Balsamic roasted vegetables make an easy and amazingly flavorful side dish. Use the veggies suggested or mix and match your own and clean out your pantry.
Roasting vegetables brings out the flavor of the natural sugars in the food. This easy to prepare side dish is gluten free, low carb, paleo friendly and Whole30 compliant. It’s easy to keep your meal vegetarian or vegan when you start with the burst of flavor in these veggies.
To accommodate a variety of vegetables, we will add them to the pan in two batches. Root vegetables take longer to roast, and we want to be sure they have plenty of time to caramelize on the outside and cook all the way through on the inside.
How do you make balsamic dressing?
This easy dressing is fantastic on roasted veggies, but also makes a great dressing for green salad or a marinade for meat. Plus, most likely the ingredients are all in your pantry!
- Olive oil
- Balsamic vinegar
- Salt and pepper
- Italian seasoning
Combine all the ingredients in a jar and shake well. If you want to make a bigger batch, it will last in the refrigerator for up to one week.
I suggest you use olive oil for this. It will help develop the crisp exterior you want for roasted veggies. Plus it has a great flavor that cooks into the food.
What vegetables can be caramelized?
The trick to roasting vegetables is to choose veggies that will caramelize in the high heat. The sugars in the veggies release their sweet nutty flavor. Root vegetables are great candidates for roasting because they naturally have high amounts of sugar.
To switch up the flavors, try any of these balsamic roasted vegetables:
- Butternut squash
Frozen vegetables can also be roasted. No need to thaw first. Still cook them at 425 degrees. It will take a few minutes longer to cook them completely.
Fruit is also easy to caramelize because of the high amount of natural sugar and they taste amazing. It’s a perfect dessert!
Tips for the best balsamic roasted vegetables
There are a few keys to creating the perfect flavor and texture for roasted veggies.
- Use high heat, at least 425F degrees
- Cut long thin slices. This maximizes the surface area of the vegetables and leaves more surface for caramelization.
- Spread the piece out on the tray. If they are stacked, they will get mushy. Veggies need a little space to develop caramelization.
- You can tell they are done when the sugars on the outside of the veggies start to turn brown.
More Roasted Vegetables Recipe to Try:
- Easy Roasted Vegetables Recipe
- Roasted Root Vegetables with Thyme
- Easy Roasted Veggies Meal-Prep Bowls
- Easy Roasted Acorn Squash Recipe
- Garlic Parmesan Roasted Brussel Sprouts
- Roasted Butternut Squash Cauliflower Salad
Balsamic Roasted Vegetables Recipe
For the roasted vegetables
- 2 cups butternut squash — diced
- 2 cups radishes — cut them into quarters
- 1 cup parsnip — sliced
- 1 red bell pepper — cut into thick 1-inch pieces
- 1 cup zucchini — chopped
- 1 red onion — cut into thick 1-inch pieces
- fresh parsley — to garnish
For the dressing
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tsp. dried basil
- Salt and black pepper to taste
- 1 tsp. dried Italian seasoning
For the dressing
Combine all the ingredients for the dressing in a small mason jar. Close with the lid and shake well. Let sit while cutting vegetables.
For the roasted vegetables
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
Place butternut squash, radishes and Brussels sprouts on the prepared baking sheet. Spread into an even layer.
Shake the dressing and drizzle half of it over the butternut squash, radishes and Brussels sprouts. Toss to coat and roast for about 15-20 minutes.
While the veggies are in the oven, chop bell pepper, zucchini and onions. Place in a bowl and toss with the remaining dressing.
Remove the baking sheet from the oven and add in bell pepper, zucchini and onions. Return to oven and roast for more 15-20 minutes.
Before serving, top it with fresh parsley.
Nutrition InformationAmount per serving (1/6) — Calories: 176, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 659mg, Potassium: 580mg, Carbohydrates: 23g, Fiber: 4g, Sugar: 11g, Protein: 2g
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