30 mintime
Easydifficulty
4Servings
—Rating
Nutrition facts
350 kcalCalories
7 gProtein
45 gCarbs
15 gFat
Per serving · Approximate values estimated by AI
Quick Roasted Vegetable Salad with Balsamic Glaze
80% authentic · Modern American
A simplified take on roasted vegetable salad, this version uses fewer ingredients and a quick balsamic glaze for a sweet and tangy finish. Perfect for a weeknight meal.
Ingredients
Servings4
- Sweet potatoes2 medium
- Brussels sprouts1 lb
- Red onion1 large
- Olive oil3 tablespoons
- Balsamic glaze2 tablespoons
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 400°F (200°C).
- 2
Peel and cube sweet potatoes. Trim and halve Brussels sprouts. Cut red onion into wedges.
- 3
Toss all vegetables with olive oil, salt, and pepper on a baking sheet.
- 4
Roast for 20-25 minutes, until tender and slightly browned.
- 5
Remove from oven, drizzle with balsamic glaze, and toss gently.
- 6
Serve immediately.
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