Delicious Balsamic Roasted Vegetables
Sweet potatoes, broccoli, and peppers are roasted to perfection with olive oil and balsamic vinegar, producing a flavorful, nutrient-rich side dish that’s fiber-packed, plant-based, and ideal for quick meals or meal prep
Equipment
- 1 Baking sheet
- Measuring Spoons
- Measuring cups
- Mixing Bowl
- Spatula
Ingredients
- 3 cups sweet potatoes cut into 1” cubes (≈ 1 large or 2 small)
- 1 green pepper cut into 1” squares
- 1 red pepper cut into 1” squares
- 4 cups broccoli florets
- 4 tablespoons olive oil divided
- 1 teaspoon garlic salt divided
- 2 tablespoons balsamic vinegar
Instructions
- Preheat & Prep Pan: Begin by preheating your oven to 450°F (230°C). While the oven warms, lightly grease a large baking sheet with olive oil or nonstick spray to prevent vegetables from sticking and ensure even roasting.
- Sweet Potato Coating: Place the cubed sweet potatoes into a large mixing bowl. Drizzle with 2 tablespoons of olive oil and sprinkle ½ teaspoon of garlic salt. Toss thoroughly so each cube is evenly coated with oil and seasoning for maximum flavor.
- Initial Sweet Potato Roast: Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 15–20 minutes, stirring once halfway through, until the edges begin to brown and the centers are tender but firm.
- Prepare Remaining Vegetables: In the same mixing bowl, combine the green and red peppers along with the broccoli. Add 2 tablespoons of olive oil and ½ teaspoon of garlic salt (plus optional seasonings like Italian herbs). Toss until all vegetables are lightly coated.
- Combine & Continue Roasting: Remove the sweet potatoes from the oven and gently add the pepper and broccoli mixture to the pan. Stir everything together so the vegetables are evenly distributed, then return the pan to the oven for 10 minutes until the new vegetables start to soften.
- Balsamic Finish & Final Roast: Drizzle the balsamic vinegar over the vegetables and stir to coat evenly. Roast for an additional 10–15 minutes, stirring halfway through, until all vegetables are caramelized and golden brown. Serve warm as a side dish or atop salads.
Notes
- For even cooking, cut vegetables into similar-sized pieces.
- Adjust balsamic vinegar amount to taste; more adds a sweeter tang.
- Optional spices like garlic powder, onion powder, or Italian seasoning enhance flavor.
- Do not overcrowd the baking sheet; roasting works best when veggies have space.
- Sweet potatoes can be partially roasted ahead for faster meal prep.
- Serve immediately for best texture, though reheating works well.