These simple roasted balsamic winter greens are intensely flavorful and so scrumptious! Each the flavors and veggies are simply adaptable.

Roasting greens is one in every of my favourite methods to prepare dinner and eat them! Cooking them till they’re golden brings out their naturally superb flavors, and people caramelized bits are delicious.

How you can Roast Winter Veggies

For this recipe, we’re utilizing the next greens:

• candy potatoes
• Yukon gold potatoes
• pink bell peppers
• pink onions
• butternut squash

The veggies are peeled, cored, and prepped in a way befitting their standing, after which lower into items.

You need sufficient veggies to suit comfortably on a half sheet pan. If it feels overcrowded, you may divide the greens amongst two sheet pans or use a type of additional massive and further superior 3/Four sheet pans.

The more room there may be between the veggies, the crispier they’ll be across the edges, so divide amongst a number of sheet pans accordingly. I often cram all these veggies on one sheet pan, as a result of I like the way in which the greens prepare dinner (and with the excessive cooking temperature and no-stirring, they nonetheless develop pretty golden edges).

Balsamic Dressing for Vegetables

Earlier than popping the greens within the oven, whisk collectively:

• olive oil
• balsamic vinegar
• salt and pepper
• recent thyme
• recent rosemary

As famous under within the recipe, you may experiment with dried herbs (or change the herbs as much as your liking).

But when you may get your palms on recent herbs, which is often simple to do even within the winter, I encourage you to take action for the perfect taste punch.

Drizzle the dressing over the greens and toss to mix.

Roast the greens in a 450 diploma F oven till golden and tender. I discover the greens develop higher shade and browned edges if left alone whereas roasting.

However you may stir midway via if you need.

I discover these roasted balsamic winter greens are tasty served heat or at room temperature.

These veggies are so scrumptious, they’re eat-the-complete-pan-worthy.

Be happy to alter up the veggies to your liking (and/or the herbs, as effectively). Even the balsamic vinegar might be tailored with totally different vinegar flavors. I’ve made these with common balsamic vinegar and in addition with a cranberry balsamic vinegar. YUM!

These roasted greens make a tasty facet dish, meatless important dish, or serve them with one thing like this balsamic glazed pork or sluggish cooker turkey breast for a tremendous meal!

These days, I’ve been making a batch of those roasted veggies and consuming them all through the week for lunch with one or two fried eggs (#runnyyolkforever). So, so good.

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Roasted Balsamic Winter Vegetables

Yield: 6 servings

Prep Time: 25 minutes minutes

Prepare dinner Time: 40 minutes minutes

Complete Time: 1 hour hr 5 minutes minutes

Vegetables:

• 2 medium Yukon gold potatoes, peeled and lower into 1-inch cubes
• 2 medium pink bell peppers, seeds and membranes eliminated and lower into 1-inch items
• 1 massive candy potato, peeled and lower into half-inch items
• 1 medium pink onion, peeled and lower into 1-inch chunks
• ½ medium butternut squash, peeled, seeds eliminated and lower into half-inch items

Dressing:

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons finely chopped recent rosemary (see be aware for dried herbs)
• 1 teaspoon finely chopped recent thyme (see be aware for dried herbs)
• 2 teaspoons coarse, kosher salt
• Pinch of black pepper

• Preheat the oven to 450 levels F.

• Scatter the greens evenly on a half sheet pan. They need to fill the pan in a single layer.

• In a small bowl, whisk collectively all of the elements for the dressing. Drizzle the dressing over the greens and toss to coat evenly.

• Unfold the greens into a fair layer and bake for 35 to 40 minutes till tender and golden.

• Season to style with extra salt and pepper, if wanted. Serve heat.

Herbs: recent rosemary and thyme are scrumptious on this recipe and are often simply discovered within the produce part even within the winter, nonetheless, for those who don’t have recent herbs, you should utilize dried herbs. Attempt 1 teaspoon dried rosemary and a pinch of dried thyme. 
Vegetables: if you find yourself with too many greens for one half sheet pan, don’t crowd the greens right into a double layer – as an alternative divide the greens amongst two sheet pans (or use a bigger 3/4-dimension sheet pan). 
Sheet Pans: The more room there may be between the veggies, the crispier they’ll be across the edges, therefore the be aware within the recipe about dividing the greens amongst a couple of sheet pan, if desired. I often cram all of the veggies on one half sheet pan, as a result of I like the way in which the greens prepare dinner (and with the excessive cooking temperature and no-stirring, they nonetheless develop pretty golden edges). 

Serving: 1 serving, Energy: 218kcal, Carbohydrates: 37g, Protein: 4g, Fats: 7g, Saturated Fats: 1g, Sodium: 817mg, Fiber: 6g, Sugar: 8g

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Recipe Supply: from Mel’s Kitchen Cafe (tailored from a recipe my mother’s pal, Kim L., despatched her – thanks, Kim and mother!)