Oven Roasted Vegetables with Balsamic & Feta
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Gorgeous oven roasted vegetables made even tastier with a balsamic dressing, finished with a tangy bite of feta cheese.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Oven Roasted Veggies
This is an easy, beautiful and absolutely delicious side dish (heck, even a main dish) that complements protein of your choice, and a nice glass of wine! Give these roasted vegetables a go!
It’s rather well documented that I love all things balsamic (judging by the number of posts I have written including it!)
I mean check out these GORGEOUS roasted root vegetables. I took some red onions, carrots, Brussels sprouts, sweet potatoes and regular potatoes. Then, tossed them with a little olive oil, balsamic vinegar, brown sugar, salt & pepper.
I often add bell peppers and butternut squash to this mix. Basically, you can use this roasted vegetable recipe for any combination of veggies that you like.
Of course, you can omit the dressing and feta and just roast the vegetables with simple seasonings, it’s up to you!
If you love great side dishes, check out my Sauteed Green Beans Recipe, and my Oven Roasted Broccoli Recipe!
Why you’ll love this recipe:
- This recipe can be adapted to whatever vegetables you have on hand!
- Roasting vegetables is very hands-off, which means they cook while you do other things. This makes it a great recipe for Thanksgiving and Christmas!
- Super easy. You are literally just chopping vegetables and using an optional dressing to coat them before cooking.
Frequently Asked Questions
Root vegetables are awesome, like potatoes, sweet potatoes, parsnips, carrots and turnips. I like to do pumpkin, butternut squash and zucchini. Brussels sprouts, cauliflower, broccoli and bell peppers roast up nicely too!
No. That will steam them instead of roasting them, and we want them to be brown and yummy!
I use a light olive oil for this, but any neutral flavored oil will work.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
Recommended Equipment/Tools
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- Chopping Board
- Knife
- Baking Sheet
How to make this recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
JumpGet prepped
Preheat the oven to 375 degrees F.
Peel and chop the sweet potatoes, onions, and regular potatoes.
Wash and trim the Brussels sprouts (remove the outer layers if they don’t look great), and cut in half from top to bottom.
Lay the vegetables on a baking sheet in a single layer with a little space between if you can (it helps get them nice and brown).
Make the dressing
Combine the olive oil, balsamic vinegar, brown sugar, and salt & pepper in a bowl. Reserve a tablespoon or 2 for later.
Pour the oil and seasoning mix over the vegetables, and using your hands or a wooden spoon, mix it so all of the vegetables are covered evenly. You can also add the vegetables to a large bowl and mix the dressing in that way too.
Bake
Bake for 30 minutes (or until your vegetables are tender, and brown). You may need to increase your cook time by 15 minutes (up to 20 minutes) to ensure proper done-ness.
Cool, then drizzle with the reserved vinaigrette, and sprinkle with feta.
Kylee’s Notes
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days. You can reheat them in a skillet, microwave or in the oven.
Substitutions/Additions
I often add bell peppers, butternut squash and beets to this mix. Basically, you can use this roasted vegetable recipe for any combination of veggies that you like.
If you are looking for a simpler recipe, just leave out the dressing. This is a great, basic recipe for roasting vegetables that you can adapt to your own tastes.
More delicious sides:
- Twice Baked Potatoes. A drool-worthy side dish, these Twice Baked Potatoes are SO good! Make a lot and freeze some for another day.
- Pan Roasted Brussels Sprouts. Roasted Brussels sprouts, paired with delicate shallots, salty bacon and a bit of parmesan – YES PLEASE
- Bacon Wrapped Green Beans. The BEST side for holidays! Fresh green bean bundles are easy to grab and soon to be family favorite!
- Grilled Zucchini. Perfectly Grilled Zucchini with a hint of lime, this easy recipe makes a great side dish and is super fast!
- Glazed Carrots. A simple side dish, using the sweetness of brown sugar combined with fresh rosemary. These Rosemary Glazed Carrots are great for holidays or just a regular Tuesday!
- ALL SIDES
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Oven Roasted Vegetables with Balsamic and Feta
Equipment
- Knife
Ingredients
- 1 large red onion peeled and diced into large chunks
- 3 carrots peeled and chopped
- 12 brussels sprouts trimmed and halved
- 1 large sweet potato peeled and chopped
- 4 medium potatoes peeled and chopped
Homemade Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar plus extra to serve
- 2 tablespoons dark brown sugar
- salt and pepper
To finish
- 1/4 cup feta cheese
Instructions
Get Prepped
- Preheat oven to 375°F.
- Prepare 1 large red onion, 3 carrots, 12 brussels sprouts, 1 large sweet potato, 4 medium potatoes, and lay them out in a single layer on a large rimmed baking sheet.
Make the dressing
- Combine 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons dark brown sugar, and salt and pepper in a bowl. Reserve a tablespoon or 2 for later.
- Pour over vegetables, and using your hands, mix it so all of the vegetables are covered evenly.
Bake
- Bake for 30-45 minutes (or until your vegetables are tender, and brown).
- Cool, then drizzle with the reserved vinaigrette, and sprinkle with 1/4 cup feta cheese.
- Devour.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Make sure to follow @kyleecooks on Instgram for more and tag me #kyleecooks so I can see!Update: This recipe was originally published in February of 2016. It was republished with updated photos in November of 2021.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Fantastic! Used zucchini, yellow crook neck squash, red onions, young fresh carrots. Layered veggies atop mashed red potatoes topped with poached bite sized chicken pieces in homemade chix stock gravy with chopped garlic. Topped veggies w crumbled feta. Served w a light Pinot Noir.
This is our very favorite go to vegetable recipe! Found your recipe back in 2017 with beets as part of the original ingredient list minus the potatoes, which we prefer. I marinate and bake the beets on a separate baking sheet because the beets will “bleed” while baking, then mix them all together with feta before serving. All our guests request this dish…..soo good!
Would you serve this at room temp or reheat it before serving. Is you recipe for 4 servings?
Thanks
Either!
I’ve eaten it hot, room temp and chilled. All good.
It’s about 4 servings, yes.
Thanks Kylee,
I served it room temp. It was amazing and 3 people asked for the recipe!!! Yum!!!!
Susan – I’m so glad it was a hit!! I’m about to post a sheet pan dinner that I think you’ll love, too – keep an eye out!
Oh yeah, I love balsamic roasted veggies, so easy and good! I’m sure the sprinkle of feta puts this over the top!
It really does. That hit of salt from the feta is fabulous!