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.
Course Side Dish
Cuisine American
Keyword balsamic roasted vegetables, gluten free, healthy sides, low carb, paleo, vegan, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 113kcal
Author Brianne @ Cupcakes & Kale Chips


  • 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 20-30 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.


Serving: 1g | Calories: 113kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Sodium: 65mg | Potassium: 624mg | Fiber: 4g | Sugar: 7g | Vitamin A: 18135IU | Vitamin C: 44.3mg | Calcium: 78mg | Iron: 1.2mg