vegetables: if you end up with too many vegetables for one half sheet pan, don't crowd the vegetables into a double layer - instead divide the vegetables among two sheet pans (or use a larger 3/4-size sheet pan).
Sheet Pans: The more space there is between the veggies, the crispier they'll be around the edges, hence the note in the recipe about dividing the vegetables among more than one sheet pan, if desired. I usually cram all the veggies on one half sheet pan, because I like the way the vegetables cook (and with the high cooking temperature and no-stirring, they still develop lovely golden edges).

Nutrition Information

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Serving 1 serving Calories 218kcal (11%) Carbohydrates 37g (12%) Protein 4g (8%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 817mg (34%) Fiber 6g (24%) Sugar 8g (16%)