Ingredients
Scale
- 1½ cup sweet potato (cut into ¾ inch cubes)
- 1½ cup red potatoes (cut into ¾ inch cubes)
- 1½ cup zucchini (diced)
- 1½ cup broccoli florets
- 1 cup bell peppers (diced)
- 1 red onion (diced)
- 6 garlic cloves (smashed and peeled)
- 2–3 tablespoons olive oil (divided)
- 1 tablespoon balsamic vinegar (divided)
- 1 tablespoon honey (divided)
- Salt (to taste)
- Freshly ground pepper (to taste)
- 6–7 fresh thyme sprigs (divided)
- 1 fresh rosemary sprig (only leaves – roughly chopped or torn, divided)
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, combine sweet potatoes, red potatoes, garlic, 1 teaspoon balsamic vinegar, 1 teaspoon honey, salt, pepper, and olive oil. Toss until evenly coated.
- Spread the potato mixture onto the prepared baking sheet in an even layer and roast for 20 minutes.
- While they roast, mix zucchini, broccoli florets, bell peppers, onion with remaining balsamic vinegar and honey in the same bowl. Season with salt, pepper, olive oil, and remaining herbs; toss well.
- After 20 minutes of roasting potatoes, add the remaining vegetables on top and return to the oven for another 15–20 minutes until tender.
- Serve hot or warm with chopped parsley sprinkled on top.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 180
- Sugar: 6g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg