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Balsamic Roasted Vegetables Recipe

Yield: 6 people
Prep Time:
15 mins
Cook Time:
40 mins
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.
Print Recipe
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

  1. 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

  1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
  2. Place butternut squash, radishes and Brussels sprouts on the prepared baking sheet. Spread into an even layer.
  3. 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.
  4. While the veggies are in the oven, chop bell pepper, zucchini and onions. Place in a bowl and toss with the remaining dressing.
  5. 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.
  6. Before serving, top it with fresh parsley.
Course: Salad, Side Dish
Cuisine: American
Keyword: balsamic roasted vegetables, roasted vegetables, roasted veggies

Nutrition Information

Amount 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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