Description
Indulge in the vibrant flavors of roasted vegetables, a delightful side dish that adds color and nutrition to any meal. This easy-to-make recipe allows you to customize the medley according to your favorite seasonal produce. Simply toss a variety of fresh vegetables in olive oil and balsamic vinegar, season generously, and roast them to perfection. The result is a dish that’s not only visually appealing but also brimming with natural sweetness and healthy nutrients. Perfect for busy weeknights or festive gatherings, these roasted veggies pair beautifully with grains or proteins, making them an ideal addition to your dining table.
Ingredients
Scale
- 2 cups baby potatoes, halved or quartered
- 2 cups carrots, chopped
- 2 cups sweet potatoes, chopped
- 2 cups Brussels sprouts, halved
- 2 cups asparagus, cut into thirds
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 1 cup red onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and cracked black pepper to taste
Instructions
- Preheat oven to 425°F.
- Line two baking sheets with parchment paper.
- Wash and chop all vegetables; place in a large mixing bowl.
- Drizzle olive oil and balsamic vinegar over the vegetables.
- Add minced garlic, salt, and pepper; toss well for even coating.
- Spread vegetables on the prepared baking sheets in a single layer.
- Roast for 20 minutes; stir, then roast for an additional 20 minutes until tender and golden brown.
- Serve hot as a delicious side dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 5g
- Sodium: 290mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg