Balsamic Roasted Vegetables – an easy, flavorful and healthy way to eat your veggies!
Balsamic Roasted Vegetables
This recipe may not be a novel concept, but I love roasting veggies. I roast broccoli pretty much once a week. And 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. But sometimes I like to switch things up a bit and add some flavors to complement whatever I am making as the main course. This time, I was making a little variation this meatloaf from The Fountain Avenue Kitchen, and thought that adding a little flavor to the veggies would add a little extra flavor to the meatloaf, but that any leftovers not used in the meatloaf would be a perfect side dish.
Mmmm, so tasty! 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.
Do you like to roast veggies? Any favorite combinations or seasonings?
Balsamic Roasted Vegetables
Ingredients
- Several cups of assorted vegetables, cut into about 1-inch pieces (I used half of a large onion, half a head of cauliflower, 3 small/medium carrots, 1 stalk celery, 1 medium sweet potato, 8 oz. baby bella mushrooms, and 8 oz (6 small) campari tomatoes
- 1 T olive oil
- 3 T balsamic vinegar
- 1 t dried Italian seasoning (or a mix of oregano, basil, parsley, and/or rosemary)
- salt & pepper
Instructions
- Preheat your oven to 425°F.
- Toss the vegetables in the olive oil, vinegar, Italian seasoning, and salt & 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.
Enjoy!
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I love roasted veggies, but I very rarely add balsamic vinegar to them. I’m going to have to do that next time–this looks so good!
Give it a try. It adds such great flavor. I do it for asparagus all the time.
i’ve done roasted veggies with balsamic for some time now…love it….
also now use white balsamic with greek salad…found with lemon, or red wine vinegar
or even dark balsamic you have to be careful as those types of acids can overwhelm.
…but white balsamic has a subtle sweetness to it, too, so it balances the peppery bite
of say, the red onions….try it…so fun to experiment.
I will!
I could eat a big bowl of these right now! Love the balsamic addition!
Ann Fulton recently posted…Kale Waldorf Salad
I add balsamic to pretty much everything!!
I’m with you….I put balsamic on everything. You just can’t go wrong!
I know – so much flavor without adding a lot of calories or sugar or salt.
I wonder where the tomatoes are in the pictures – I would like to see how they held up to the heat. This would be an insta hit in my house. My guy likes to put balsamic on nearly everything he cooks and everyone (from my dad to my 3 year old) always love it.
Haha, I actually used a lot of the veggies, including all of the tomatoes, in a roasted veggie meatloaf that I posed on the blog, and I took the photos after I used the tomatoes.