This simple balsamic roasted vegetables recipe is healthy and delicious! Preparing these roasted vegetables with balsamic vinegar is a great way to meal prep a huge batch of veggies for the week. Eat them on top of a salad or as a healthy & delicious side dish! Vegan, paleo, gluten-free, dairy-free and sugar-free!
Place cubed sweet potatoes into a large mixing bowl.
Drizzle sweet potatoes with 2 TBS olive oil and stir until combined.
Sprinkle ½ tsp garlic salt over oiled potatoes and stir until combined.
Pour sweet potatoes onto prepared baking sheet and roast for 15-20 minutes in the preheated oven until slightly browned, stirring once half way through.
Put peppers & broccoli into the mixing bow (that you mixed the sweet potatoes in).
Add 2 TBs olive oil and stir until evenly coated.
Add ½ tsp garlic salt and stir until evenly distributed. (optional: add other spices like garlic powder, onion powder, Italian seasoning, etc.)
After sweet potatoes are slightly browned, add the pepper/broccoli mixture to the baking pan, stirring until everything is evenly distributed.
Return to oven and roast for 10 additional minutes or until they begin to become soft.
Remove from oven and drizzle 1 TBS balsamic vinegar over everything on the baking pan and stir until all the vegetables are evenly coated. (Add more if necessary).
Return to oven and roast for 10-15 more minutes until nicely browned, stirring halfway through.
Enjoy warm on a salad or as a yummy side dish!
Sweet potatoes: I recommend using yams, sweet potatoes, Japanese sweet potatoes or purple sweet potatoes! If none of those are your thing, you could really use any variety of potato, however you will need to bake any white/red/gold potato for slightly longer than sweet varieties, You can also omit the potatoes and just use a variety of other vegetables.
Peppers/Broccoli: The sky's the limit with the kind of vegetables that can be used in this recipe! Asparagus, edamame, carrots, zucchini, cauliflower, etc. etc. etc. Just try to use the same amount listed in this recipe/
Olive oil. Any neutral oil can be used! Olive and avocado oils are my favorite! Use a flavored olive oil for extra flavor/
Garlic salt. This is a pantry staple for us. But if that's not the case for you, simply substitute 1 tsp salt and ½-1 tsp garlic powder.
Serve warm as a side dish or over a salad. I like to make a big batch of these veggies in the beginning of the week and reheat them for lunch all week long.Store them in an airtight container in the refrigerator. When it's time to reheat them, I prefer to broil them for 2-3 minutes in the oven because it restores some of their crispiness. However I have eaten them warmed in the microwave and even cold.