Roasted Vegetables with Balsamic Vinegar

5 from 4 votes
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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!

Balsamic Roasted Vegetables Recipe image with title

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!

Roasted Vegetables with Balsamic Vinegar including cauliflower, carrots, mushrooms, and butternut squash

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.
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Ingredients

  • 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 overview – scroll to the recipe card for the full set of instructions

  1. Toss the vegetables in the olive oil, vinegar, Italian seasoning, salt, and pepper.
  2. 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

Sunday chicken dinner

Date night in steak dinner

Meatless meal

Easy roasted veggies in a serving bowl

More roasted vegetable recipes

Balsamic Roasted Vegetables
5 from 4 votes

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.
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4

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

Nutritional information calculated using 2 cups each carrots, cauliflower, and butternut squash.
Nutrition Facts
Balsamic Roasted Vegetables
Amount Per Serving (1 g)
Calories 113 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 65mg3%
Potassium 624mg18%
Carbohydrates 19g6%
Fiber 4g16%
Sugar 7g8%
Protein 2g4%
Vitamin A 18135IU363%
Vitamin C 44.3mg54%
Calcium 78mg8%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Enjoy!

Originally published on April 27, 2012. Updated with new photos on September 11, 2017.

Photo from original post:

Balsamic Roasted Vegetables 1
15 Comments
  1. Georganna

    5 stars
    I made this for dinner tonight using Brussels sprouts, zucchini, cauliflower, broccoli, mushrooms, and garlic. It was delicious! Thanks for the great recipe!

  2. 5 stars
    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!

    1. Brianne Cupcakes & Kale Chips

      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.

  3. Jill

    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.

    1. joe

      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.

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