Roasted Vegetables

Name: Roasted Vegetables
Total time: 80 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 pound sweet potato (or squash or white potatoes, peeled and 1" cubed); 1 large carrot (peeled and chopped 1"); 8 ounces Brussels sprouts (halved if large); ½ red onion (cut into ½" chunks); 1 small zucchini (cut into ½" rounds or moons); 1 red bell pepper (cut into ½" pieces); 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon honey; ½ teaspoon dried rosemary (slightly crushed); ½ teaspoon kosher salt; ¼ teaspoon black pepper

Savory & slightly sweet veggies are oven-roasted until crispy on the outside, tender on the inside!

⏱️ 80 min 🔪 Prep: 20 min 🔥 Cook: 60 min 📊 Medium ⭐ 5.0 (19) 👁️ 25 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

4 servings

1 pound sweet potato (or squash or white potatoes, peeled and 1" cubed)
1 large carrot (peeled and chopped 1")
8 ounces Brussels sprouts (halved if large)
½ red onion (cut into ½" chunks)
1 small zucchini (cut into ½" rounds or moons)
1 red bell pepper (cut into ½" pieces)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
½ teaspoon dried rosemary (slightly crushed)
½ teaspoon kosher salt
¼ teaspoon black pepper

Steps

Preheat the oven to 425°F.
Combine the seasoning mix in small bowl.
Add sweet potatoes, carrots, Brussels sprouts, and onions to a large bowl. Toss with about ⅔ of the seasoning mix and spread onto a large rimmed baking pan.
Roast 20 minutes.
While the vegetables are roasting, toss the zucchini and bell pepper with the remaining seasoning mix.
After the sweet potato mixture has roasted 20 minutes, give the vegetables a stir and add the zucchini and bell pepper. Roast an additional 15-20 minutes or until tender-crisp.