Step 1 of 11
Easy Balsamic Roasted Vegetables
Preheat the oven to 425°F.
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Step 2 of 11
Easy Balsamic Roasted Vegetables
Line a large baking sheet with parchment paper.
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Step 3 of 11
Easy Balsamic Roasted Vegetables
Cut the bell peppers and red onion into 1/2 inch squares. Separate the onion layers.
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Step 4 of 11
Easy Balsamic Roasted Vegetables
Cut the sweet potato into 1/4 inch rounds, and cut each round into quarters.
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Step 5 of 11
Easy Balsamic Roasted Vegetables
Crush and mince the garlic cloves. Finely chop the rosemary leaves.
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Step 6 of 11
Easy Balsamic Roasted Vegetables
Combine the olive oil, balsamic vinegar, salt, minced garlic, and chopped rosemary in a large mixing bowl.
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Step 7 of 11
Easy Balsamic Roasted Vegetables
Add the bell peppers, onion, and sweet potato to the mixing bowl. Toss to coat in seasoning.
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Step 8 of 11
Easy Balsamic Roasted Vegetables
Transfer the seasoned vegetables to the prepared baking sheet and spread them into a single layer.
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Step 9 of 11
Easy Balsamic Roasted Vegetables
Roast on middle rack of oven until vegetables are fork tender and lightly charred, about 40 minutes.
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Step 10 of 11
Easy Balsamic Roasted Vegetables
Check to see that vegetables are done. Remove from oven or add time as needed.
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Step 11 of 11
Easy Balsamic Roasted Vegetables
Allow vegetables to cool slightly. Sprinkle with crumbled feta, if desired, and serve.