Roasted Balsamic Winter Vegetables

These easy roasted balsamic winter vegetables are intensely flavorful and so delicious! Both the flavors and veggies are easily adaptable.

Roasting vegetables is one of my favorite ways to cook and eat them! Cooking them until they are golden brings out their naturally amazing flavors, and those caramelized bits are scrumptious.

How to Roast Winter Veggies

For this recipe, we are using the following vegetables:

• sweet potatoes
• Yukon gold potatoes
• red bell peppers
• red onions
• butternut squash

The veggies are peeled, cored, and prepped in a manner befitting their status, and then cut into pieces.

You want enough veggies to fit comfortably on a half sheet pan. If it feels overcrowded, you can divide the vegetables among two sheet pans or use one of those extra large and extra awesome 3/4 sheet pans.

The more space there is between the veggies, the crispier they’ll be around the edges, so divide among multiple sheet pans accordingly. I usually cram all these veggies on one sheet pan, because I like the way the vegetables cook (and with the high cooking temperature and no-stirring, they still develop lovely golden edges).

Balsamic Dressing for Vegetables

Before popping the vegetables in the oven, whisk together:

• olive oil
• balsamic vinegar
• salt and pepper
• fresh thyme
• fresh rosemary

As noted below in the recipe, you can experiment with dried herbs (or change the herbs up to your liking).

But if you can get your hands on fresh herbs, which is usually easy to do even in the winter, I encourage you to do so for the best flavor punch.

Drizzle the dressing over the vegetables and toss to combine.

Roast the vegetables in a 450 degree F oven until golden and tender. I find the vegetables develop better color and browned edges if left alone while roasting.

But you can stir halfway through if you want.

I find these roasted balsamic winter vegetables are tasty served warm or at room temperature.

These veggies are so delicious, they are eat-the-whole-pan-worthy.

Feel free to change up the veggies to your liking (and/or the herbs, as well). Even the balsamic vinegar can be adapted with different vinegar flavors. I’ve made these with regular balsamic vinegar and also with a cranberry balsamic vinegar. YUM!

These roasted vegetables make a tasty side dish, meatless main dish, or serve them with something like this balsamic glazed pork or slow cooker turkey breast for an amazing meal!

Lately, I’ve been making a batch of these roasted veggies and eating them throughout the week for lunch with one or two fried eggs (#runnyyolkforever). So, so good.

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Roasted Balsamic Winter Vegetables

Yield: 6 servings

Prep Time: 25 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr 5 minutes mins

5 stars (15 ratings)

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Ingredients

Vegetables:

• 2 medium Yukon gold potatoes, peeled and cut into 1-inch cubes
• 2 medium red bell peppers, seeds and membranes removed and cut into 1-inch pieces
• 1 large sweet potato, peeled and cut into 1/2-inch pieces
• 1 medium red onion, peeled and cut into 1-inch chunks
• ½ medium butternut squash, peeled, seeds removed and cut into 1/2-inch pieces

Dressing:

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons finely chopped fresh rosemary (see note for dried herbs)
• 1 teaspoon finely chopped fresh thyme (see note for dried herbs)
• 2 teaspoons coarse, kosher salt
• Pinch of black pepper

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Instructions 

• 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.

Notes

Herbs: fresh rosemary and thyme are delicious in this recipe and are usually easily found in the produce section even in the winter, however, if you don’t have fresh herbs, you can use dried herbs. Try 1 teaspoon dried rosemary and a pinch of dried thyme. 

Vegetables: if you end up with too many vegetables for one half sheet pan, don’t crowd the vegetables into a double layer – instead divide the vegetables among two sheet pans (or use a larger 3/4-size sheet pan). 

Sheet Pans: The more space there is between the veggies, the crispier they’ll be around the edges, hence the note in the recipe about dividing the vegetables among more than one sheet pan, if desired. I usually cram all the veggies on one half sheet pan, because I like the way the vegetables cook (and with the high cooking temperature and no-stirring, they still develop lovely golden edges). 

Author: Mel

Course: Side Dish

Cuisine: American

Method: Bake

Serving: 1 serving, Calories: 218kcal, Carbohydrates: 37g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Sodium: 817mg, Fiber: 6g, Sugar: 8g

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Recipe Source: from Mel’s Kitchen Cafe (adapted from a recipe my mom’s friend, Kim L., sent her – thanks, Kim and mom!)

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