Balsamic Roasted Vegetables Recipe (2024)

By Laura

Posted Jun 24, 2020, Updated Mar 31, 2024

5 from 13 votes

10 Comments

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These simple Balsamic Roasted Vegetables are healthy and delicious! Preparing these roasted vegetables with balsamic vinegar is a great way to meal prep a huge batch of veggies for the week. Eat them on top of a salad or as a healthy & delicious side dish.

Balsamic Roasted Vegetables Recipe (2)

These Balsamic Roasted Vegetables are so delicious that I make them all the time. They are a healthy side dish and a great way to meal prep veggies for the week.

Making lunch is not my favorite thing. After feeding my troops breakfast and homeschooling all morning, I am not really interested in complicated mid-day meals. I also prefer my vegetables cooked rather than eating them raw. That’s why I love these Balsamic Roasted Vegetables.

Meal prepping a batch of these roasted vegetables with balsamic vinegar makes my weeks easier, more nutritious and delicious. I like to enjoy them on top of a salad, with a side of hummus, or as-is. This recipe is highly customizable, and is paleo, vegan and sugar free!

Balsamic Roasted Vegetables Recipe (3)

Balsamic Roasted Vegetables: Ingredients & Substitutions

Here are a few possible substitutions that can be made for roasted vegetables with balsamic vinegar.

Balsamic Roasted Vegetables Recipe (4)
  • Sweet potatoes.I recommend using yams, sweet potatoes, Japanese sweet potatoes or purple sweet potatoes. If none of those are your thing, you could really use any variety of potato, however you will need to bake any white/red/gold potato for slightly longer than sweet varieties, You can also omit the potatoes and just use a variety of other vegetables.
  • Peppers/Broccoli.The sky’s the limit with the kind of vegetables that can be used in this recipe. Asparagus, edamame, carrots, zucchini, cauliflower, etc. etc. etc. Just try to use the same amount listed in this recipe.
  • Olive oil.Any neutral oil can be used! Olive and avocado oils are my favorite! Use a flavored olive oil for extra flavor.
  • Garlic salt.This is a pantry staple for us. But if that’s not the case for you, simply substitute 1 tsp salt and 1/2-1 tsp garlic powder.
Balsamic Roasted Vegetables Recipe (5)

How to Make Balsamic Roasted Vegetables

I want to walk through making this recipe with you step-by-step to help ensure your veggie roasting success. Don’t forget to watch the video too.

Roast the Sweet Potatoes Alone

This step is very important. The sweet potatoes need to roast significantly longer than the rest of the vegetables. Sometimes I cut them up and toss them in the microwave for 5-6 minutes to shorten their initial roasting time. Roast the sweet potatoes until they just barely begin to brown, stirring once halfway through.

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Add Vegetables & Roast Again

Next, roast the sweet potatoes with the rest of the vegetables again. This ensures that they will become nice and brown and crispy before adding the balsamic vinegar.

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Add Balsamic Vinegar

Drizzle the vegetables with balsamic vinegar. Make sure to use a high-quality variety that is thick and naturally sweet.

Balsamic Roasted Vegetables Recipe (8)
Balsamic Roasted Vegetables Recipe (9)

Roast Again

Once you’ve poured the balsamic over the contents of your baking pan and stirred it up really well, you’re ready for the final roast. Be sure to stir the veggies halfway through to reincorporate any balsamic vinegar that is resting on the bottom of the pan.

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Serve

Serve warm as a side dish or over a salad. I like to make a big batch of these veggies in the beginning of the week and reheat them for lunch all week long. Here are some serving suggestions:

  • Serve them on top of this kale salad, quinoa salad or this burrata salad.
  • They are a great partner to this balsamic pot roast.
  • Serve them with a loaf of homemade bread like this French bread or no knead bread.
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Store/Reheat

Store the balsamic vegetables in an airtight container in the refrigerator. When it’s time to reheat them, I prefer to broil them for 2-3 minutes in the oven because it restores some of their crispiness. However I have eaten them warmed in the microwave and even cold.

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Balsamic Vegetables Recipe FAQs

Can I use different vegetables for Balsamic Roasted Vegetables?

Yes, you really can choose your favorite vegetables in this recipe. Some suggestions include: yams, Japanese sweet potatoes or purple sweet potatoes, red or yellow potatoes, asparagus, edamame, carrots, zucchini, cauliflower, etc. etc.. Just try to use the same amount listed in this recipe.

Can I freeze this recipe?

I don’t suggest freezing this recipe.

How long do roasted vegetables last?

This recipe lasts for 5-7 days in an airtight container in the refrigerator.

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Balsamic Roasted Vegetables Recipe (15)

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Balsamic Roasted Vegetables

Laura

This simple balsamic roasted vegetables recipe is healthy and delicious! Preparing these roasted vegetables with balsamic vinegar is a great way to meal prep a huge batch of veggies for the week. Eat them on top of a salad or as a healthy & delicious side dish! Vegan, paleo, gluten-free, dairy-free and sugar-free!

5 from 13 votes

Course Main Course, Side Dish

Cuisine American, Italian

Servings 6 servings

Calories 180.5

Prep Time5 minutes minutes

Cook Time45 minutes minutes

Total Time50 minutes minutes

Ingredients

  • 3 cups sweet potatoes about 1 large or two small, cut into 1” cubes
  • 1 green pepper cut into 1” squares
  • 1 red pepper cut into 1” squares
  • 4 cups broccoli
  • 4 Tablespoons olive oil divided
  • 1 Teaspoon garlic salt divided
  • 2 Tablespoons balsamic vinegar

Instructions

  • Preheat oven to 450 degrees F.

  • Grease a large baking sheet, set aside.

  • Place cubed sweet potatoes into a large mixing bowl.

  • Drizzle sweet potatoes with 2 TBS olive oil and stir until combined.

  • Sprinkle ½ tsp garlic salt over oiled potatoes and stir until combined.

  • Pour sweet potatoes onto prepared baking sheet and roast for 15-20 minutes in the preheated oven until slightly browned, stirring once half way through.

  • Put peppers & broccoli into the mixing bow (that you mixed the sweet potatoes in).

  • Add 2 Tablespoons olive oil and stir until evenly coated.

  • Add ½ tsp garlic salt and stir until evenly distributed. (optional: add other spices like garlic powder, onion powder, Italian seasoning, etc.)

  • After sweet potatoes are slightly browned, add the pepper/broccoli mixture to the baking pan, stirring until everything is evenly distributed.

  • Return to oven and roast for 10 additional minutes or until they begin to become soft.

  • Remove from oven and drizzle balsamic vinegar over everything on the baking pan and stir until all the vegetables are evenly coated. (Add more if necessary).

  • Return to oven and roast for 10-15 more minutes until nicely browned, stirring halfway through.

  • Enjoy warm on a salad or as a yummy side dish!

Video

Notes

Ingredient Substitutions

  • Sweet potatoes:I recommend using yams, sweet potatoes, Japanese sweet potatoes or purple sweet potatoes! If none of those are your thing, you could really use any variety of potato, however you will need to bake any white/red/gold potato for slightly longer than sweet varieties, You can also omit the potatoes and just use a variety of other vegetables.
  • Peppers/Broccoli:The sky’s the limit with the kind of vegetables that can be used in this recipe! Asparagus, edamame, carrots, zucchini, cauliflower, etc. etc. etc. Just try to use the same amount listed in this recipe/
  • Olive oil.Any neutral oil can be used! Olive and avocado oils are my favorite! Use a flavored olive oil for extra flavor/
  • Garlic salt.This is a pantry staple for us. But if that’s not the case for you, simply substitute 1 tsp salt and 1/2-1 tsp garlic powder.
A note about balsamic vinegar:

For the best results, use a premium balsamic vinegar which should be thick, sweet, and pour like molasses instead of water. I recommend this 25-Year Aged Balsamic Vinegar or this Garlic Cilantro Balsamic Vinegar.

Serve

Serve warm as a side dish or over a salad. I like to make a big batch of these veggies in the beginning of the week and reheat them for lunch all week long.

Store

Store them in an airtight container in the refrigerator. When it’s time to reheat them, I prefer to broil them for 2-3 minutes in the oven because it restores some of their crispiness. However I have eaten them warmed in the microwave and even cold.

Nutrition

Serving: 1cup | Calories: 180.5kcal | Carbohydrates: 22.7g | Protein: 3.3g | Fat: 9.8g | Saturated Fat: 1.4g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 6.7g | Potassium: 407.6mg | Fiber: 4.5g | Sugar: 5.5g | Vitamin A: 15730IU | Vitamin C: 183.8mg | Calcium: 47mg | Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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Balsamic Roasted Vegetables Recipe (2024)

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