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Balsamic Roasted Sweet Potatoes & Cauliflower

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A fast and easy side dish, your family will love these sweet and caramelized balsamic roasted sweet potatoes, cauliflower and onions.

Balsamic Roasted Sweet Potatoes

A lot of people tell me they tend to eat the same vegetable side dish night after night – usually steamed green beans or broccoli. While delicious, I always recommend eating a variety of foods all year long for maximum nutrition and health benefits.

 

If there’s one thing I’ve learned over the years when it comes to eating vegetables, it’s that roasting is almost always the best way to create maximum flavor with very minimal effort.

Balsamic Roasted Sweet Potatoes, Cauliflower & Onions couldn’t be easier to make or more tasty. Feel free to mix and match with any vegetables you have on hand such as parsnips, Brussels or kohlrabi. The options are endless.

As the vegetables roast the natural sugars caramelize created a sweet, smoky and super flavorful side dish that no one can resist.

Your fork is waiting.

Balsamic Roasted Vegetables Healthy Side Dish Recipe

Balsamic Roasted Sweet Potatoes & Cauliflower

Course: Entree, Side Dish
Cuisine: American
Keyword: basamic sweet potatoes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 173kcal
Author: Liz Della Croce
A fast and easy side dish, your family will love these sweet and caramelized balsamic roasted sweet potatoes, cauliflower and onions.
Questions / Comments?
Print Recipe

Ingredients

  • 2 medium sweet potatoes peeled and cubed
  • 1 small head cauliflower cut into florets
  • 1 medium onion diced red or yellow
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • minced fresh herbs for garnish (i.e. chives,parsley, etc.) - optional

Instructions

  • Pre-heat oven to 400 degrees and line a baking sheet with foil. Spray foil with cooking spray and set aside.
  • Place chopped veggies (sweet potatoes, cauliflower and onion) in a large resealable plastic bag and drizzle with balsamic vinegar, olive oil, salt and pepper. Seal tightly and shake well until vegetables are evenly coated.
  • Spread vegetables in an even layer on a baking sheet and roast until lightly browned and caramelized, 20-25 minutes.
  • Sprinkle with fresh herbs before serving.

Recipe Notes:

The key to a deep, golden brown vegetable is not over-crowding the baking sheet. If you find the vegetables too crowded, use two pans. If the vegetables are too crowded you will end up steaming them, not roasting them.
Nutrition Facts
Balsamic Roasted Sweet Potatoes & Cauliflower
Amount Per Serving
Calories 173 Calories from Fat 62
% Daily Value*
Total Fat 6.9g 11%
Saturated Fat 0.9g 5%
Trans Fat 0g
Polyunsaturated Fat 6g
Cholesterol 0mg 0%
Sodium 667mg 28%
Total Carbohydrates 25.5g 9%
Dietary Fiber 6.4g 26%
Sugars 8.8g
Protein 4.2g 8%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  3. Cal

    June 8, 2016 at 8:58 pm


    This was super easy to make and absolutely delicious! I stirred the veggies in the middle of cooking to make sure they got more evenly browned and caramelized. I didn’t have any fresh herbs on hand, unfortunately, but I sprinkled them with a little cayenne pepper and it was perfect!

    Reply

  4. Sarah

    January 31, 2016 at 2:23 pm


    I just made this and it was delicious. Thanks for the tip about spreading the vegetables out really well to get a good roast on them!

    Reply

  5. Bob P.

    April 4, 2015 at 12:30 pm

    Can these vegetables be roasted in advance and reheated? I’m trying to put together a dinner and would like to do some preparation in advance. Any tips or suggestions appreciated. Thank you.

    Reply

    • Liz DellaCroce

      April 5, 2015 at 9:17 pm

      Yes they absolutely can be reheated although they will be slightly softer than having just come out of the oven. Of course you could always reheat in the oven to get them crispy again! Enjoy Bob!

      Reply

  6. Betty

    January 8, 2015 at 10:06 pm

    Made the full recipe and it was very good. But even better was the frittata I made the next day with 3 cups of leftovers! Added thyme, fresh basil, some Parmesan and goat cheese.

    Reply

  8. Susan

    January 6, 2015 at 2:21 pm


    This recipe sounds like a real winner – all the ingredients are flavors I love. I will definitely be making this.

    Reply

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