Simple Balsamic Roasted Vegetables
Balsamic roasted vegetables are a delicious and healthy side dish that’s easy to make and perfect for pairing with just about any meal!
Balsamic roasted vegetables are the ultimate back pocket side dish, made with minimal effort but delivering maximum flavor. Toss a medley of veggies with a simple mixture of olive oil, balsamic vinegar, and herbs and the oven does the rest, leaving you with caramelized, sweet, slightly tangy perfection.
The best thing about these balsamic roasted vegetables is their versatility. Need a light side dish for your Bacon Wrapped Pork Tenderloin? This is it. Want to elevate your next Vegan Buddha Bowl or Mediterranean Orzo Salad? These beauties have you covered. Bulk up a bowl of pasta with store-bought sauce? Toss in balsamic veggies.
In other words, this is a recipe you’ll find yourself making over and over again. The possibilities are endless, and the prep is ridiculously easy. That’s a win in my book!
Ingredients for Balsamic Roasted Vegetables
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Sweet Potatoes – Cubed butternut squash is another great option with similar sweetness and color!
- Broccoli and Cauliflower – Two vegetables that really shine when roasted. The smaller you cut them, the more they’ll brown and tenderize.
- Brussels Sprouts – Cut these in half or, if you’ve got some really huge ones, quarters.
- Green Beans – When asparagus is in season, you can swap that in for the beans if you’d like. Just make sure the spears are thin like green beans.
- Red Onion – Red onion is so delicious roasted! The bigger pieces get tender, while the smaller center rings char and crisp in the oven.
- Garlic – Whole cloves add big flavor.
- Olive Oil and Balsamic Vinegar – Use a high-quality balsamic vinegar for best results. One that’s syrupy and has a balance of tangy and sweet is perfect.
- Fresh Herbs – Rosemary and thyme pair beautifully with balsamic vinegar and the vegetables in this recipe.
- Salt and Pepper – I recommend freshly cracked black pepper for a pop of flavor.
How to Make Balsamic Roasted Vegetables
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Prepare. Preheat your oven to 475ºF and toss the vegetables and garlic in a large bowl.
- Make the vinaigrette. Whisk the oil, vinegar, rosemary, herbs, salt and pepper in a small bowl.
- Season the veggies. Pour the vinaigrette over the vegetables and toss to coat.
- Roast. Transfer the veggies to a sheet pan and roast for 35 to 40 minutes, stirring every 10 minutes or so, until the vegetables are caramelized and tender.
Tips for Making Balsamic Roasted Vegetables
This recipe is easy, but these additional tips will help you make sure it turns out perfect.
- Give them space. Don’t overcrowd the vegetables in the pan. For perfectly caramelized edges, make sure they have room for the air to circulate. You can even divide them onto two pans if you have to.
- Cut evenly. Try to cut your vegetables into similar sizes so that they all cook at the same rate and finish cooking at the same time.
- Keep an eye on them. Depending on your oven and the size of your veggies, cooking time may vary slightly. When you stir them, you can remove any vegetables that are done and add them back in after the rest are done cooking.
- Use fresh vegetables. For the best flavor and texture for these balsamic roasted vegetables, choose fresh vegetables rather than frozen. Frozen vegetables are soggy when roasted.
Variations
Here are some ways to switch up this balsamic roasted vegetable recipe:
- Make it Mediterranean. Add cherry tomatoes, kalamata olives, and a sprinkle of crumbled feta cheese after roasting for a Mediterranean-inspired side dish.
- Add some crunch. Add pecans or walnuts during the last 5 minutes of cooking time.
- Sweet and savory. Include slices of firm apples or pears for a subtle sweetness that pairs wonderfully with the balsamic glaze.
How to Store and Reheat Leftovers
Transfer leftover balsamic roasted vegetables to an airtight container and refrigerate for up to 4 days, or freeze for up to 3 months. For the best results, reheat in a 375ºF oven or in the air fryer. The microwave also works, or you can eat leftovers cold or at room temperature.
Leftovers are excellent in a frittata or omelette, or use them as a filling for wraps or sandwiches with hummus or cheese.
What to Serve With Balsamic Roasted Vegetables
- Tuscan Chicken Pasta
- The Best Chicken Saltimbocca Recipe
- Grilled Pork Tenderloin
- Chicken Fettuccine Alfredo
- Honey Garlic Pork Chops
- Crispy Baked Chicken Thighs with Garlic Herb Sauce
More Roasted Vegetable Recipes
- Oven Roasted Baby Potatoes
- How to Make Roasted Beets
- Roasted Green Beans
- Roasted Honeynut Squash
- Easy Roasted Cauliflower Steaks
- Roasted Cherry Tomatoes
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Get the Recipe: Balsamic Roasted Vegetables
Ingredients
- 3 medium sweet potatoes, peeled and cut into ½-inch cubes
- 2 cups chopped broccoli florets
- 2 cups chopped cauliflower
- 2 cups brussel sprouts, cut in half
- 1 ½ cups chopped green beans
- 1 medium red onion, peeled, quartered, and separated into pieces
- ½ cup fresh garlic cloves
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh rosemary, or more to taste
- 1 tablespoon chopped fresh thyme, or more to taste
- salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 475 degrees F (245 degrees C).
- Combine the vegetables in a large bowl.
- Whisk together the olive oil, balsamic vinegar, rosemary, and thyme together in a small bowl; season with salt and pepper.
- Add the garlic to the bowl with the vegetables. Pour the olive oil mixture over vegetables and toss until well coated.
- Transfer vegetables to a large roasting pan and spread in an even layer.
- Roast in the preheated oven, stirring every 10 minutes, until vegetables are slightly caramelized and cooked through, 35 to 40 minutes.