How to Roast Vegetables the Right Way with Balsamic Vinaigrette // Side Dish❤️

Ingredients

• 1 piece Zucchini (medium, ends trimmed, washed)
• 1 piece Purple Onion (medium, peeled and halved)
• 1 piece Sweet Potato (medium, peeled, cut into 3/4‑inch cubes)
• 1 piece Red Bell Pepper (seeds removed, cut into 1‑inch pieces)
• 1 small head Broccoli (cut into florets about 3/4‑inch)
• 3 tablespoons Olive Oil (extra‑virgin, for coating vegetables)
• 3 tablespoons Balsamic Vinaigrette (store‑bought or homemade)
• 1 pinch Salt (kosher or table salt)
• 1 pinch Black Pepper (freshly ground)

Instructions

1. Prepare Vegetables

   Peel the sweet potato and cut it into 3/4‑inch cubes. Trim the zucchini ends and slice into half‑moon pieces about 3/4‑inch thick. Halve the purple onion, cut the red bell pepper into 1‑inch pieces, and separate the broccoli into medium‑sized florets.

   Time: PT15M

2. Season First Batch

   Place the sweet potato cubes in a large mixing bowl. Drizzle with 1 tablespoon olive oil, add a pinch of salt and pepper, and toss until evenly coated.

   Time: PT5M

3. Preheat Oven

   Preheat the oven to 425°F (220°C) and position the rack in the center of the oven.

   Time: PT5M

   Temperature: 425°F

4. Roast Sweet Potato

   Spread the coated sweet potato cubes in a single layer on the baking sheet. Roast for 20 minutes, checking at the end for a golden‑brown exterior and tender interior.

   Time: PT20M

   Temperature: 425°F

5. Season Remaining Vegetables

   While the sweet potato roasts, place the zucchini, onion, bell pepper, and broccoli in the same mixing bowl. Add 3 tablespoons olive oil, a pinch of salt and pepper, and toss to coat.

   Time: PT3M

6. Add Balsamic Vinaigrette

   Drizzle 3 tablespoons balsamic vinaigrette over the coated vegetables, toss again until evenly distributed. Taste and add up to an extra ½ tablespoon if you prefer more tang.

   Time: PT2M

7. Combine and Roast All Vegetables

   Remove the sweet potato from the oven, give it a quick stir, then add it back to the bowl with the other vegetables. Spread everything in a single layer on the baking sheet and roast for another 15 minutes, stirring once halfway through.

   Time: PT15M

   Temperature: 425°F

8. Finish and Serve

   Remove the vegetables from the oven, give a final toss, sprinkle a little extra pepper if desired, and serve hot.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

7 g

Fiber

4 g