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Deliciously caramelized Balsamic Roasted Vegetables are an easy side dish for all your favorite dinner recipes, though they might just steal the show! Roasting veggies in the oven with a splash of balsamic vinegar adds amazing flavor. Use this method on any vegetable!
Why I Love These Balsamic Roasted Vegetables
Delicious Details
- Cuisine Inspiration: Italian
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free, Dairy-free, Low carb
- Skill Level: Easy
If you ask me, roasting vegetables is the BEST way to bring out their natural flavor. I make roasted cauliflower pretty much once a week, and roasted butternut squash joins the regular rotation as soon as fall arrives. All it takes is olive oil, salt, and pepper, and this time, a splash of balsamic vinegar to really make the veggies shine. These balsamic roast vegetables are one of my favorite ways to cook vegetables in the oven, here’s why:
- Simple but SO GOOD. Our key flavor booster, balsamic, is an ingredient I have in the pantry at all times. Just a touch is all it takes to give this recipe tons of flavor!
- Easy. Roasting vegetables is such an easy cooking technique, anyone can do it. If you can turn on your oven, you can roast a pan of veggies. I’ll walk you through it step by step using this quick and easy balsamic roast vegetables recipe.
- Adaptable. The best part is, that you can use any combination of vegetables. Change up this recipe depending on what’s in season, what you love, or what will fit into your flavor or dietary preferences. I include some of my favorites later on.
Ingredients You’ll Need
Besides your veggies, you can probably find everything else you need to roast these vegetables in your pantry! Here is a quick overview. Scroll down to the recipe card for a printable list with the full amounts and details.
- Vegetables – For this recipe, I use cauliflower, carrots, butternut squash, and mushrooms. Feel free to use any combination of roasting vegetables you’d like. See below.
- Balsamic vinegar – Since this is our star flavor, choose a good quality balsamic vinegar. The best balsamic vinegar will have just one ingredient on the label: “grape must”. The cheaper, mass-produced Balsamic Vinegar of Modena is an imitation vinegar. It works in a pinch, but just like baking with imitation vanilla, the flavor won’t be as authentic.
- Olive oil – Or another cooking oil, like avocado oil.
- Seasoning – I use Italian seasoning. Otherwise, use a mix of dried herbs, such as oregano, rosemary, parsley, and basil. Don’t forget salt and pepper!
Which Vegetables are Good For Roasting?
The best vegetables for roasting are hardy veggies that hold up in high heat. You can roast one or two veggies or any medley of veggies you have kicking around in the fridge. Good options for this recipe are cauliflower, broccoli, carrots, onions, bell peppers, mushrooms, zucchini, butternut squash, baby potatoes, and sweet potatoes. Try to choose vegetables with similar cooking times so that they’ll roast evenly.
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 easier than chopping up your vegetables and tossing them with vinegar before roasting! Here are the steps. Scroll to the recipe card for printable directions.
- Prepare the vegetables. First, you’ll wash, dry, and cut your vegetables into even-sized pieces (about 1″ in size).
- Season and coat. Toss the vegetables with olive oil, balsamic vinegar, Italian seasoning, salt, and pepper.
- Roast. Spread the prepared vegetables in a single layer on an oiled sheet pan. Place them into a 425°F oven for 30-40 minutes until they’re caramelized and tender. Flip the veggies once about halfway through.
Recipe Tips
- Check the veggies for doneness. Roasted vegetables are done when they’re browned at the edges and you can pierce them easily with a fork.
- Don’t forget to flip. Use a spatula to flip the roasting vegetables or give the pan a shake at the halfway mark.
- Add toppings. Sprinkle over chopped nuts like pecans, almonds, or walnuts for texture. These veggies also taste great topped with freshly shaved parmesan, crumbled goat cheese or feta, or blue cheese (like these blue cheese roasted vegetables).
Storing and Reheating Leftovers
- Refrigerate. Store leftover balsamic roasted vegetables in an airtight container in the fridge for 3 to 4 days. I’ll usually make a double batch and use the extras in this roasted veggie balsamic meatloaf! I don’t recommend freezing roasted veggies because they turn mushy when thawed.
- Reheat. To crisp them up again, pop your veggies back in the oven, or use an air fryer at 400°F for about 5-10 minutes until hot.
Make It a Meal
Balsamic roasted vegetables are a simple side dish with endless potential at the dinner table. Often, I’ll make a double batch to add to my Balsamic Roasted Veggie Meatloaf and enjoy with Parmesan Mashed Potatoes. But I pair these with so many meals. If you want some other ideas, here are more serving suggestions:
- Chicken dinner. Enjoy the veggies with. balsamic roast chicken and Italian rice pilaf.
- Steak on the grill. They also complement balsamic flank steak served with a side of parmesan baked polenta.
- Vegetarian meal. I love this eggplant parmigiana pasta casserole served with some gluten free focaccia.
- Bowl ideas. These roast veggies are also great tossed over a salad or added to cauliflower rice bowls with easy proteins, like zesty chili lime shrimp or sweet and tangy honey balsamic glazed steak bites.
More Roasted Vegetable Recipes
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 30-40 minutes, tossing and flipping them over about halfway through, or until veggies are tender.
Notes
Did you make this?
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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!