Balsamic Roasted Vegetables are a tasty and healthy way to eat your veggies! It’s super easy to make roasted vegetables and balsamic vinegar adds amazing flavor to this simple side dish recipe.
How to Roast Vegetables 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.
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. 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 was one of my favorites…
It just takes a little balsamic vinegar to give Balsamic Roasted Vegetables 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. When I was using the vegetables in Roasted Veggie Balsamic Meatloaf, I went all out with onions and tomatoes and mushrooms and carrots and celery and cauliflower. Oh, and you’ll notice that I list several vegetables in the ingredients list that you don’t see pictured. I tossed all of those into the puree for this meatloaf, and just kept out the extra sweet potatoes, carrots, mushrooms, and cauliflower as the veggie side for the meal.
These roasted veggies with balsamic vinegar would be a great side dish for…
- Sundried Tomato Rosemary Balsamic Marinated Flank Steak
- Eggplant Parmigiana Pasta Casserole
- Lasagna Stuffed Meatloaf
- 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.
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Here’s a few things to make Balsamic Roasted Vegetables…
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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.
- 6 cups of 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 20-30 minutes, tossing and flipping them over about halfway through, or until veggies are tender.
Originally published on April 27, 2012. Updated with new photos on September 11, 2017.
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