Oven Roasted Vegetables with Balsamic and Feta
Gorgeous oven roasted vegetables made even tastier with a balsamic dressing, finished with a tangy bite of feta cheese.
Servings 6
Calories 310kcal
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.
Nutrition
Calories: 310kcal | Carbohydrates: 49g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 143mg | Potassium: 1076mg | Fiber: 7g | Sugar: 11g | Vitamin A: 13451IU | Vitamin C: 65mg | Calcium: 100mg | Iron: 2mg
