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. It is the perfect solution and yields a goof-proof savory side dish!

For me, roasting vegetables eliminates all the guesswork that I first experienced when making sauteed vegetables. I always end up with a winning load of veg!

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.

Let’s chat about the simple ingredients. You can find the full list at any grocery store or farmer’s market!

Ingredients for Balsamic Roasted Vegetables: 

Fresh Vegetables: Use your favorite vegetables that are in-season. My favorites are sweet potato, Yukon potato, onion, bell peppers, asparagus, zucchini, and carrots. 

Yellow squash, butternut squash, red onion, green beans, turnip, cauliflower, and brussels sprouts are all great options as well.

Avocado Oil: Used to coat the vegetables in richness and to provide that golden brown crust, a little oil turns this simple recipe up a notch.

Balsamic Vinegar: The addition of balsamic vinegar brings a rich and tangy big blast of flavor, yielding a delightful balsamic glaze around the veggies. Pick a good quality balsamic!

Seasonings: Pick your favorite seasonings! I like using ground cumin, chili powder, sea salt, black pepper, and a dried herb such as oregano or thyme. Curry powder, Cajun seasoning, and Italian seasoning work great too.

Recipe Customizations:

• Stir in chopped fresh herbs toward the end of cooking for a blast of herby flavor. Fresh parsley, fresh thyme, and fresh rosemary are great additions!
• Omit the balsamic vinegar if you aren’t into it.
• For a sweet glaze, add 1 to 2 tablespoons of pure maple syrup or brown sugar.
• I don’t recommend swapping the avocado oil for extra virgin olive oil, as olive oil burns around 350 degrees F.
• Switch it up with different veggies depending on the season!

Now that we’ve covered the basics, let’s make these simple balsamic roasted vegetables.

How to Make Balsamic Roasted Vegetables:

Step One: Choose Your Vegetables

You can roast any hearty vegetable! Choose your veggies based on your preferences and what is in season. The benefit to roasting vegetables is that harder vegetables and softer vegetables can be roasted simultaneously without fussing over timing.

Step Two: Chop Your Veggies

Rinse your vegetables well under lukewarm water. Chop your vegetables into similar size pieces, then place them all in a large casserole dish.

Step Three: Add Oil, Seasonings, and Vinegar

Drizzle the vegetables liberally with avocado oil, balsamic vinegar, sea salt, and any seasonings you’d like. Toss everything together well using your hands or a rubber spatula until everything is well coated in oil and seasonings.

Step Four: Roast!

Bake the veggies on the center rack of the preheated oven. Roast for about 50 to 60 minutes at 400 degrees F stirring once half-way through. You can change your bake time based on the heartiness of the vegetables you use and your desired level of “done-ness.”

Serve balsamic roasted vegetables with your main dish, and enjoy!

Store leftovers in an airtight container in the refrigerator for up to 7 days. Freeze in freezer bags for up to 2 months.

Enjoy leftover roasted veggies alongside any main entree. Or, enjoy them in my Roasted Vegetable Scramble or an omelet for a delicious breakfast. 

Tips For The Best Balsamic Roasted Veggies:

1. Boil Yukon potatoes (or any potato except for sweet potatoes) 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.
2. While I typically roast vegetables in a single layer on a large baking sheet for the optimal texture, I prepare large family-sized batches in a big casserole dish. I find the vegetables turn out just as tasty and making them all at once (rather than in batches on a sheet pan) simplifies the process.
3. Use the right amount of oil and seasonings! Too much oil makes the vegetables mushy and too little oil dries out the veggies. The same can be true in terms of flavor with seasonings.

And that’s it! The best way to add fresh produce to your diet no matter the time of year! Use this easy recipe as meal prep, or serve it to guests for a dinner party or holiday gathering as the perfect side dish.

If you love roasted vegetables be sure to check out these favorites!

Roasted Vegetables Recipes:

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

Eat thy veggies.

Balsamic Roasted Vegetables Recipe

4.71 from 17 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!