Balsamic Roasted Vegetables Recipe

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. 

Overhead shoot of Balsamic vegetables recipe
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
  • Basil
  • 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. It’s such a flavour booster that I use for everything like my Rice with Balsamic Onions and Shrimp, Balsamic Glazed Caprese Chicken, Polenta with Tomato Sauce, Balsamic Onions and Feta, and Balsamic Roast Pork Tenderloin. Trust me when I say you’ll want to use balsamic on everything after this!

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.

closeup shoot of balsamic roasted vegetables

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:

  • Beets
  • Onions
  • Carrots
  • Parsnips
  • Peppers
  • Corn
  • Butternut squash
  • Radishes
  • Zucchini

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!

super closeup of balsamic vegetables recipe

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:

Overhead shoot of Balsamic vegetables recipe

Balsamic Roasted Vegetables Recipe

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.
4.25 from 4 votes


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 parsnip. 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.
Serving: 1/6, Calories: 176kcal, Carbohydrates: 23g, Protein: 2g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 659mg, Potassium: 580mg, Fiber: 4g, Sugar: 11g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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Titled photo collage (and shown):  Balsamic roasted vegetables