Balsamic Roasted Vegetables
Description:
Balsamic Roasted Vegetables are a colorful, healthy, and delicious side dish made by roasting a medley of fresh vegetables tossed in a flavorful balsamic vinegar and olive oil dressing. The roasting brings out natural sweetness while the balsamic glaze adds tang and depth. Perfect for pairing with grilled meats, pasta, or enjoying as a vegetarian main dish.
Ingredients (Serves 4)
Ingredient Quantity
Carrots (peeled, sliced) 2 medium
Zucchini (sliced) 2 medium
Red bell pepper (sliced) 1 large
Yellow bell pepper 1 large
Red onion (sliced) 1 medium
Cherry tomatoes 1 cup
Olive oil 3 tablespoons
Balsamic vinegar 2 tablespoons
Garlic (minced) 3 cloves
Fresh thyme or rosemary 1 tablespoon (optional)
Salt 1 teaspoon
Black pepper ½ teaspoon
Instructions
Preheat oven to 425°F (220°C).
Prepare vegetables: Wash and cut all vegetables into similar bite-size pieces.
In a large mixing bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper.
Toss vegetables in the balsamic mixture until evenly coated.
Spread vegetables in a single layer on a parchment-lined baking sheet.
Sprinkle with fresh herbs (if using).
Roast for 25–30 minutes, flipping halfway through, until vegetables are tender and caramelized.
Serve warm, garnished with fresh herbs if desired.
Time Breakdown
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 40–45 minutes
Nutritional Information (Per Serving)
Nutrient Amount
Calories ~160 kcal
Carbohydrates ~18 g
Protein ~3 g
Fat ~9 g
Saturated Fat ~1.3 g
Fiber ~5 g
Sugars ~9 g (natural)
Sodium ~250 mg
Note: Values can vary based on vegetables used and portion size.
FAQ: Questions & Answers
Q: Can I use other vegetables?
A: Yes! Root vegetables like sweet potatoes, parsnips, and beets work well. Try Brussels sprouts, mushrooms, or eggplant too.
Q: Can I make this ahead of time?
A: Absolutely. Roast the vegetables and store in an airtight container in the fridge for up to 4 days. Reheat in the oven or skillet for best texture.
Q: Can I use dried herbs instead of fresh?
A: Yes. Use 1 teaspoon of dried rosemary or thyme in place of 1 tablespoon of fresh.
Q: Is this recipe vegan and gluten-free?
A: Yes, it’s both vegan and gluten-free by default.
Q: Can I add a protein to make it a full meal?
A: Yes! Add chickpeas, grilled tofu, or serve it alongside quinoa, rice, or a protein like grilled chicken