Oven Roasted Vegetables: Simple Ingredients, Big Flavor
Some side dishes deserve a little more attention at the dinner table. With tender sweet potatoes, golden Brussels sprouts, and colorful bell peppers, these Oven Roasted Vegetables bring plenty of flavor before the finishing touches even go on.
A drizzle of balsamic glaze adds sweetness and tang, while optional dried cranberries, crispy bacon, and crumbled feta give each bite a little something extra. It’s a colorful combination that feels right at home alongside a weeknight dinner or spread across a holiday table.
At Easy Peasy Pantry, we love a recipe that takes familiar ingredients and makes them feel special. This one starts with a little chopping, a hot oven, and a sheet pan.
A Colorful Combination
Sweet potatoes bring a hearty texture and natural sweetness. Brussels sprouts develop golden cut sides and crisp outer leaves, while the bell peppers soften and add color throughout the pan.
Together, they create a side dish with enough variety to keep every bite interesting. The balsamic glaze ties everything together, balancing the earthy vegetables with a sweet, tangy finish.
The cranberries and feta are optional, but they’re worth trying. Dried cranberries add little chewy bites of sweetness, and feta brings a creamy, salty contrast.
Give Them Room to Roast
One of the most helpful things you can do when roasting vegetables is give them enough room on the pan.
Spread the vegetables into a single, even layer. If they’re crowded or piled on top of one another, moisture gets trapped and they’re more likely to steam than develop golden edges. For this recipe, you may need two large sheet pans.
Cutting the sweet potatoes into a medium dice also helps them cook alongside the halved Brussels sprouts and bell peppers. Aim for pieces about ½ to ¾ inch across, and check the sweet potatoes for tenderness before taking the pans out of the oven.
The Finishing Touch
Add the balsamic glaze after roasting so its sugars don’t scorch in the hot oven.
Drizzle it over the warm vegetables, then scatter the dried cranberries, crispy, chopped bacon and feta across the top, if using. You can serve everything directly from the pan for a casual meal or transfer the vegetables to a platter before adding the toppings.
Oven Roasted Vegetables
Yield: 6 servings, as a side • Prep Time: 15 minutes • Cook Time: Approximately 30 minutes
Ingredients
Roasted Vegetables
4 medium sweet potatoes
1 pound Brussels sprouts
3 bell peppers in assorted colors
¼ cup vegetable oil
Up to 2 tablespoons kosher salt, divided and adjusted to taste
Toppings
¼ cup balsamic glaze
¼ cup dried cranberries, optional
3 slices bacon, cooked and chopped, optional
¼ cup crumbled feta cheese, optional
Method
Preheat the oven.
Preheat to 425°F, using convection if available. Line one or two large rimmed sheet pans with parchment paper rated for this temperature.Prepare the vegetables.
Peel the sweet potatoes and cut into a medium dice. Trim the stem ends from the Brussels sprouts and slice each sprout in half. Remove the ribs and seeds from the bell peppers and cut into a medium dice.Toss with oil and salt.
Place the vegetables in a large bowl. Add the vegetable oil and 1 tablespoon of kosher salt. Toss until evenly coated.Spread across the pans.
Arrange the vegetables in a single, even layer, dividing between two pans if needed. Place the Brussels sprouts cut side down where possible. Add some or all of the remaining tablespoon of kosher salt according to your preference, keeping in mind that feta will add saltiness at the end.Roast.
Roast for 20–30 minutes, turning the vegetables after about 15 minutes. If using two pans, swap their positions at this time. Continue cooking until the sweet potatoes are tender and the vegetables have golden edges. Larger pieces or a conventional oven may require additional time.Add the toppings.
Remove from the oven and drizzle with balsamic glaze. Top with dried cranberries, bacon, and crumbled feta, if desired. Serve warm.
A Note About Kosher Salt
Kosher salt varies by brand, so the same tablespoon measurement can produce different levels of saltiness. Start with less if you’re unsure, then taste the roasted vegetables before adding the toppings. You can always add another pinch at the table.
Bring It to the Table
These vegetables pair beautifully with roasted chicken, pork tenderloin, or meatloaf. Their warm colors and sweet, savory flavors also make them a welcome addition to a fall gathering or holiday meal.
Whether you keep them simple with just the balsamic glaze or add all the toppings, this is a side dish that brings a little extra color and care to the table.
A Favorite from Our Take & Bake Days
During our Take & Bake days, these Oven Roasted Vegetables were our most popular side dish. The combination of sweet potatoes, Brussels sprouts, and colorful bell peppers, finished with balsamic glaze, became a favorite among our customers—and it’s easy to understand why.
Roasting brings out the vegetables’ natural sweetness and gives them those golden edges we love. Add the tangy glaze, a few dried cranberries, and a little crumbled feta, and a simple side becomes something you look forward to putting on your plate.
Sharing this recipe brings a piece of those Take & Bake days into your own kitchen. Whether you enjoyed these vegetables from Easy Peasy Pantry or are trying them for the first time, we’re happy to share a customer favorite that deserves a place at your table.
