Balsamic Roasted Vegetables


  • ½ cup Bella Oliva 18-Year Traditional Balsamic
  • ¾ cup Bella Oliva Herbs de Provence EVOO
  • 2 sweet potatoes, peeled and cut into 2-inch wedges
  • 1 red onion, cut into 2-inch wedges
  • 1 butternut squash, peeled, seeded, and cut into 2-inch wedges
  • 1 pint cherry tomatoes
  • 2 red bell peppers, cored, seeded, and cut into 2-inch pieces
  • 1 head broccoli, cut into florets
  • 1 lb. green beans, trimmed
  • salt and freshly ground black pepper, to taste


  • Preheat oven to 400 degrees. Whisk the balsamic and olive oil together. Add the sweet potatoes, onion and squash and toss until the vegetables are well coated. Transfer vegetables with a slotted spoon, reserving liquid in bowl, to an edged baking sheet and spread them out in one even layer. Roast them in oven for 40-45 minutes, until the potatoes are tender and slightly brown and the balsamic mixture has evaporated to a thick glaze. Stir several times during roasting.
  • Meanwhile, toss tomatoes, red bell peppers, broccoli & green beans with the reserved liquid, and spread them out in one even layer in a separate baking dish. Roast them in the oven for 25-30 minutes, until the skin on the tomatoes starts to shrivel.
    Gently toss all the vegetables together in a bowl with any remaining cooking liquid until just mixed. Season with salt and pepper; garnish with fresh herb leaves and freshly grated Parmesan cheese, if desired.

Serves 8-10

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