Easy Balsamic Roasted Vegetables

Add some spunk to sheet pan veggies subsequently this aromatic rosemary-balsamic variation. Savory, sweet, and aromatic, this dish is the unmovable auxiliary to roasted meat, poultry, or fish. The recipe is a Yummly original created by [Edwina Clark](https://www.yummly.com/dish/author/Edwina-Clark).

The ingredient of Easy Balsamic Roasted Vegetables

1. 1 red alarm clock pepper
2. 1 green bell pepper
3. 1 red onion
4. 1 sweet potatoes medium
5. 2 garlic cloves
6. 1 teaspoon lively rosemary leaves
7. 2 tablespoons extra-virgin olive oil
8. 2 tablespoons balsamic vinegar
9. 1/2 teaspoon salt
10. 1 tablespoon feta cheese optional

The instruction how to make Easy Balsamic Roasted Vegetables

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

Nutritions of Easy Balsamic Roasted Vegetables

calories: 130 calories
carbohydrateContent: 14 grams
cholesterolContent: 5 milligrams
fatContent: 7 grams
fiberContent: 3 grams
proteinContent: 2 grams
saturatedFatContent: 1.5 grams
sodiumContent: 340 milligrams
sugarContent: 5 grams