Balsamic roasted vegetables bring a rainbow of comfort to your table, with zucchini, cherry tomatoes, bell peppers, and sweet carrots roasting into caramelized, tender bites. A tangy sweet glaze of balsamic, honey, and Dijon clings to every piece, while garlic and fresh thyme add rustic warmth as the oven works its magic. The aroma alone feels like a cozy market to kitchen journey, and each forkful tastes bright, savory, and satisfying. Easy and crowd friendly, balsamic roasted vegetables pair beautifully with weeknight mains or a relaxed meal with friends.
Table of Contents
Why You’ll Love This Balsamic Roasted Vegetables
- Sweet and tangy flavor that elevates any meal.
- Versatile side dish perfect for any occasion.
- Simple prep and minimal cleanup for busy cooks.
- Packed with nutrients from a variety of colorful veggies.
- Great for meal prep and leftovers taste even better!
Balsamic Roasted Vegetables
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 400°F (200°C). This will ensure your veggies roast perfectly!
- Step 2: Wash and chop all your favorite vegetables into bite-sized pieces. Think bell peppers, zucchini, carrots, and red onions!
- Step 3: In a large bowl, combine balsamic vinegar, olive oil, minced garlic, dried thyme, salt, and pepper. Mix it well to create a delicious dressing.
- Step 4: Add the chopped vegetables to the bowl and toss them until they are evenly coated with the balsamic mixture. Get in there and make sure every piece is covered!
- Step 5: Spread the coated vegetables in a single layer on a baking sheet. This helps them roast evenly and get that lovely caramelization.
- Step 6: Roast the vegetables in the preheated oven for 20-25 minutes. Stir halfway through to ensure they cook evenly. They should be tender and lightly caramelized!
- Step 7: Once done, remove from the oven and serve warm. Enjoy your sweet and tangy Balsamic Roasted Vegetables!
Notes
| Nutrition Facts | Per Serving |
|---|---|
| Calories | 150 |
| Fat | 7g |
| Protein | 3g |
| Carbs | 20g |
| Sugar | 5g |
| Fiber | 4g |
Ingredients
Here’s what you’ll need to make delicious Balsamic Roasted Vegetables!
- 1 red bell pepper – diced
- 1 yellow bell pepper – diced
- 1 zucchini – sliced
- 1 summer squash – sliced
- 1 red onion – chopped
- 1 cup cherry tomatoes – halved
- 3 tablespoons balsamic vinegar – for tanginess
- 2 tablespoons olive oil – for roasting
- 2 cloves garlic – minced
- 1 teaspoon dried thyme – adds flavor
- Salt and pepper – to taste
How to Make Balsamic Roasted Vegetables
Get ready to enjoy a delightful side dish! This recipe takes about 10 minutes to prepare and 20-25 minutes to cook. You’ll have warm, sweet, and tangy Balsamic Roasted Vegetables ready to serve in no time!
Step 1: Preheat the Oven
First things first, preheat your oven to 400°F (200°C). This will ensure your veggies roast perfectly!
Step 2: Prepare the Vegetables
Wash and chop all your favorite vegetables into bite-sized pieces. Think bell peppers, zucchini, carrots, and red onions!
Step 3: Make the Balsamic Mixture
In a large bowl, combine balsamic vinegar, olive oil, minced garlic, dried thyme, salt, and pepper. Mix it well to create a delicious dressing.
Step 4: Toss the Vegetables
Add the chopped vegetables to the bowl and toss them until they are evenly coated with the balsamic mixture. Get in there and make sure every piece is covered!
Step 5: Spread on a Baking Sheet
Spread the coated vegetables in a single layer on a baking sheet. This helps them roast evenly and get that lovely caramelization.
Step 6: Roast the Vegetables
Roast the vegetables in the preheated oven for 20-25 minutes. Stir halfway through to ensure they cook evenly. They should be tender and lightly caramelized!
Step 7: Serve and Enjoy
Once done, remove from the oven and serve warm. Enjoy your sweet and tangy Balsamic Roasted Vegetables!
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Side Dish |
| Cuisine | American |
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Extra Time | 0 minutes |
| Total Time | 35 minutes |
| Dietary | Vegetarian |
| Serves | 4 |
| Best Served | Warm |
Pro Tips for Making Balsamic Roasted Vegetables
- Choose a mix of colorful vegetables for visual appeal.
- Marinate veggies in balsamic vinegar for at least 30 minutes.
- Spread vegetables in a single layer for even roasting.
- Experiment with herbs like rosemary or thyme for added flavor.
- Serve immediately for the best texture and taste.
How to Serve this Balsamic Roasted Vegetables
- Serve warm as a vibrant side dish to grilled chicken or tofu.
- Top a bed of quinoa or brown rice for a hearty vegetarian meal.
- Mix into a fresh salad with greens, nuts, and a light vinaigrette.
- Use as a filling for wraps or sandwiches with hummus or avocado.
- Pair with crusty bread for a delicious appetizer or snack.
- Garnish with fresh herbs like basil or parsley for added flavor.
Make Ahead and Storage
You can easily prepare and store your Balsamic Roasted Vegetables:
Storing Balsamic Roasted Vegetables Leftovers
- Allow vegetables to cool completely.
- Transfer to an airtight container.
- Store in the refrigerator for up to 3-4 days.
Freezing Balsamic Roasted Vegetables
- Cool the vegetables completely before freezing.
- Place in freezer-safe bags or containers.
- Remove as much air as possible to prevent freezer burn.
- Freeze for up to 3 months for best quality.
Reheating Balsamic Roasted Vegetables
- Reheat in the oven at 350°F (175°C) for about 10-15 minutes.
- Microwave in short intervals, stirring in between.
- Add a splash of balsamic vinegar for extra flavor if desired.
- Ensure they are heated through but not overcooked.
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FAQs
Here’s a helpful FAQ about this recipe:
1. Is balsamic vinegar good on roasted vegetables?
Absolutely! Balsamic vinegar adds a delightful sweet and tangy flavor to roasted vegetables, enhancing their natural sweetness and creating a delicious caramelization. It’s a perfect complement to a variety of veggies, making them even more enjoyable as a side dish.
2. What vegetables go well with balsamic vinegar?
Balsamic vinegar pairs wonderfully with a range of vegetables. Some great options include bell peppers, zucchini, carrots, Brussels sprouts, and asparagus. These vegetables absorb the balsamic flavor beautifully, resulting in a tasty and colorful dish.
3. What is the best seasoning for roasted vegetables?
The best seasoning for roasted vegetables often includes a mix of salt, pepper, garlic powder, and herbs like thyme or rosemary. You can also add a splash of balsamic vinegar for extra flavor. Feel free to experiment with your favorite spices to find the perfect combination for your taste!
4. Can you cook balsamic vinegar in the oven?
Yes, you can definitely cook balsamic vinegar in the oven! When used in roasting, it caramelizes and intensifies in flavor, making it a fantastic addition to your roasted vegetables. Just be sure to use it in moderation to avoid overpowering the dish.
Final Thoughts
Get ready to savor the delightful flavors of these Balsamic Roasted Vegetables! This simple recipe is not just a side dish; it’s a celebration of taste that brings warmth to any meal. So, gather your veggies, drizzle that balsamic goodness, and roast away! You’ll be amazed at how easy and rewarding it is to enjoy this sweet and tangy treat!