Roasted Balsamic Winter Vegetables
User Reviews
5
Roasted Balsamic Winter Vegetables
Description
This recipe for Roasted Balsamic Winter Vegetables uses a blend of root and winter squash vegetables such as Yukon Gold potatoes, sweet potatoes, butternut squash, along with red bell peppers and red onions. The vegetables are cut into similarly sized pieces to roast evenly. A dressing of olive oil, balsamic vinegar, fresh rosemary, thyme, kosher salt, and a pinch of black pepper coats the vegetables before roasting at 450°F.
The high oven temperature creates golden, crisp edges on the vegetables while keeping the centers tender. The fresh herbs and balsamic vinegar contribute aromatic and tangy notes that complement the natural sweetness of the roasted vegetables. The mixture requires no stirring during roasting, allowing the heat to form nicely caramelized surfaces.
This mix serves as a hearty, flavorful side dish appropriate for winter dinners and pairs well with roasted meats or as part of a vegetarian meal. Adjust seasoning after roasting to taste.
When using dried herbs instead of fresh, reduce rosemary and thyme quantities accordingly. Avoid overcrowding the baking sheet to ensure crispiness; use multiple pans if needed. Fresh herbs are preferable but dried herbs are a valid substitute.
Ingredients
Vegetables:
- 2 medium Yukon Gold potato peeled and cut into 1-inch cubes
- 2 medium red bell pepper seeds and membranes removed, cut into 1-inch pieces
- 1 large sweet potato peeled and cut into 1/2-inch pieces
- 1 medium red onion peeled and cut into 1-inch chunks
- ½ medium butternut squash peeled, seeds removed, cut into 1/2-inch pieces
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons rosemary fresh, finely chopped, see note for dried herbs
- 1 teaspoon thyme fresh, finely chopped, see note for dried herbs
- 2 teaspoons kosher salt coarse
- black pepper pinch
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
- Fresh rosemary and thyme add best flavor, but dried herbs can be used in smaller amounts if fresh are unavailable.
- Do not overcrowd the baking sheet to ensure vegetables roast properly; use multiple pans if needed.
- Adjust seasoning after roasting if necessary to suit taste preferences.
- High heat and spacing create golden edges and caramelization on the vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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