This roasted vegetables with balsamic vinaigrette recipe by Rachel cooks with love is one of the easiest and most delicious side dishes you can make at home. It’s simple yet full of flavors. The vegetables are well-cooked with a crispy exterior! It’s appetizing, healthy, and can be paired with a lot of different dishes.
Ingredients
- 1 medium sweet potato (cut into 3/4 to 1-inch cubes)
- 1 medium zucchini (1 inch half moon slices)
- 1 small broccoli head (florets cut into long strips)
- 1 medium purple onion (chopped into 1-inch pieces)
- 1 medium red bell pepper (chopped into 1-inch pieces)
- 4 tablespoons of olive oil or as needed (divided)
- 3 1/2 tablespoons of balsamic vinaigrette as needed
- salt and black pepper to taste
- onion powder, garlic powder (optional)
Note: Do not cut the broccoli too small as they will get mushy.
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Instructions
Step 1:
Place the cubed sweet potatoes in a large bowl, followed by one tablespoon of olive oil. Mix until well-coated.
Step 2:
Add ground black pepper and salt then toss them well. Transfer the potatoes to a baking sheet and spread evenly in one layer. Make sure they are spaced well to get crispy potatoes. Place inside a preheated oven at 425 degrees Fahrenheit in the center rack and cook for 20 minutes.
Step 3:
In a large bowl, add the zucchini, onion, bell peppers, and broccoli. Add 3 tablespoons of olive oil and toss. Make sure everything is well coated. After that, add 3 1/2 tablespoons of balsamic vinaigrette, then season with salt and pepper. You can also add onion powder or garlic powder if you like. Toss all ingredients until well seasoned.
Step 4:
Remove the potatoes from the oven then add the vegetables. Season with pepper and mix them together. Place back inside the oven for 15 minutes. After 7.5 minutes, take them out and give them a quick toss.
Step 5:
Serve and enjoy with your favorite dish.
Roasted Vegetables With Balsamic Vinaigrette
