Roasted Balsamic Vegetables

This colorful, seasonal, sheet pan full of flavorful roasted vegetables is easy to prepare and makes a great side dish or a full-on meal in itself. I often serve it over farro for a simple grain bowl, alongside crispy chicken cutlets or balsamic glazed meatloaf.


  • 1 1/2 pounds, butternut squash, peeled, seeded, cut into 1-inch cubes
  • 1 pound Yukon Gold potatoes, cut into 1-inch cubes
  • 1 1/2 pounds sweet potato, peeled and cut into 1-inch cubes
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 large yellow onion,
  • 1/3 cup Extra-Virgin Olive Oil
  • 5 tablespoons balsamic vinegar
  • 2 teaspoons rosemary
  • 1 teaspoon thyme
  • 1/2 teaspoon salt
  • Black pepper, few grinds
  1. Line a sheet pan or shallow roasting pan with foil. In a large bowl, toss together butternut squash, Yukon Gold potatoes, sweet potato, and red bell pepper.
  2. Using a 1-cup measuring cup, stir together the balsamic vinegar, rosemary, thyme, salt and pepper. Whisk in the olive oil. Pour over the vegetables and toss until coated. Spread the vegetables evenly into the pan. Roast in preheated 475* oven, 30 minutes. Carefully remove pan from oven and stir the vegetables.
  3. While the vegetables are cooking, cut the onion into 1/4-inch-thick slices. Scatter the onions over the vegetables, drizzle with a bit of olive oil and balsamic vinegar. Return pan to oven, cook until onions are tender and slightly brown, about 10 minutes. Season to taste with additional salt and pepper as desired. This dish reheats very well.
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