How many servings does this recipe make?

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

What ingredients do I need for Roasted Vegetables with Balsamic-Lemon Vinaigrette?

You need 9 ingredients. The key ingredients include: 12 baby beets, trimmed, peeled, 2 pounds red-skinned sweet potatoes (yams; about 3 medium), peeled, cut into 1-inch pieces, 2 3/4 pounds acorn squash, unpeeled, quartered lengthwise, seeded, cut crosswise into 1/2-inch-thick slices, 1 1/2 pounds brussels sprouts, trimmed, halved lengthwise, and more.

Is Roasted Vegetables with Balsamic-Lemon Vinaigrette suitable as salads?

Yes, Roasted Vegetables with Balsamic-Lemon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Roasted Vegetables with Balsamic-Lemon Vinaigrette?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Vegetables with Balsamic-Lemon Vinaigrette Recipe

Name: Roasted Vegetables with Balsamic-Lemon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 baby beets, trimmed, peeled; 2 pounds red-skinned sweet potatoes (yams; about 3 medium), peeled, cut into 1-inch pieces; 2 3/4 pounds acorn squash, unpeeled, quartered lengthwise, seeded, cut crosswise into 1/2-inch-thick slices; 1 1/2 pounds brussels sprouts, trimmed, halved lengthwise; 2 teaspoons chopped fresh rosemary or 1 teaspoon dried; 5 tablespoons plus 1 teaspoon extra-virgin olive oil; 1 whole garlic head, top 1/2 inch trimmed; 1/4 cup balsamic vinegar; 2 teaspoons grated lemon peel

Roasted Vegetables with Balsamic-Lemon Vinaigrette – a delicious recipe with baby beets, potatoes, acorn squash, brussels sprouts, fresh rosemary, extra-virgin olive oil. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

12 baby beets, trimmed, peeled
2 pounds red-skinned sweet potatoes (yams; about 3 medium), peeled, cut into 1-inch pieces
2 3/4 pounds acorn squash, unpeeled, quartered lengthwise, seeded, cut crosswise into 1/2-inch-thick slices
1 1/2 pounds brussels sprouts, trimmed, halved lengthwise
2 teaspoons chopped fresh rosemary or 1 teaspoon dried
5 tablespoons plus 1 teaspoon extra-virgin olive oil
1 whole garlic head, top 1/2 inch trimmed
1/4 cup balsamic vinegar
2 teaspoons grated lemon peel

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Quick Info

Servings
4 servings
Calories
673 kcal
Category
Salads

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Roasted Vegetables with Balsamic-Lemon Vinaigrette

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