Roasted Garden Vegetables

Name: Roasted Garden Vegetables
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

13 ingredients

8 steps

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

Directions

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.