Side dishe for 4

Roasted Vegetables with brussels sprouts

Name: Roasted Vegetables with brussels sprouts
Total time: 80 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb sweet potato; 1 large carrot; 8 oz brussels sprouts; 1/2 red onion; 1 small zucchini; 1 red bell pepper; 2 tbsp olive oil; 1 tbsp balsamic vinegar; 1 tsp honey; 1/2 tsp dried rosemary; 1/2 tsp kosher salt; 1/4 tsp black pepper

$6.01for 480 minServes 4

Mixed vegetables roast with rosemary, balsamic vinegar, honey, salt, and pepper until tender and browned.

Roasted Vegetables with brussels sprouts

Photo: spendwithpennies.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Sweet potatoes, 1 lb$1.29/lb typical	1 lb	$1.29Typical price
	Carrots, 0.2 lb$1.09/lb typical	0.2 lb	$0.21Typical price
	Brussels sprouts, 0.5 lb$3.49/lb typical	0.5 lb	$1.75Typical price
	Red onions, 0.5 lb$1.49/lb typical	0.5 lb	$0.74Typical price
	Zucchini and summer squash, 0.4 lb$1.79/lb typical	0.4 lb	$0.67Typical price
	Bell peppers, 0.4 lb$2.49/lb typical	0.4 lb	$0.93Typical price
Total for the servings shown		$6.01

Swaps

Swap red onions for onionsabout $0.20/lb less at typical prices

Pantry staples you likely have

Olive and cooking oilVinegarHoney or maple syrupDried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

80 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

American Vegetarian Dairy-free Gluten-free Budget Side dishes Cold-weather comfort Winter

Typical price

$1.50 per serving$6.01 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 lb sweet potato
1 large carrot
8 oz brussels sprouts
1/2 red onion
1 small zucchini
1 red bell pepper
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey
1/2 tsp dried rosemary
1/2 tsp kosher salt
1/4 tsp black pepper

Steps

Heat the oven to 425 F and line a large rimmed baking sheet.
Cut the sweet potato, carrot, Brussels sprouts, onion, zucchini, and bell pepper into similar-sized pieces.
Whisk the olive oil, balsamic vinegar, honey, rosemary, salt, and pepper in a large bowl.
Toss the vegetables with the dressing and spread them in one layer on the baking sheet.
Roast for 35 minutes, stirring after 20 minutes, until the vegetables are tender and browned.
Rest the vegetables for 5 minutes before serving.