These easy Balsamic Roasted Winter Vegetables are so flavorful and delicious! Both the flavors and vegetables are easy to change.

Roasting vegetables is one of my favorite ways to cook and eat them! Cooking until golden brown brings out its naturally amazing flavor. And the caramel part was delicious.

How to Roast Winter Vegetables

For this recipe We use the following vegetables:

• sweet potatoes
• Yukon gold potatoes
• red bell pepper
• shallots
• Butternut Squash

Vegetables are peeled, cored, and prepared in a manner appropriate to their state. then cut into pieces

You want enough vegetables to fit comfortably in a half sheet pan. If it feels too tight You can divide the veggies into two pieces or use the extra-large and super cool 3/4 sheet pan.

The more space between the vegetables, The crisper the edges, the better. Divide the trays into several trays in order. I usually put all of these vegetables on one tray. Because I like the way vegetables are cooked. (and with a high cooking temperature and not stirring Stir these vegetables so they continue to develop beautiful golden edges.)

Balsamic dressing for vegetables

Before putting vegetables in the oven Let the people mix well:

• olive oil
• balsamic vinegar
• salt and pepper
• fresh basil
• fresh rosemary

As stated below in the formula You can experiment with dried herbs. (or change the herbs as you wish)

But if you can buy fresh herbs This is usually easy to do even in winter. I recommend that you make it for the best flavor.

Pour the salad dressing over the vegetables and mix well.

Roast vegetables in a 450 degree F oven until golden and tender. I find that vegetables get better color and browned edges if they are left on the grill.

But you can stir fry it halfway if you want.

I find these Balsamic Roasted Winter Vegetables delicious served hot or at room temperature.

These vegetables are very delicious. It’s delicious to eat the whole pan.

You can change the vegetables as you like. (And/or herbs, too.) Even balsamic vinegar can be adapted for different flavored vinegars. I made these with regular balsamic vinegar and cranberry balsamic vinegar too. Yum!

These grilled vegetables Make a delicious meal Meatless main dishes Or serve with balsamic glazed pork or slow cooker turkey breast for an amazing meal!

I recently made a batch of these grilled vegetables and have been eating them all week for lunch along with a fried egg or two. (#runnyyolkforever) So good.

one year ago: Banana Oatmeal Chocolate Chip Cake
two years ago: Quick and Easy Chinese Chicken and Broccoli
three years ago: Amazing Instant Pot Lemon Curd
four years ago: Cauliflower soup with cheese
five years ago: Asian style meatballs with sweet chili sauce
six years ago: Tender Greek Pork {Crockpot or Slow Cooker}
seven years ago: Blueberry Cream Cheese Muffins
Eight years ago: Whole Grain Cinnamon Apple Sauce Bread
nine years ago: Skillet Turkey Meatballs with Lemon Rice
Ten years ago: Korean beef rice {or Quinoa}: Easy 20 Minute Meal

Grilled Balsamic Winter Vegetables

product: 6 Serve

Preparation time: 25 minute minute

Cooking time: 40 minute minute

Total time: 1 hour watch 5 minute minute

vegetable:

• 2 moderate Yukon gold potatoes Peel and cut into 1-inch cubes.
• 2 moderate Red bell pepper, seeds and pulp removed and cut into 1-inch pieces.
• 1 big Sweet potatoes, peeled and cut into 1/2 inch pieces.
• 1 moderate Red onion, peeled and cut into 1-inch pieces.
• ½ moderate Butternut squash, peel, remove seeds, and cut into 1/2-inch pieces.

Dressing:

• 3 tablespoon olive oil
• 2 tablespoon balsamic vinegar
• 2 tablespoon finely chopped fresh rosemary (See notes for dried herbs)
• 1 teaspoon finely chopped fresh basil (See notes for dried herbs)
• 2 teaspoon coarse kosher salt
• a little black pepper

• Preheat oven to 450 degrees F.
• Spread the vegetables evenly. Set aside on a half sheet tray. The pan should be filled in a single layer.
• in a small bowl Mix all the ingredients for the salad dressing together. Pour the dressing over the vegetables and toss to coat.
• Spread the vegetables in an even layer and bake for 35 to 40 minutes until cooked through and golden.
• Season with additional salt and pepper if needed. Serve warm.

herb: Fresh rosemary and thyme are delicious in this recipe. And they are often easily found in the produce section, even in winter. But what if you don’t have fresh herbs? You can use dried herbs. Try using 1 teaspoon of dried rosemary and a pinch of dried thyme.
vegetable: If you put too many vegetables in a half sheet pan, Do not arrange vegetables in two layers. Instead, divide the vegetables into two plates. (or use a larger 3/4 pan)
Sheet pan: The more space the vegetables have, the better. The crisper the edges of the vegetables will be. Therefore, it is a good idea to specify in the recipe about dividing the vegetables on more than one tray if desired. I usually stuff all the vegetables into a half pan. Because I like the way vegetables are cooked. (and with a high cooking temperature and not stirring Stir these vegetables so they continue to develop beautiful golden edges.)

Provides services: 1 Serve, calorie: 218kilocalories, carbohydrate: 37g, protein: 4g, fat: 7g, Saturated fat: 1g, sodium: 817M.G., fiber: 6g, sugar: 8g

follow @MelsKitchenCafe on Instagram and show me the recipe you are making from my blog using the hashtag #melskitchencafeI like seeing good things. that you cook up in your kitchen!

Recipe source: From Mel’s Kitchen Cafe (adapted from a recipe my mom’s friend Kim L. sent to her. Thank you, Kim and mom!)