Addictive Roasted Vegetables with Garlic and Herbs.

I’ve always found the sweet potato to be a challenge.  The sweetness, the texture, and the fact that SPs were never a part of my Mom’s kitchen.  Every time I had an opportunity to fall in love, the sweet potato was always offered in the form of an oddly colored pie or an overly sweet casserole – covered with carefully arranged marshmallows.  There had to be a better way. 

Who can remember when the sweet potato fry fad has begun?  I can’t. I can only remember when I tried them for the very first time.

My husband and I were visiting our oldest son in college.  We were new to the area and since every college visit requires parents to feed their “starving” student, I made a quick survey of the dorm room.  It was unanimous as to where we were going to eat. 

It was a cool place with board games and delicious coffee.  The atmosphere was casual everywhere except for the kitchen.  The menu included a few burgers, grilled sandwiches, a couple of salads, chili, and three deserts. I was instantly drawn to the grilled veggies salad with balsamic reduction.  Good choice!  But then something else caught my eye – the sweet potato fries. 

As a family of SP cynics, we made the decision to give it a try.  To our collective surprise, we fell in love.  These fries were aggressively seasoned, crispy, and overall addictive. This became the pivotal moment, which has defined my relationship with SPs.  It was new, existing, and full of culinary promise. I was intrigued with the possibilities.  We will be celebrating our sixth year anniversary this year.  Apparently, it is Iron…how appropriate.

The combination of roasted sweet potatoes, red bell peppers, yellow squash, and red onion seasoned with the balsamic vinaigrette and fresh herbs is truly habit forming. Moreover, these roasted vegetables will be a great addition to Mama’s Crispy Chicken Fritters. Your family will enjoy it. Your guests will too.

For more great sweet potato recipes check out Roasted Beet, Sweet Potato and Goat Cheese Salad.

Addictive Roasted Vegetables with Herbs and Garlic

This combination of roasted sweet potatoes, red bell peppers, yellow squash, and red onion seasoned with the balsamic vinaigrette and fresh herbs, is truly habit forming. Your family will enjoy it. Your guests will too.
Course Side Dish
Cuisine Mediterranean
Keyword balsamic vinegar, garlic, healthy, light, olive oil, red bell pepper, red onion, side dish, sweet potatoes, vegetarian, yellow squash
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 people


  • 2 Sweet Potatoes peeled, cut into ½-¾-inch cubes
  • 1 Yellow Squash quartered and cut into 1-inch pieces
  • 2 Red Bell Peppers cut into 1-nch pieces
  • 1 Red Onion cut into 1-inch pieces
  • 1/2 cup Parsley finely chopped

Balsamic Vinaigrette

  • 1/4 cup Balsamic Vinegar
  • 2 cloves Garlic minced
  • 1 tbsp Kosher Salt
  • 1/2 tbsp Black Pepper
  • 3/4 cup Olive oil
  • 1 tbsp Thyme chopped


  • Preheat oven to 350 degrees.
  • In a bowl, whisk together balsamic vinegar, olive oil, salt, and pepper. Add thyme. Set aside.
  • Toss vegetables with the vinaigrette until they are well coated. Spread evenly on a large roasting pan
  • Roast until vegetables are golden brown, about 35-40 minutes. Stir vegetables 2 or 3 times during cooking.
  • Remove from oven, transfer to a serving dish and toss with fresh parsley and garlic. 

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