Balsamic Roasted Vegetables Recipe

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.

Course Salad, Side Dish

Cuisine American

Keyword balsamic roasted vegetables, roasted vegetables, roasted veggies

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 176kcal

Author Olivia

Ingredients

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

US Customary - Metric

Instructions

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 and radishes 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.

Notes

Long thin slices allow for more surface area for the vegetables to caramelize without taking too long to cook.
Avoid overcrowding the sheet pan so the vegetables will caramelize instead of steam.
The higher the heat, the more caramelized the vegetables will get in a shorter amount of time. However, make sure to keep a close eye on it to prevent burning.
To store: Store leftover vegetables in the fridge for up to 4 days in an airtight container.
To reheat: You can reheat the vegetables in a microwave or oven.

Nutrition