Easy Balsamic Roasted Vegetables

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. The recipe is a Yummly original created by Edwina Clark, RDN.

Author: OnlineCook

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time:

Cook Time: 50 minutes

Total Time: 50 minutes

Servings: 4 Servings

Calories: 87 kcal per serving

Ingredients

1 - red bell pepper
1 - green bell pepper
1 - red onion
1 - sweet potato
2 cloves - garlic
1 tsp - fresh rosemary
2 tablespoons - extra-virgin olive oil
2 tablespoons - balsamic vinegar
½ tsp - salt
1 tbsp - feta cheese

Instructions

Preheat the oven to 425 degrees F.
Line a large baking sheet 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 vegetables to the prepared baking sheet 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.

Nutrition