Balsamic Roasted Vegetables Recipe (2024)

By Laura

Posted Jun 24, 2020, Updated Mar 31, 2024

5 from 13 votes

10 Comments

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These simple Balsamic Roasted Vegetables are healthy and delicious! Preparing these roasted vegetables with balsamic vinegar is a great way to meal prep a huge batch of veggies for the week. Eat them on top of a salad or as a healthy & delicious side dish.

Balsamic Roasted Vegetables Recipe (2)

These Balsamic Roasted Vegetables are so delicious that I make them all the time. They are a healthy side dish and a great way to meal prep veggies for the week.

Making lunch is not my favorite thing. After feeding my troops breakfast and homeschooling all morning, I am not really interested in complicated mid-day meals. I also prefer my vegetables cooked rather than eating them raw. That’s why I love these Balsamic Roasted Vegetables.

Meal prepping a batch of these roasted vegetables with balsamic vinegar makes my weeks easier, more nutritious and delicious. I like to enjoy them on top of a salad, with a side of hummus, or as-is. This recipe is highly customizable, and is paleo, vegan and sugar free!

Balsamic Roasted Vegetables Recipe (3)

Balsamic Roasted Vegetables: Ingredients & Substitutions

Here are a few possible substitutions that can be made for roasted vegetables with balsamic vinegar.

Balsamic Roasted Vegetables Recipe (4)
  • Sweet potatoes.I recommend using yams, sweet potatoes, Japanese sweet potatoes or purple sweet potatoes. If none of those are your thing, you could really use any variety of potato, however you will need to bake any white/red/gold potato for slightly longer than sweet varieties, You can also omit the potatoes and just use a variety of other vegetables.
  • Peppers/Broccoli.The sky’s the limit with the kind of vegetables that can be used in this recipe. Asparagus, edamame, carrots, zucchini, cauliflower, etc. etc. etc. Just try to use the same amount listed in this recipe.
  • Olive oil.Any neutral oil can be used! Olive and avocado oils are my favorite! Use a flavored olive oil for extra flavor.
  • Garlic salt.This is a pantry staple for us. But if that’s not the case for you, simply substitute 1 tsp salt and 1/2-1 tsp garlic powder.
Balsamic Roasted Vegetables Recipe (5)

How to Make Balsamic Roasted Vegetables

I want to walk through making this recipe with you step-by-step to help ensure your veggie roasting success. Don’t forget to watch the video too.

Roast the Sweet Potatoes Alone

This step is very important. The sweet potatoes need to roast significantly longer than the rest of the vegetables. Sometimes I cut them up and toss them in the microwave for 5-6 minutes to shorten their initial roasting time. Roast the sweet potatoes until they just barely begin to brown, stirring once halfway through.

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Add Vegetables & Roast Again

Next, roast the sweet potatoes with the rest of the vegetables again. This ensures that they will become nice and brown and crispy before adding the balsamic vinegar.

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Add Balsamic Vinegar

Drizzle the vegetables with balsamic vinegar. Make sure to use a high-quality variety that is thick and naturally sweet.

Balsamic Roasted Vegetables Recipe (8)
Balsamic Roasted Vegetables Recipe (9)

Roast Again

Once you’ve poured the balsamic over the contents of your baking pan and stirred it up really well, you’re ready for the final roast. Be sure to stir the veggies halfway through to reincorporate any balsamic vinegar that is resting on the bottom of the pan.

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Serve

Serve warm as a side dish or over a salad. I like to make a big batch of these veggies in the beginning of the week and reheat them for lunch all week long. Here are some serving suggestions:

  • Serve them on top of this kale salad, quinoa salad or this burrata salad.
  • They are a great partner to this balsamic pot roast.
  • Serve them with a loaf of homemade bread like this French bread or no knead bread.
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Store/Reheat

Store the balsamic vegetables in an airtight container in the refrigerator. When it’s time to reheat them, I prefer to broil them for 2-3 minutes in the oven because it restores some of their crispiness. However I have eaten them warmed in the microwave and even cold.

Balsamic Roasted Vegetables Recipe (12)

Balsamic Vegetables Recipe FAQs

Can I use different vegetables for Balsamic Roasted Vegetables?

Yes, you really can choose your favorite vegetables in this recipe. Some suggestions include: yams, Japanese sweet potatoes or purple sweet potatoes, red or yellow potatoes, asparagus, edamame, carrots, zucchini, cauliflower, etc. etc.. Just try to use the same amount listed in this recipe.

Can I freeze this recipe?

I don’t suggest freezing this recipe.

How long do roasted vegetables last?

This recipe lasts for 5-7 days in an airtight container in the refrigerator.

Balsamic Roasted Vegetables Recipe (13)

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Balsamic Roasted Vegetables Recipe (15)

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Balsamic Roasted Vegetables

Laura

This simple balsamic roasted vegetables recipe is healthy and delicious! Preparing these roasted vegetables with balsamic vinegar is a great way to meal prep a huge batch of veggies for the week. Eat them on top of a salad or as a healthy & delicious side dish! Vegan, paleo, gluten-free, dairy-free and sugar-free!

5 from 13 votes

Course Main Course, Side Dish

Cuisine American, Italian

Servings 6 servings

Calories 180.5

Prep Time5 minutes minutes

Cook Time45 minutes minutes

Total Time50 minutes minutes

Ingredients

  • 3 cups sweet potatoes about 1 large or two small, cut into 1” cubes
  • 1 green pepper cut into 1” squares
  • 1 red pepper cut into 1” squares
  • 4 cups broccoli
  • 4 Tablespoons olive oil divided
  • 1 Teaspoon garlic salt divided
  • 2 Tablespoons balsamic vinegar

Instructions

  • Preheat oven to 450 degrees F.

  • Grease a large baking sheet, set aside.

  • Place cubed sweet potatoes into a large mixing bowl.

  • Drizzle sweet potatoes with 2 TBS olive oil and stir until combined.

  • Sprinkle ½ tsp garlic salt over oiled potatoes and stir until combined.

  • Pour sweet potatoes onto prepared baking sheet and roast for 15-20 minutes in the preheated oven until slightly browned, stirring once half way through.

  • Put peppers & broccoli into the mixing bow (that you mixed the sweet potatoes in).

  • Add 2 Tablespoons olive oil and stir until evenly coated.

  • Add ½ tsp garlic salt and stir until evenly distributed. (optional: add other spices like garlic powder, onion powder, Italian seasoning, etc.)

  • After sweet potatoes are slightly browned, add the pepper/broccoli mixture to the baking pan, stirring until everything is evenly distributed.

  • Return to oven and roast for 10 additional minutes or until they begin to become soft.

  • Remove from oven and drizzle balsamic vinegar over everything on the baking pan and stir until all the vegetables are evenly coated. (Add more if necessary).

  • Return to oven and roast for 10-15 more minutes until nicely browned, stirring halfway through.

  • Enjoy warm on a salad or as a yummy side dish!

Video

Notes

Ingredient Substitutions

  • Sweet potatoes:I recommend using yams, sweet potatoes, Japanese sweet potatoes or purple sweet potatoes! If none of those are your thing, you could really use any variety of potato, however you will need to bake any white/red/gold potato for slightly longer than sweet varieties, You can also omit the potatoes and just use a variety of other vegetables.
  • Peppers/Broccoli:The sky’s the limit with the kind of vegetables that can be used in this recipe! Asparagus, edamame, carrots, zucchini, cauliflower, etc. etc. etc. Just try to use the same amount listed in this recipe/
  • Olive oil.Any neutral oil can be used! Olive and avocado oils are my favorite! Use a flavored olive oil for extra flavor/
  • Garlic salt.This is a pantry staple for us. But if that’s not the case for you, simply substitute 1 tsp salt and 1/2-1 tsp garlic powder.
A note about balsamic vinegar:

For the best results, use a premium balsamic vinegar which should be thick, sweet, and pour like molasses instead of water. I recommend this 25-Year Aged Balsamic Vinegar or this Garlic Cilantro Balsamic Vinegar.

Serve

Serve warm as a side dish or over a salad. I like to make a big batch of these veggies in the beginning of the week and reheat them for lunch all week long.

Store

Store them in an airtight container in the refrigerator. When it’s time to reheat them, I prefer to broil them for 2-3 minutes in the oven because it restores some of their crispiness. However I have eaten them warmed in the microwave and even cold.

Nutrition

Serving: 1cup | Calories: 180.5kcal | Carbohydrates: 22.7g | Protein: 3.3g | Fat: 9.8g | Saturated Fat: 1.4g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 6.7g | Potassium: 407.6mg | Fiber: 4.5g | Sugar: 5.5g | Vitamin A: 15730IU | Vitamin C: 183.8mg | Calcium: 47mg | Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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Balsamic Roasted Vegetables Recipe (2024)

FAQs

What is the secret to extra crispy roasted vegetables? ›

Yes, cornstarch—that box in your pantry is the secret to a super-crispy exterior on veggies, from potatoes to cauliflower.

What is the best oil for roasting vegetables? ›

For vegetables, chicken, and just about everything else, olive oil and ghee are our first choices for roasting at temperatures over 400°F. Not only do they help food cook up with the crispiness you crave, but each one also imparts its own unique flavor that you just don't get from neutral oils like grapeseed or canola.

What baking ingredient makes roasted vegetables so crispy? ›

If your roasted veggies with breadcrumbs still don't have the optimal amount of crunch you're looking for, you can use one special ingredient for the crispiest veggies: cornstarch. Your vegetables only need a light coating before adding seasonings or extra toppings, like breadcrumbs.

Is it better to roast vegetables on foil or parchment? ›

The parchment-lined pan performed slightly better than the foil-lined pan at preventing the vegetables from sticking, though not dramatically so, and both performed better than the unlined tray. But neither browned the vegetables as well as the unlined pan.

Why won't my roast veggies go crispy? ›

The sweet spot is between 400°F and 425°F. Go any higher, and the outside of your veggies will start to burn before the inside has a chance to cook through. Any lower? They'll still cook through (eventually), but the oven won't be hot enough to get your veggies golden, crispy, and caramelized.

How to get crunchy roasted vegetables? ›

Answered by Becky Krystal
  1. Make sure the vegetables are as dry as possible before you roast. ...
  2. Preheat the baking sheet. ...
  3. Make sure your oven is actually hot! ...
  4. Reconsider your rack position. ...
  5. Use the convection feature on your oven, if you have one.
Aug 28, 2023

What is the best temperature for roasting vegetables? ›

The perfect temperature– 400 degrees Fahrenheit is the perfect temperature for most roasted vegetables. It allows for a crispy, perfectly browned exterior and a fork tender interior. But it will vary based on the types of veggies and oil used. If your veggies are not browning enough, try increasing the temperature.

Why do you coat vegetables in oil before roasting? ›

Editor: Coating vegetables in oil does a few things. For one, it helps prevent vegetables from sticking to the baking sheet or roasting pan. (But since you're using a Silpat, it looks like that isn't an issue here.) Roasting vegetables with oil also encourages extra browning and creates a richer, more toasty flavor.

Is it better to roast with olive oil or vegetable oil? ›

Medium-heat cooking: For roasting, both olive oil and vegetable oil will work, though the former will add more flavor. "For baking, most recipes use vegetable oil, so it doesn't [add] flavor," says Chavez. However, some baked goods, such as olive oil cakes, use olive oil specifically for the flavor.

What is the single ingredient you need for the crispiest roasted vegetables? ›

The One Ingredient You Need For The Crispiest Roasted Veggies. If your roasted veggies lack crisp, add a bit of cornstarch. Cornstarch's ability to suck up moisture helps vegetables maintain their crispiness in the oven.

Do you flip vegetables when roasting? ›

Forgetting to flip the vegetables during cooking.

Follow this tip: At least once, although preferably twice, toss the vegetables around the sheet pan. This is how you get roasted vegetables that are beautifully browned all the way around and evenly cooked.

How long to roast veggies on 400? ›

Divide the vegetables evenly between the two sheets, spreading them into a single layer. Roast the vegetables at 400 degrees F for 25 to 35 minutes (or if you have the convection option, do a convection bake at 375 degrees F for 20 to 25 minutes).

Should I cover vegetables with foil when roasting? ›

Do you cover vegetables when roasting in the oven? Generally, you don't cover vegetables when roasting them in the oven. Covering vegetables will steam them instead of browning them. However, covering with foil is a tried-and-true method for roasting garlic.

How to roast vegetables like a chef? ›

Basic Roasted Vegetables

Combine vegetables and oil and toss until completely coated. Add in seasonings of choice (if using) and pinch salt/pepper. Place on a baking pan, stone, or foil lined cookie sheet in a single layer. Bake for 25-60 minutes, turning once during cooking.

What makes vegetables crispy? ›

Vegetables need to roast in a single layer without overlapping one another on the baking sheet. This will allow the air to circulate and crisp the outsides (otherwise, the veggies will steam and not crisp). Use Enough Olive Oil. Oil is necessary for the vegetables to caramelize.

Does adding cornstarch make things crispy? ›

Interestingly, cornstarch contains 25 to 28 percent amylose, which is higher than the amount in wheat or potato starch (which are 20 to 22 percent amylose), and this is why cornstarch works the best for making crispy coatings on fried foods.

How do you keep roasted vegetables from getting mushy? ›

Don't crowd the baking sheet.

You want to spread the vegetables in an even layer with space in between so the vegetables can cook and get crispy. If you crowd and overlap the veggies, they will steam and get mushy, not what we want!

How do you roast veggies so they are not mushy? ›

The Oven Temp Is Too Low

A low-and-slow cooking technique is excellent for vegetables like carrots, beets or potatoes that you plan to puree into soup. But, they'll turn out soft and soggy instead of crispy and caramelized. The solution: Turn the oven temperature up to 400°F to 425°F.

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