Balsamic Roast Vegetables

5 from 6 votes
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Deliciously caramelized Balsamic Roasted Vegetables are a tasty and healthy way to eat your veggies. When you roast them in the oven with a splash of balsamic vinegar, you can add amazing flavor to this easy side dish recipe. 

Looking down at a bowl of Balsamic Roasted Vegetables on a red placemate.

The Best Roasted Vegetables with Balsamic Vinegar

I love roasting veggies because you really only need olive oil, salt, and pepper to make them delicious. It’s the caramelization from roasting them at a high temperature that brings out all of their natural flavors. They make a simple side dish that pairs well with so many meals. 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.

Often, I just keep it simple. I make Basic Roasted Cauliflower pretty much once a week, and in the fall Roasted Butternut Squash joins the regular rotation. But other times, I like to switch things up a bit and add some flavors to complement whatever I am making as the main course.

In this case, 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!

The best part is that you can use any combination of vegetables depending on what is in season, what you love, or what will fit into your flavor or dietary preferences. Feel free to choose low carb veggies to make this naturally gluten free and vegan recipe also keto-friendly. You can just use one or two veggies or throw in anything you have in the fridge. I’ve made it with:

  • Onions, tomatoes, mushrooms, celery, and cauliflower
  • Sweet potatoes, carrots, mushrooms, and cauliflower
  • Peppers, zucchini, cauliflower, and onions
  • Cauliflower, mushrooms, carrots, and butternut squash

And so many more!

A medley of roast cauliflower, mushrooms, carrots, and butternut squash in a bowl that is on top of a red and white cloth napkin.


Besides your veggies, you can probably find everything else you need right in your pantry. Here is a quick overview, but you can scroll down to the recipe card for the full amounts and details.

  • 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
Brianne Recommends

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.

Last updated on May 22, 2024 10:43 pm

How to Roast Vegetables with Balsamic Vinegar

It truly doesn’t get any easier than this.

Prepare the vegetables. After washing, drying, and cutting your vegetables into even sizes, toss them with olive oil, balsamic vinegar, Italian seasoning, salt, and pepper.

Roast the veggies. Spread on a single layer on a sheet pan that’s been coated with a thin layer of oil or cooking spray. Roast them at 425° for 30-40 minutes or until veggies are tender, flipping once.

Storing and Reheating Leftovers

Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. I do not recommend freezing extra because the freezing and thawing process will make them mushy.

Leftover roasted veggies can be reheated in the microwave. But to crisp them up again, you can also put them back in the oven or even in an air fryer at 400°F for about 5-10 minutes until hot.

Balsamic Roasted Vegetables in a white bowl with a decorative embossed rim.

Make it a meal

Pop these roasted veggies in the oven to pair with so many classic meals.

Balsamic Roasted Vegetables in a white bowl with a decorative embossed rim.
5 from 6 votes

Balsamic Roasted Vegetables

Deliciously caramelized Balsamic Roasted Vegetables are a tasty and healthy way to eat your veggies. When you roast them in the oven with a splash of balsamic vinegar, you can add amazing flavor to this easy side dish recipe. Suitable for those on a gluten free, low carb, vegan, or paleo diet.
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes


  • 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


  • 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.


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.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.


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  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!

    1. Brianne Cupcakes & Kale Chips

      That sounds delicious, Georganna! Thank you for your comment and for rating the 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. 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.

    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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