Home Recipes Side Dishes Balsamic Roasted Vegetables Recipe
by Jennifer Debth
12 Comments
5 from 5 votes
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This Balsamic Roasted Vegetables Recipeis gluten-free, vegan, and so easy to make. This healthy side dish is made up of your favorite veggies coated in a tangy balsamic dressing.
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- General
- Ingredients
- How to make
- Get the recipe
- Step-by-step video
- Frequently Asked Questions
- What temperature?
- Using other veggies
- Pairing suggestions
- How to store
- Nutrition information
Sometimes it can be hard to make sure you’re eating plenty of veggies. So it’s important to have creative and delicious ways to get them in. Enter this balsamic roasted vegetables recipe!
Healthy, delicious, flavorful, and the perfect way to pack those veggies in!
Ingredients
There are two parts to today’s recipe: the vegetables and the seasonings…and they’re both SO important!
- Sweet Potato– I love to use a starchy vegetable when I roast veggies. It really bulks up the recipe!
- Asparagus– you have to have something green and asparagus is one of my favs! Feel free to also use broccoli, green beans, or Brussels sprouts!
- Red Bell Pepper– bell pepper add such delicious sweetness. I used red because I love the color so feel free to use whatever bell pepper you want.
- Red Onion– brings delicious, caramel-y sweetness to the recipe.
- Olive Oil– helps the veggies achieve that crisp-tender texture without burning in the oven.
- Balsamic Vinegar, Dijon Mustard, Salt, Pepper, Garlic Powder, and Dried Basil– makes up an ultra-flavorful, tangy, sweet, slightly spicy balsamic dressing for the veggies.
How to make
- Prep your veggies then place them in a large bowl.
- In a smaller bowl, whisk together oil, mustard, vinegar, salt, garlic powder, basil, and pepper.
- Pour the balsamic dressing over the vegetables, mix together, and let marinate for 30 minutes.
- Transfer the veggies to a baking sheet lined with a silicone mat and spread in an even layer.
- Bake for 20-30 minutes, stirring a couple times, then serve and enjoy!
Pro tip
Don’t overcrowd the baking sheet. If you’re doubling the recipe, just use a separate one. If the veggies don’t have enough space then they won’t cook all the way.
What temperature is best for roasting vegetables?
I always roast my vegetables at 425ºF. I think it’s the perfect temperature because it cooks the veggies relatively quickly but they’re still that perfect golden-brown color and slightly crispy texture.
Can you use other veggies?
Absolutely! Literally anything will work. Try broccoli, cauliflower, squash, zucchini, carrots, Brussels sprouts, green beans, beets, radishes, mushrooms, you name it!
Pro tip
Whatever veggies you use, be sure to cut them relatively uniform so they cook evenly and fully.
What to serve with balsamic roasted vegetables
These veggies are perfect as a super light vegetarian lunch or as a flavorful side to an entree! Here are some ideas.
- Baked Pork Chops
- Sun Dried Tomato Pesto
- Baked Fish Tacos
- Black Bean Burger
- Air Fryer Chicken Thighs
How to store
Leftover roasted vegetables will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.
To reheat,thaw in the fridge if frozen then bake or microwave to warm.
Enjoy!
– Jennifer
Balsamic Roasted Vegetables
5 from 5 votes
This Balsamic Roasted Vegetables Recipeis gluten-free, vegan, and so easy to make. This healthy side dish is made up of your favorite veggies coated in a tangy balsamic dressing.
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 people
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Equipment for this recipe
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Ingredients
US Customary - Metric
- 1 cup diced sweet potato
- 1 cup asparagus trimmed and cut into thirds*
- 1 cup chopped red bell pepper
- 1 cup chopped red onion
- 1 tablespoon olive oil
- 1 tablespoon dijon mustard
- 2 tablespoons balsamic vinegar
- 1/2 - 1 teaspoon salt plus more to taste
- 1 teaspoon garlic powder
- 1-2 teaspoon dried basil
- 1/2 teaspoon black pepper
- Feta, fresh herbs optional for topping
Recipe Video
Instructions
Place prepared vegetables into a large bowl. Set aside.
In another small bowl, whisk together oil, mustard, vinegar, salt, garlic powder, basil, and pepper.
Pour over vegetables.
Let marinate for at least 30 minutes, if possible.
Pre-heat oven to 425 degrees F and line a baking sheet with a silicone mat.
Dump veggies onto prepared sheet then spread into an even single layer.
Bake for 20-30 minutes, stirring every 10 minutes.
You may need more or less time depending on the cut of your veggies.**
Taste and re-season, if necessary, and enjoy!
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STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:3 Months
Reheat:If frozen, thaw then bake or microwave
*Storage times may vary based on temperature and conditions
Notes
*Could replace with 1 cup green beans, trimmed **See photos/video for visual on veggie cuts.
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Nutrition Information
Nutrition Facts
Balsamic Roasted Vegetables
Amount Per Serving
Calories 148 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 664mg29%
Potassium 547mg16%
Carbohydrates 25g8%
Fiber 5g21%
Sugar 9g10%
Protein 3g6%
Vitamin A 10690IU214%
Vitamin C 84.6mg103%
Calcium 55mg6%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: gluten free, healthy, vegan
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Course: Side Dish
Cuisine: American
Reader Interactions
Anonymous
United States
Reply
Ashley
Jacksonville, Florida
Made this for a family BBQ, Half our family are Vegetarians so this was a huge hit! Everybody loved how flavorful it was and it was easy to cook on the BBQ. Guaranteed to be a new family favourite.
Reply
Jennifer @ Show Me the Yummy
I’m so glad! Thanks Ashley!
Christine
Montreal, Quebec
What is a good quality balsamic vinegar to cook with?
Reply
Jennifer @ Show Me the Yummy
I love anything from Sur La Table, Delallo, or Pompeian! 🙂
Anonymous
Tlalpan, Mexico City
Reply
Betty
Hooksett, New Hampshire
What can I replace the asparagus or green beans with?
Reply
Jennifer @ Show Me the Yummy
You could try broccoli florets!
D
Belmont, California
Excellent sauce. I will use this recipe often. Thanks!
Reply
Jennifer @ Show Me the Yummy
Thank you so much!
Sean
This recipe seems perfect to complent a family barbecue! Think I could prepare these with skewers?
Reply
Jennifer @ Show Me the Yummy
I think so!! Would love to hear how it works out. 🙂
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