Roasting vegetables brings out their natural sweetness and enhances their flavors, and the addition of balsamic vinaigrette adds a delightful tangy twist. Whether you’re looking to complement your main course or add more veggies to your diet, this recipe is perfect. Let’s dive into the art of roasting vegetables the right way!
Ingredients:
- 1 medium-sized zucchini
- 1 medium-sized purple onion
- 1 medium-sized sweet potato
- 1 medium-sized red bell pepper (seeds removed)
- 1 small head of broccoli
- 4-5 tablespoons of olive oil
- 3 tablespoons of balsamic vinaigrette
- Salt and pepper to taste
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Instructions:
Preparing Vegetables:
- Sweet Potato:
- Peel the sweet potato and cut it into 3/4-inch pieces.
- Place the pieces in a large bowl, add 1 tablespoon of olive oil, and toss to coat.
- Season with salt and pepper, then spread them out on a cookie sheet. Make sure they are not touching each other.
- Preheat your oven to 425°F (220°C) and roast the sweet potatoes on the center rack for 20 minutes.
- Zucchini:
- Cut the ends off the zucchini and slice it into 3/4-inch half-moons.
- Place the pieces in a large bowl.
- Purple Onion:
- Cut the onion in half, then into 3/4-inch pieces.
- Add the pieces to the bowl with the zucchini.
- Red Bell Pepper:
- Cut the red bell pepper into 1-inch pieces.
- Add the pieces to the bowl with the other vegetables.
- Broccoli:
- Cut the broccoli head into florets, ensuring they are not too small to avoid them getting mushy.
- Add the florets to the bowl.
Seasoning and Roasting:
- Coat Vegetables:
- Add 3 tablespoons of olive oil to the bowl of vegetables and toss to coat them well.
- Add 3 tablespoons of balsamic vinaigrette, salt, and pepper, and toss again.
- Combine with Sweet Potatoes:
- After 20 minutes, remove the sweet potatoes from the oven.
- Add the seasoned vegetables to the sweet potatoes on the cookie sheet, and toss them together.
- Final Roasting:
- Spread the vegetables out evenly on the cookie sheet.
- Add a little more olive oil and pepper if needed.
- Roast for an additional 15 minutes, stirring halfway through.
Plating:
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- Serve:
- Once the vegetables are golden and tender, remove them from the oven.
- Serve hot and enjoy!
Serving Suggestions:
- Serve as a side dish with grilled chicken or fish.
- Add to a grain bowl with quinoa or brown rice.
- Toss with pasta for a quick and easy meal.
Cooking Tips:
- Ensure vegetables are evenly sized for uniform cooking.
- Don’t overcrowd the baking sheet to prevent steaming.
- Use high-quality olive oil and balsamic vinaigrette for the best flavor.
Nutritional Benefits:
- Rich in vitamins and minerals from the variety of vegetables.
- High in fiber, promoting good digestion.
- Olive oil provides healthy fats.
Dietary Information:
- This recipe is vegetarian and can be made vegan by using vegan balsamic vinaigrette.
- Gluten-free as long as all ingredients used are certified gluten-free.
Why You’ll Love This Recipe:
- It’s a simple and healthy side dish that complements any main course.
- The balsamic vinaigrette adds a delightful tangy sweetness.
- Easy to customize with your favorite vegetables.
Conclusion:
These oven-roasted vegetables with balsamic vinaigrette are a delicious, nutritious, and easy-to-make side dish that will elevate any meal. The perfect combination of crispy and tender textures, along with the tangy balsamic flavor, makes this dish a family favorite. Don’t forget to leave your comments and let us know how you enjoyed it! Bon appétit!