Easy Balsamic Roasted Vegetables

Modie C.: "So I changed my veggies up a bit. Instead of gree…" Read More


Add some spunk to sheet pan veggies with this aromatic rosemary-balsamic variation. Savory, sweet and aromatic, this dish is the perfect complement to roasted meat, poultry, or fish.


  • 1 sweet potatoes (medium)
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 red onion
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 2 garlic cloves
  • 1 teaspoon fresh rosemary
  • 1 tablespoon feta cheese (optional)
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    Made it


    1. Preheat the oven to 425F.
    2. Line a large sheet pan with parchment paper.
    3. Slice the peppers and onion into 1/2 inch squares. Separate the onion layers with your fingers for even cooking.
    View 8 More StepsDiscover more recipes from Yummly

    NutritionView More

    Sodium14% DV340mg
    Fat11% DV7g
    Protein4% DV2g
    Carbs5% DV14g
    Fiber12% DV3g
    Calories130Calories from Fat60
    Total Fat7g11%
    Saturated Fat1.5g8%
    Trans Fat
    Calories from Fat60
    Total Carbohydrate14g5%
    Dietary Fiber3g12%
    Vitamin A110%
    Vitamin C110%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Modie C. 2 months ago
    So I changed my veggies up a bit. Instead of green and red, I used yellow and red bell peppers with carrots, red onions, yellow potatoes, and broccoli.. It came out superb!! I loved it.. Maybe and a little fresh ground black pepper and its AMAZING!
    Deguara 3 months ago
    Super delicious! I would definitely do it again
    Christina 5 months ago
    Turned out incredible!
    Emin Ozkan 8 months ago
    I will make it again
    Daniela Orta 8 months ago
    i liked this recipe.
    Kavanagh 9 months ago
    Very very good, and so easy to make. Next time, I may throw in some eggplant and mushrooms. Really hit the spot.
    Geraldine 10 months ago
    It was fantastic. i didnt use the Feta cheese, but was really good
    Judy Richardson a year ago
    ohhh so good. I adjusted abit . didn't have rosemary so used cilantro. And use 3 garlic pieces just cut in cubs. Will make again and again. 😀🤗
    Raoul a year ago
    It was a delicious dish. My wife Tammy enjoyed it.
    Kaylen Dillon a year ago
    Delicious! Will definitely make it again.
    Corrinna a year ago
    Really tasty! Definitely will make again.
    Najee Rashad a year ago
    This is an amazing recipe! The prep time is minimal and it taste delicious! This is a versatile recipe; it can be added to a breakfast dish or lunch and dinner. This is going into the regular rotation of meals
    MWC a year ago
    Delicious!! I used zucchini/yellow squash instead of peppers since that’s what I had on hand. 40 minutes of roasting made them a little mushier than desired but the flavor was great and 40 mins was perfect for the sweet potatoes. Will definitely make this again!
    Christina Crain a year ago
    So good!! My husband doesn't typically like sweet potatoes and he loved this. Swapped out the green pepper for a yellow pepper because he doesn't like those either. But so good!!!!
    Jessica a year ago
    OMG! YUM used mozerella on top once plated and added chicken bouillon and chicken chunks in to make it a full dinner for 7.