Roasted Vegetables
User Reviews
5
Roasted Vegetables
Description
Roasted Vegetables brings together a mix of root and tender vegetables seasoned with a dressing combining olive oil, balsamic vinegar, honey, and herbs. The root vegetables are roasted first to soften and begin caramelizing, then mixed with quicker-cooking zucchini and bell pepper to finish roasting without overcooking them. This method achieves a range of textures from tender inside to crisp edges. The balsamic vinegar and honey add a gentle sweetness balanced by rosemary and seasoning.
The roasting process enhances the vegetables' natural flavors through caramelization and moisture reduction. The seasoning mix provides a harmonious blend without overpowering the individual tastes. Adjustments like adding garlic powder or fresh garlic can be made to suit preferences.
This dish can be served as a side for protein dishes or mixed into grains for a complete meal. Using a large, rimmed sheet pan spaced evenly helps ensure even roasting and browning. Parchment paper can simplify cleanup.
Options include substituting vegetables according to season or preference and layering the roasting times to accommodate different cooking requirements. A touch of honey supports caramelization, enhancing both flavor and appearance.
Ingredients
- 1 pound sweet potato or squash or white potatoes, peeled and 1" cubed
- 1 large carrot peeled and chopped 1"
- 8 ounces Brussels sprouts halved if large
- ½ red onion cut into ½" chunks
- 1 small zucchini cut into ½" rounds or moons
- 1 red bell pepper cut into ½" pieces
Seasoning Mix
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- ½ teaspoon rosemary slightly crushed, dried
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F.
- Combine the seasoning mix in small bowl.
- Add sweet potatoes, carrots, Brussels sprouts, and onions to a large bowl. Toss with about ⅔ of the seasoning mix and spread onto a large rimmed baking pan.
- Roast 20 minutes.
- While the vegetables are roasting, toss the zucchini and bell pepper with the remaining seasoning mix.
- After the sweet potato mixture has roasted 20 minutes, give the vegetables a stir and add the zucchini and bell pepper. Roast an additional 15-20 minutes or until tender-crisp.
Notes
- Add minced garlic or garlic powder to the seasoning mix for extra flavor if desired.
- Stagger roasting times by adding quick-cooking vegetables like zucchini and peppers after initial roasting of root vegetables.
- Use parchment paper on the baking pan for easier cleanup.
- Spread vegetables evenly on a large pan to promote caramelization and deeper flavor development.
- A small amount of honey or maple syrup helps enhance browning without overpowering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222 | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 385mg | 16% |
| Potassium | 870mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 20094IU | 402% |
| Vitamin C | 100mg | 111% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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