Roasted Balsamic Winter Vegetables

Yukon gold potatoes, peeled and cut into 1-inch cubes

red bell peppers, seeds

sweet potato, peeled and cut into 1/2-inch pieces

red onion,

butternut

olive oil

balsamic vinegar

rosemary

thyme

coarse, kosher salt

black pepper

Preheat the oven to 450 degrees F.

Scatter the vegetables evenly on a half sheet pan. They should fill the pan in a single layer.

In a small bowl, whisk together all the ingredients for the dressing. Drizzle the dressing over the vegetables and toss to coat evenly.

Spread the vegetables into an even layer and bake for 35 to 40 minutes until tender and golden.

Season to taste with additional salt and pepper, if needed. Serve warm.

This recipe is awesome! I'm trying to up the veggies and these types of meals are perfect 👌 Years ago when my husband and I were engaged we were in line for food at amusement park and ahead of us we heard a woman ordering and say, "oh, no vegetables, this is for the kids!" 😂 We've laughed at that ever since, especially since our three kiddos gobble this kind of stuff up!

I made this recipe for my husband and me, assuming we would have many days worth of leftovers. Oh my gosh! They were so delicious that only a few were left over. Even though it's April, it feels like winter in Chicago, so I felt it was still appropriate to make the "winter" veggies. I'm so glad I did. They were fantastic. I added a little asparagus to give it a Spring feel. The dressing was the star of the show. So delicious and my kitchen smelled amazing.

I knew I’d love them but my husband was a little skeptical..He loved them as well and took leftovers the next day to work! Such a delicious addition to whatever protein I have in the fridge for a quick and easy lunch (gotta try to get that protein in Sadie says ). Thanks for all your amazing recipes! Can’t wait for my cookbook to come. It’ll be like Christmas all over again! 

Mel, we need to talk... there is NO  way that makes 6 servings, I ate almost a fifth of it standing at the stove just deciding what I was going to eat it with for dinner!! It was amazing! I have 3/4 sheet pan,  and it worked perfect! Thanks for another amazing recipe... (what if we chopped an italian sausage and threw that in for an extra protein ...)

So yummy. I made a huge batch and I've been eating a big serving every day for lunch. It's nice to have legitimate food to eat for myself when my toddlers just want pbj's.

These were delicious and inspired me to try to start off the new year eating more healthy!  Just one word of caution for others, I decided to spread them out amongst two pans so the veggies were hardly touching and I also cut them rarely small - this combination left for them burning a bit--oops!  I should have been watching more closely for sure!  Next time I'll keep them a bit more close together and cut them bigger, or watch the oven more, haha!  Thanks again, they were delicious last night, even a little burnt :) and just ate the leftovers this morning with a fried egg, I'm feeling so healthy, haha!!

These were so tasty!  As someone who eats plant-based I roast various vegetables all the time, but the balsamic and the fresh herbs on the mix of veggies took these over the top.  My husband had 3 servings and kept saying how good these were.  Thanks, Mel!

roasted balsamic winter vegetables

Prep Time: 25 minutes

Cook Time: 40 minutes

Total: 65 minutes

Servings: 6

Ingredients

Instructions

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