Roasted Garden Vegetables Recipe

Name: Roasted Garden Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3 tbsp. extra-virgin olive oil; 1 lb. cipollini onions; 1 1/2 lb. small red potatoes; 1 large bulb fennel; 1 pt. 1 pint brussels sprouts; 2 large red bell peppers; 1 large yellow bell pepper; 1 large orange bell pepper; 3/4 c. balsamic vinegar; 2 tsp. sugar; 3 clove garlic; 1 1/2 tsp. salt; 1/2 tsp. Black pepper

Servings: persons

3 tbsp. extra-virgin olive oil
1 lb. cipollini onions
1 1/2 lb. small red potatoes
1 large bulb fennel
1 pt. 1 pint brussels sprouts
2 large red bell peppers
1 large yellow bell pepper
1 large orange bell pepper
3/4 c. balsamic vinegar
2 tsp. sugar
3 clove garlic
1 1/2 tsp. salt
1/2 tsp. Black pepper

1
Roast the vegetables: Preheat oven to 425 degrees F. Combine olive oil, onions, and potatoes in a large bowl and toss to coat on all sides.
2
Place in a roasting pan and roast 10 minutes.
3
Add fennel and brussels sprouts to cipollini and potatoes and roast 10 more minutes.
4
Add red, yellow, and orange peppers and continue to roast, stirring occasionally, until all vegetables are tender -- about 20 more minutes.
5
Make the dressing: In a small saucepan, combine vinegar and sugar and bring to a boil.
6
Continue to cook until mixture is reduced to 3 tablespoons.
7
Add garlic, salt, and pepper to balsamic mixture and drizzle over vegetables.
8
Toss to coat; serve warm or at room temperature.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tbsp. extra-virgin olive oil, 1 lb. cipollini onions, 1 1/2 lb. small red potatoes, 1 large bulb fennel, and more.

Yes, Roasted Garden Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Garden Vegetables

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