Description
A comforting and delicious medley of oven-roasted sweet potatoes, zucchini, bell peppers, and fresh herbs.
Ingredients
Scale
- 1½ cup Sweet Potato (cut in ¾ inch cubes)
- 1½ cup Red Potatoes (cut in ¾ inch cubes)
- 6 Garlic cloves (smashed and with peel)
- 1½ cup Zucchini (diced, baby grey variety recommended)
- 1½ cup Broccoli Florets
- 1 cup Bell Peppers (diced)
- 1 Red Onion (diced)
- 1 tablespoon Balsamic Vinegar (divided)
- 1 tablespoon Honey (divided)
- Salt (to taste)
- Freshly Ground Pepper (to taste)
- 2–3 tablespoons Olive Oil (divided)
- 6–7 Fresh Thyme Sprigs (divided)
- 1 Fresh Rosemary Sprig (only leaves – roughly chopped or torn, divided)
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, combine sweet potatoes, red potatoes, and smashed garlic. Add 1 teaspoon balsamic vinegar, 1 teaspoon honey, a pinch of salt, pepper, 1 tablespoon olive oil, thyme, and rosemary. Toss gently until well coated.
- Spread the seasoned potatoes on the baking sheet and roast for 20 minutes.
- Add zucchini, broccoli, bell peppers, red onion, remaining balsamic vinegar and honey, along with additional salt, pepper, olive oil, thyme, and rosemary to the mixing bowl. Toss well.
- After 20 minutes, mix in the new vegetables with the roasted potatoes and return to the oven for another 15-20 minutes, or until tender and crispy.
- Sprinkle with fresh parsley before serving hot or warm.
Notes
For an extra crispy finish, preheat the baking sheet before adding the vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: oven roasted vegetables, healthy side dish, easy recipe, vegetarian meals