Roasted Vegetables

Roasted Vegetables are a great way to get the family to eat their veggies! Made with a medley of fresh produce, this easy side dish is extra flavorful thanks to a homemade herb-infused dressing. 

This makes a delicious side to Baked Pork Chops or Garlic Chicken!

This Roasted Vegetables Recipe is made with zucchini, summer squash, peppers, snow peas, cherry tomatoes, and sweet potatoes. You can also create a mix all your own by using a blend of your family’s favorite veggies. 

A simple dressing made with balsamic vinegar, oil, and seasoning elevates the flavors of these roasted vegetables. Just prep the veggies, toss them in dressing, then pop them in the oven.

Oh, and if you love balsamic, you might also enjoy my Sauteed Mushrooms recipe!

What’s In It:

Vegetables: You really can’t go wrong with roasted veggies of any kind. For this recipe, I use sweet potatoes, red and yellow bell peppers, zucchini, summer squash, cherry tomatoes, and snow peas. 

Dressing: The base of this dressing is balsamic vinegar and olive oil. Next, a flavorful combination of garlic paste, fresh thyme, rosemary, and parsley, and salt and pepper are added.

This dressing isn’t just for this particular roasted vegetable recipe. It’s also delicious on salads and baked vegetables of all kinds! 

How To Make It: 

This is such an easy recipe to make! You’ll roast your sweet potatoes or other root veggies on a sheet pan for 20 minutes before tossing in the dressing mixture along with the other vegetables and roasting until done.

Can I Prep This Recipe Ahead Of Time? 

While oven-roasted vegetables are easy enough to make on a weeknight, you can use this recipe for meal prep planning. 

Peel and chop the veggies up to 3 days early (depending on what kinds you use) and store them in an airtight container in the fridge. The dressing can be prepared and refrigerated ahead of time, too. 

When you’re ready, all you have to do is throw the veggies and dressing together, then bake. Although you’ll still need about 40 minutes of cooking time, you’ll save about 20 minutes of hands-on time.

Recipe Variations:

Feel free to swap in your favorite vegetables or keep out the ones you don’t like! In particular, cruciferous vegetables and root vegetables roast nicely. Any root vegetables and tubers need the full 40 minutes to roast, the rest can be roasted for just the last 20 minutes! Try adding some of these veggies to your mix:

• Red onion 
• Brussels sprouts 
• Broccoli
• Cauliflower
• Potatoes (any variety)
• Carrots 
• Parsnips
• Turnips
• Beets

Other Vegetable Recipes:

• Salt Roasted Sweet Potatoes – One of the simplest, tastiest ways to eat a sweet potato.
• Sauteed Mushrooms with Balsamic – Enjoy as a side or on top of a burger or steak.
• Chili Lime Sweet Potato Wedges – A flavorful, healthy alternative to French fries. 
• Roasted Winter Squash with Brown Butter and Sage – A must-try for roasted vegetable fans. 
• Orange Braised Carrots – Perfect for holiday dinners or any night, for that matter! 

👋 Let’s Connect!

If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review; I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges and win prizes!