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Oven Roasted Vegetables with Balsamic & Feta
Gorgeous oven roasted vegetables made even tastier with a balsamic dressing, finished with a tangy bite of feta cheese.
Course
Side
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
Calories
310
kcal
Author
Kylee Ayotte
Equipment
Knife
Cutting Board
Baking Sheet
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 degrees F.
Prepare your vegetables, and lay them out in a single layer on a large rimmed baking sheet.
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 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 feta.
Devour.
Nutrition
Calories:
310
kcal
|
Carbohydrates:
49
g
|
Protein:
6
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
6
mg
|
Sodium:
143
mg
|
Potassium:
1076
mg
|
Fiber:
7
g
|
Sugar:
11
g
|
Vitamin A:
13451
IU
|
Vitamin C:
65
mg
|
Calcium:
100
mg
|
Iron:
2
mg