Ingredients
Method
- Preheat oven to 450 degrees F.
- Grease a large baking sheet, set aside.
- Place cubed sweet potatoes into a large mixing bowl.
- Drizzle sweet potatoes with 2 TBS olive oil and stir until combined.
- Sprinkle ½ tsp garlic salt over oiled potatoes and stir until combined.
- Pour sweet potatoes onto prepared baking sheet and roast for 15-20 minutes in the preheated oven until slightly browned, stirring once half way through.
- Put peppers & broccoli into the mixing bow (that you mixed the sweet potatoes in).
- Add 2 Tablespoons olive oil and stir until evenly coated.
- Add ½ tsp garlic salt and stir until evenly distributed. (optional: add other spices like garlic powder, onion powder, Italian seasoning, etc.)
- After sweet potatoes are slightly browned, add the pepper/broccoli mixture to the baking pan, stirring until everything is evenly distributed.
- Return to oven and roast for 10 additional minutes or until they begin to become soft.
- Remove from oven and drizzle balsamic vinegar over everything on the baking pan and stir until all the vegetables are evenly coated. (Add more if necessary).
- Return to oven and roast for 10-15 more minutes until nicely browned, stirring halfway through.
- Enjoy warm on a salad or as a yummy side dish!
Nutrition
Notes
Drizzling balsamic vinegar over the roasted vegetables not only enhances their natural sweetness but also adds a tangy depth that elevates the dish. The acidity from the vinegar balances the richness of the sweet potatoes, creating a harmonious flavor profile that excites the palate.