Balsamic Roasted Vegetables

9/11/17

Balsamic Roasted Vegetables are a tasty and healthy way to eat your veggies that is naturally gluten-free, paleo, and Whole 30 compliant! It’s super easy to make this recipe for roasted vegetables with balsamic vinegar, which adds amazing flavor to this simple side dish recipe. 

How to Roast Veggies with Balsamic Vinegar

This recipe may not be a novel concept, but I love roasting veggies. It just takes a little olive oil, salt, and pepper, since the caramelization from roasting them at a high temperature gives them such a delicious flavor. I make Basic Roasted Cauliflower pretty much once a week, and in the fall Roasted Butternut Squash joins the regular rotation. I just love how the caramelization enhances the flavor of the vegetables. They make a simple side dish, you can use them on top of a salad, or make rice or cauliflower rice bowls with your favorite protein.

Sometimes I like to switch things up a bit and add some flavors to complement whatever I am making as the main course. Lemon Parmesan Roasted Broccoli has gotten even the pickiest eaters to actually have some green veggies. I love the little charred bits on the edges of the broccoli. And for a little sweet twist, Maple Roasted Brussels Sprouts and Butternut Squash is one of my personal favorites.

This time, the key flavor addition is something most of you probably have in your pantry at all times…

It just takes a little balsamic vinegar to give this Balsamic Roasted Vegetables recipe tons of flavor!

Mmmm, so tasty! I’ve used plenty of different combinations of veggies in this recipe, too, so feel free to use your favorites. The first time I took photos of these roasted vegetables with balsamic vinegar (you can see one of those embarrassingly awful photos at the bottom of this post), I was using some of the roasted veggies in Roasted Veggie Balsamic Meatloaf. That time I went all out with onions and tomatoes and mushrooms and carrots and celery and cauliflower. That time I kept out some of the sweet potatoes, carrots, mushrooms, and cauliflower to serve as the veggie side for the meal. And in the photos you see here, I stuck with a very fall and winter combination of veggies, with cauliflower, mushrooms, carrots, and butternut squash.

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What do you serve with roasted veggies with balsamic vinegar?

• Sundried Tomato Rosemary Balsamic Marinated Flank Steak
• Eggplant Parmigiana Pasta Casserole
• Lasagna Stuffed Meatloaf
• Cubed Steaks
• Lemon Herb Slow Cooker Roast Chicken

Round out the meal with a side dish like Lemon and Garlic Roasted Potatoes, which are so flavorful From Valerie’s Kitchen. Maybe you want to pair your main course and veggies with Savory Soft Polenta from A Family Feast. Italian Rice Pilaf with Toasted Almonds from That Skinny Chick Can Bake is another fabulous option.

I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on this pin on Pinterest!

Print Recipe

5 from 3 votes

Balsamic Roasted Vegetables

This easy recipe for roasted veggies with balsamic vinegar is an easy, healthy, and tasty side dish. Also suitable for those on a gluten free, low carb, vegan, or paleo diet.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Side Dish

Cuisine: American

Keyword: balsamic roasted vegetables, gluten free, healthy sides, low carb, paleo, vegan, vegetarian

Servings: 4

Calories: 113kcal

Author: Brianne @ Cupcakes & Kale Chips

Ingredients

• 6 cups assorted vegetables cut into about 1-inch pieces (I’ve used combinations of some of all of the following: onion, cauliflower, carrots, celery, sweet potato, butternut squash, white or baby bella mushrooms, and tomatoes
• 1 Tablespoon olive oil
• 3 Tablespoons balsamic vinegar
• 1 teaspoon dried Italian seasoning or a mix of oregano, basil, parsley, and/or rosemary
• salt and pepper to taste

Instructions

• Preheat your oven to 425°F and coat a sheet pan with olive oil or line with parchment paper.
• Toss the vegetables in the olive oil, vinegar, Italian seasoning, salt, and pepper.
• Spread on a single layer on a sheet pan, and roast for 20-30 minutes, tossing and flipping them over about halfway through, or until veggies are tender.

Notes

Nutritional information calculated using 2 cups each carrots, cauliflower, and butternut squash.

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Nutrition

Serving: 1g | Calories: 113kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Sodium: 65mg | Potassium: 624mg | Fiber: 4g | Sugar: 7g | Vitamin A: 18135IU | Vitamin C: 44.3mg | Calcium: 78mg | Iron: 1.2mg

Enjoy!

Originally published on April 27, 2012. Updated with new photos on September 11, 2017.

Photo from original post: