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Deliciously caramelized Balsamic Roasted Vegetables are a tasty and healthy way to eat your veggies. When you roast them in the oven with a splash of balsamic vinegar, you can add amazing flavor to this easy side dish recipe.
The Best Roasted Vegetables with Balsamic Vinegar
I love roasting veggies because you really only need olive oil, salt, and pepper to make them delicious. It’s the caramelization from roasting them at a high temperature that brings out all of their natural flavors. They make a simple side dish that pairs well with so many meals. You can use them on top of a salad. Or add them to rice or cauliflower rice bowls with your favorite protein like Chili Lime Shrimp or Honey Balsamic Glazed Steak Bites.
Often, I just keep it simple. I make Basic Roasted Cauliflower pretty much once a week, and in the fall Roasted Butternut Squash joins the regular rotation. But other times, I like to switch things up a bit and add some flavors to complement whatever I am making as the main course.
In this case, 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!
The best part is that you can use any combination of vegetables depending on what is in season, what you love, or what will fit into your flavor or dietary preferences. Feel free to choose low carb veggies to make this naturally gluten free and vegan recipe also keto-friendly. You can just use one or two veggies or throw in anything you have in the fridge. I’ve made it with:
- Onions, tomatoes, mushrooms, celery, and cauliflower
- Sweet potatoes, carrots, mushrooms, and cauliflower
- Peppers, zucchini, cauliflower, and onions
- Cauliflower, mushrooms, carrots, and butternut squash
And so many more!
Besides your veggies, you can probably find everything else you need right in your pantry. Here is a quick overview, but you can scroll down to the recipe card for the full amounts and details.
- Vegetables – any combination of cauliflower, carrots, onions, celery, peppers, mushrooms, zucchini, butternut squash, tomatoes, sweet potatoes, and more.
- Balsamic vinegar
- Olive oil
- Italian seasoning – or a mix of dried herbs, such as oregano, rosemary, parsley, or basil
- Salt and pepper
It is worth it to invest in a few good-quality, heavy aluminum baking sheets like the ones from NordicWare. These won’t warp even when roasting at high temperatures. Plus they are also great for cookies, sheet cakes, and so much more.
How to Roast Vegetables with Balsamic Vinegar
It truly doesn’t get any easier than this.
Prepare the vegetables. After washing, drying, and cutting your vegetables into even sizes, toss them with olive oil, balsamic vinegar, Italian seasoning, salt, and pepper.
Roast the veggies. Spread on a single layer on a sheet pan that’s been coated with a thin layer of oil or cooking spray. Roast them at 425° for 30-40 minutes or until veggies are tender, flipping once.
Storing and Reheating Leftovers
Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. I do not recommend freezing extra because the freezing and thawing process will make them mushy.
Leftover roasted veggies can be reheated in the microwave. But to crisp them up again, you can also put them back in the oven or even in an air fryer at 400°F for about 5-10 minutes until hot.
Make it a meal
Pop these roasted veggies in the oven to pair with so many classic meals.
- Comfort food at its best: Double the batch because the vegetables are used in this Roasted Veggie Balsamic Meatloaf which of course has to be served with Caramelized Onion Mashed Potatoes.
- Sunday chicken dinner: Wrap up your weekend with Balsamic Roast Chicken and Italian Rice Pilaf with Toasted Almonds from That Skinny Chick Can Bake.
- Steak for date night in steak: Fire up the grill for a perfectly cooked Balsamic Flank Steak that is so elegant alongside Parmesan Baked Polenta.
- Meatless meal: Enjoy a veggie-packed dinner with Eggplant Parmigiana Pasta Casserole and a salad drizzled with Creamy Balsamic Vinaigrette.
Balsamic Roasted Vegetables
- 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
- 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 30-40 minutes, tossing and flipping them over about halfway through, or until veggies are tender.
More roasted vegetable recipes
- Lemon Parmesan Roasted Broccoli has gotten even the pickiest eaters to actually have some green veggies.
- Roasted Garlic Mushrooms are simple, tender, juicy, and mouthwatering.
- Maple Roasted Brussels Sprouts and Butternut Squash have a sweet twist that will make them a favorite.
- Blue Cheese Roasted Vegetables get a flavor boost from tangy blue cheese.
- Pumpkin Pie Spice Roasted Sweet Potatoes bring that fall flavor you love.
- Roasted Peppers and Onions from Know Your Produce are great on sandwiches, salads, and fajitas.