Oven-Roasted Vegetables

This is the perfect recipe for virtually any vegetable.  Prep/Mix/Roast - that's it.  Try adding chopped bacon for extra flavor and purple sweet potatoes and/or rainbow carrots for amazing color.

4 servings

12 calculated points

Ingredients

• 4 cups chopped peeled sweet potato
• 8 oz. Brussels sprouts halved
• 6-8 cherry tomatoes sliced
• 1 ⁄4 pound green beans chopped
• 3 slices bacon
• 1 sweet onions cut into wedges
• 3 tsp sundried tomatoes
• 2 cloves garlic sliced
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar or more to taste
• 1 pinch salt and ground black pepper to taste

Directions

1. Preheat oven to 425 degrees F (220 degrees C).

2. Mix vegetables in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.

3. Roast vegetables in preheated oven, turning frequently, until soft and golden brown, 30 to 35 minutes. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.