Balsamic Roasted Vegetables
Balsamic roasted vegetables are a delicious and healthy side dish that’s easy to make and perfect for pairing with just about any meal!
Servings: 8 servings
Ingredients
- 3 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 cups chopped broccoli florets
- 2 cups chopped cauliflower
- 2 cups brussel sprouts cut in half
- 1 ½ cups chopped green beans
- 1 medium red onion peeled, quartered, and separated into pieces
- ½ cup fresh garlic cloves
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh rosemary or more to taste
- 1 tablespoon chopped fresh thyme or more to taste
- salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 475 degrees F (245 degrees C).
- Combine the vegetables in a large bowl.
- Whisk together the olive oil, balsamic vinegar, rosemary, and thyme together in a small bowl; season with salt and pepper.
- Add the garlic to the bowl with the vegetables. Pour the olive oil mixture over vegetables and toss until well coated.
- Transfer vegetables to a large roasting pan and spread in an even layer.
- Roast in the preheated oven, stirring every 10 minutes, until vegetables are slightly caramelized and cooked through, 35 to 40 minutes.
Nutrition
Calories: 187kcal | Carbohydrates: 29g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 72mg | Potassium: 630mg | Fiber: 6g | Sugar: 7g | Vitamin A: 12532IU | Vitamin C: 61mg | Calcium: 88mg | Iron: 2mg