Balsamic Roasted Vegetables Recipe

Balsamic Roasted Vegetables made easy in a casserole dish for a healthy side dish! This crowd-pleasing recipe is easy to adapt using various veggies and spices, and is simple to prepare.

You’re looking at one of my all-time favorite go-to side dishes.

Back when I first started cooking with vegetables and wasn’t sure which veggies needed what amount of time to cook, I simply threw them all in a casserole dish with oil and spices and roasted them.

For me, it eliminated all the guesswork that you experience when sautéing vegetables, and I didn’t have to wonder if I timed things just right. I always end up with a winning load of veg, so roasting is my fool-proof method of choice.

I never tire of roasted vegetables because they can be flavored every which way, and it’s a super comforting, yet healthy side dish. I just chop up any seasonal vegetables I’m in the mood for, drizzle them with olive oil, balsamic vinegar, and spices, and bake them for about an hour. Boom! Vegetables for days.

How to Make Balsamic Roasted Vegetables:

While I typically roast vegetables on baking sheets for the optimal texture, I prepare large family-sized batches in a big casserole dish. I find they turn out just as tasty and making them all at once (rather than in batches on several sheets) makes the process easier. 

Step One: Choose Your Vegetables

You can roast any hearty vegetable! Choose your veggies based on your preferences and seasons. My favorites are sweet potato, Yukon potato, onion, bell pepper, asparagus, zucchini, and carrots. As you can see in the photos in this post, I’ve also been known to include turnip, cauliflower, and brussels sprouts.

When I use Yukon potatoes (or any potato except for sweet potatoes), I boil them for 8 minutes prior to chopping them, as they take quite a bit longer to roast than other vegetables. To do so, simply bring a pot of water to a boil on the stove top and add the potatoes. Boil for 8 to 10 minutes, drain, and allow them to cool.

Once they’re cool enough to handle, chop them up and proceed as normal.

Step Two: Chop Thy Veggies

Once you chop up your vegetables, place them all in a big casserole dish.

Step Three: Add Oil, Seasonings, and Vinegar

Drizzle the vegetables liberally with avocado oil or olive oil, balsamic vinegar, sea salt, and any seasonings you’d like. I always use cumin, chili powder, a dried herb such as oregano or thyme, and balsamic vinegar. I’ve also used curry powder, Cajun seasoning, and Italian seasoning.

Step Four: Roast!

Bake the veggies on the center rack of the preheated oven. When I make roasted vegetables in a casserole dish, I roast them for about 50 to 60 minutes at 400 degrees F. You can change your bake time based on the heartiness of the vegetables you use and your desired level of “done-ness.”

It all comes out marvelously! Although this is a stellar winter dish, I even make roasted veggies in the sweet heart of summer when it’s hotter than Hades – it’s always worth the extra sweat.

Using leftover roasted veggies in scrambled eggs or an omelet makes for a delicious breakfast. This recipe…it’s the gift that keeps on giving.

If you love roasted vegetables be sure to check out these…

Roasted Vegetables Recipes:

• Crispy Vegan Cheesy Roasted Broccoli
• Orange-Ginger Roasted Carrots
• Crowd-Pleasing Roasted Vegetables
• Orange Ginger Turmeric Roasted Root Vegetables

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make these Balsamic Roasted Vegetables, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

Eat thy veggies.

Balsamic Roasted Vegetables Recipe

4.50 from 10 votes

My Go-To Balsamic Roasted Vegetables Recipe is a lovely side dish to any main entrée.

Print Recipe Pin Recipe Save RecipeSaved Recipe!

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings: 6 Servings

Ingredients

• 1/2 red onion chopped
• 1 large green bell pepper chopped
• 3 large carrots peeled and chopped
• 1 medium sweet potato chopped into ½” cubes*
• 1 bunch asparagus trimmed and halved
• 5 tablespoons grapeseed or olive oil
• 3 tablespoons balsamic vinegar optional
• 2 teaspoons sea salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon oregano

Instructions

• Preheat the oven to 400 degrees F.
• Place all chopped vegetables in a large casserole dish. Drizzle olive oil, balsamic vinegar, salt, and spices over the vegetables and use your hands to toss everything together until the vegetables are well-coated.
• Place casserole dish on the center rack of the oven and bake for 55 to 65 minutes, stirring once after 30 minutes.
• Remove vegetables from the oven and serve hot with your favorite entree.

Notes

*You can replace the sweet potato with 3 small Yukon potatoes. If you do so, boil the potatoes for 8 minutes prior to using.

Click here to add your own private notes.

Nutrition

Serving: 1Serving · Calories: 179kcal · Carbohydrates: 16g · Protein: 3g · Fat: 12g · Fiber: 5g · Sugar: 8g

Author: Julia

Course: Side Dishes & Snacks

Cuisine: American

Keyword: balsamic roasted vegetables, healthy vegetable side dish, low-carb, paleo, roasted vegetables recipe, whole30

Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!