Roasted Balsamic Veggies

A vibrant mix of sweet potatoes, broccoli, and red and green peppers, roasted to perfection in olive oil, garlic salt, and a rich balsamic glaze. Each bite delivers a balance of caramelized sweetness and savory depth, making this the perfect flavorful side dish or meal-prep staple.

Ingredients

• 3 cups sweet potatoes about 1 large or two small, cut into 1” cubes
• 1 green pepper cut into 1” squares
• 1 red pepper cut into 1” squares
• 4 cups broccoli
• 4 Tablespoons Butter Olive Oil or Lemon Olive Oil (citrusy) divided
• 1 Teaspoon Roasted Garlic Sea Salt divided
• 2 Tablespoons Black Cherry, Red Raspberry, or Blackberry Ginger Balsamic Vinegar or Sicilian Lemon Balsamic (citrusy and bright)

Instructions

1. Preheat oven to 450 degrees F.
2. Grease a large baking sheet, set aside
3. Place cubed potatoes into a large mixing bowl. Drizzle with 2 Tbs Olive Oil, garlic sea salt, and stir.
   
4. Sprinkle 1/2 tsp garlic sea salt

• 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.