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

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar adds tanginess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Preheat the oven to 425°F (220°C).

Peel the sweet potato and cut it into 3/4 inch pieces.

Place the sweet potato pieces in a bowl and add 1 tablespoon of olive oil, salt, and black pepper. Toss to coat.

Spread the sweet potato on a cookie sheet and roast in the oven for 20 minutes.

Cut the zucchini into half moons about 3/4 to 1 inch thick and add to the bowl.

Cut the onion in half and add to the bowl, ensuring all pieces are the same size.

Cut the red bell pepper into 1 inch pieces and add to the bowl.

Cut the broccoli into larger pieces, ensuring they are not too small, and add to the bowl.

Add 3 tablespoons of olive oil and 3 tablespoons of balsamic vinaigrette to the bowl. Toss to coat the vegetables.

After 20 minutes, add the other vegetables to the cookie sheet with the sweet potato and toss together.

Spread the vegetables out and add more pepper on top if desired.

Return to the oven for an additional 15 minutes, tossing halfway through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary