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Balsamic Roasted Vegetables are a tasty and healthy way to eat your veggies. When you roast them in the oven, the caramelized balsamic vinegar adds amazing flavor to this easy side dish recipe. Naturally gluten-free, paleo, and Whole 30 compliant, and you can even choose low carb vegetables for a keto option!
This recipe may not be a novel concept, but I love roasting veggies. It really just takes a little olive oil, salt, and pepper. It’s 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, of course. 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.
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, 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!
How to Roast Vegetables with Balsamic Vinegar
These balsamic veggies are so tasty. Especially since you can use any combination depending on what is in season, what you love, or what will fit into your flavor or dietary preferences. You can just use one or two veggies or throw in anything you have in the fridge. I’ve used:
- Onions, tomatoes, mushrooms, celery, and cauliflower
- Sweet potatoes, carrots, mushrooms, and cauliflower
- Peppers, zucchini, cauliflower, and onions
- Cauliflower, mushrooms, carrots, and butternut squash
Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!
What You’ll Need
- 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
Directions
- Toss the vegetables in the olive oil, vinegar, Italian seasoning, salt, and pepper.
- Spread on a single layer on a sheet pan, and roast at 425° for 20-30 minutes or until veggies are tender, flipping once.
Make it a meal
Comfort food dinner
- Roasted Veggie Balsamic Meatloaf made with these balsamic roasted vegetables
- Caramelized Onion Mashed Potatoes
Sunday chicken dinner
- Balsamic Roast Chicken
- Italian Rice Pilaf with Toasted Almonds from That Skinny Chick Can Bake
Date night in steak dinner
- Balsamic Flank Steak
- Savory Soft Polenta from A Family Feast
Meatless meal
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 has a sweet twist that will make it 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.
Balsamic Roasted Vegetables
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
Did you make this?
Leave a rating below and tag @cupcakekalechip on Instagram and hashtag it #cupcakesandkalechips
Enjoy!
Originally published on April 27, 2012. Updated with new photos on September 11, 2017.
Photo from original post:
I made this for dinner tonight using Brussels sprouts, zucchini, cauliflower, broccoli, mushrooms, and garlic. It was delicious! Thanks for the great recipe!
That sounds delicious, Georganna! Thank you for your comment and for rating the recipe. 🙂
I just came across this on Pinterest and it looks amazing. I was considering what to have with my steak tonight and I think I just found it.
I always like adding balsamic (or red wine vinegar) to everything too – it improves the taste every single time!
Michael, I am so glad that you found a new recipe to try. I agree with you 100% that balsamic improves the flavor of so many dishes! I hope you enjoy the dish.
Now that fall is here this is exactly the kind of side dish I’m craving.
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.
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 could eat a big bowl of these right now! Love the balsamic addition!
I add balsamic to pretty much everything!!
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!