Balsamic Roasted Vegetables
Crispy on the outside and tender on the inside, these balsamic roasted vegetables are a vibrant, healthy, and versatile dish. Perfect as a side or over a salad, they’re quick to prepare, meal-prep friendly, and full of fiber, plant-based protein, and essential vitamins.
Equipment
- 1 large baking sheet
- 1 glass mixing bowl
- 1 spatula
- Measuring cups
- Measuring Spoons
Ingredients
- 3 cups sweet potatoes cut into 1-inch cubes (about 1 large or 2 small)
- 1 green bell pepper cut into 1-inch pieces
- 1 red bell pepper cut into 1-inch pieces
- 4 cups broccoli florets
- 4 tablespoons olive oil divided
- 1 teaspoon garlic salt divided
- 2 tablespoons balsamic vinegar
Instructions
- Preheat and Prepare Baking Sheet: Begin by preheating your oven to 450°F (232°C) to ensure it reaches the perfect temperature for roasting. While the oven warms, lightly grease a large baking sheet with a small amount of olive oil or line it with parchment paper. This step prevents sticking and helps the vegetables achieve a crisp, caramelized finish. Set the sheet aside for later use.
- Prepare Sweet Potatoes: Wash, peel, and cut your sweet potatoes into uniform 1-inch cubes. Consistent sizing ensures even cooking, so each piece becomes tender while developing a lightly caramelized exterior. Place the sweet potato cubes into a large mixing bowl, giving yourself enough space to toss them comfortably.
- Season and Coat Sweet Potatoes: Drizzle 2 tablespoons of olive oil over the sweet potato cubes. Sprinkle ½ teaspoon of garlic salt evenly across the potatoes. Using a spatula or clean hands, toss the cubes until each piece is lightly coated with oil and seasoning. This initial coating helps the sweet potatoes brown beautifully while infusing subtle flavor.
- Roast Sweet Potatoes Partially: Spread the sweet potato cubes evenly across the prepared baking sheet in a single layer. Avoid overcrowding to allow hot air to circulate around each piece, promoting even roasting. Place the baking sheet in the preheated oven and roast for 15–20 minutes, stirring halfway through to ensure all sides begin to turn golden and slightly caramelized.
- Prepare Bell Peppers and Broccoli: While the sweet potatoes are roasting, wash and cut the green and red bell peppers into 1-inch pieces. Trim the broccoli into florets of roughly the same size as the sweet potatoes for even cooking. Place these vegetables in the same large mixing bowl you used for the sweet potatoes.
- Season Additional Vegetables: Add the remaining 2 tablespoons of olive oil to the bell peppers and broccoli. Sprinkle with the remaining ½ teaspoon of garlic salt. Optionally, enhance flavor by adding spices such as garlic powder, onion powder, or Italian seasoning. Toss thoroughly until all pieces are evenly coated with oil and seasoning.
- Combine and Roast Together: Once the sweet potatoes are partially browned and tendering, remove the baking sheet from the oven. Gently stir the roasted sweet potatoes to create space, then add the bell pepper and broccoli mixture directly onto the baking sheet. Toss everything together until the vegetables are evenly distributed in a single layer.
- Roast Vegetables Further: Return the baking sheet to the oven and roast for an additional 10 minutes. During this time, the bell peppers and broccoli will begin to soften while the sweet potatoes continue to brown. Stir the vegetables halfway through to ensure even cooking and avoid over-browning on any side.
- Add Balsamic Vinegar: After the vegetables have softened slightly, remove the sheet from the oven once more. Drizzle 2 tablespoons of balsamic vinegar evenly over the roasted vegetables. Use a spatula to toss thoroughly, ensuring each piece is coated. The vinegar adds a rich, tangy-sweet flavor and enhances the caramelization during the final roasting stage.
- Final Roasting for Flavor: Return the baking sheet to the oven and roast for an additional 10–15 minutes, stirring halfway through. This final stage allows the vegetables to develop deep, golden-brown edges while remaining tender inside. The balsamic vinegar will slightly thicken and coat the vegetables, creating a glossy, flavorful finish.
- Serve and Enjoy: Remove the baking sheet from the oven and allow the vegetables to cool slightly. Serve warm as a side dish or as a topping for salads, grain bowls, or roasted protein dishes. These roasted vegetables can be enjoyed immediately, stored for meal prep, or even eaten cold in salads.
Notes
- Vegetable Selection: This recipe is versatile, so feel free to swap or add vegetables based on your preferences. Zucchini, cauliflower, asparagus, or carrots all work beautifully alongside sweet potatoes and bell peppers. Just try to keep pieces similar in size to ensure even cooking.
- Oil Choice: While olive oil adds a subtle fruity flavor, neutral oils like avocado or grapeseed oil are excellent alternatives. For extra depth, use a flavored olive oil such as garlic or rosemary-infused.
- Balsamic Vinegar Quality: Choose a thick, high-quality balsamic vinegar for the best flavor. Aged balsamic creates a naturally sweet glaze that enhances roasted vegetables without overpowering them.
- Uniform Cuts: Cutting all vegetables into roughly the same size ensures consistent cooking and prevents some pieces from overcooking while others remain underdone.
- Optional Seasonings: Beyond garlic salt, spices like smoked paprika, cumin, or dried herbs can elevate the flavor. Feel free to experiment based on your taste preferences.
