Balsamic Roasted Vegetables are a flavorful and vibrant side dish that brings out the natural sweetness of seasonal produce. The balsamic glaze adds a delightful tangy sweetness that balances the savory, roasted flavors. Simple yet elegant, these vegetables are a versatile accompaniment to any main course or a delicious addition to salads and grain bowls.
Try this recipe with your favorite veggies! The balsamic glaze goes perfectly with just about any vegetable, including potatoes, bell peppers, zucchini, carrots, parsnips, squash, pumpkin, asparagus, green beans, cauliflower, red onions, shallots, mushrooms, and more.
Balsamic Roasted Vegetables
Ingredients
- 10 medium potatoes, peeled and cubed
- 4 large carrots, peeled and cut into 1/2-inch chunks
- 1 medium onion, cut into 1/4-inch slices
- 1/3 cup balsamic vinegar
- 1/4 cup unsalted butter, melted
- 8 sprigs fresh thyme
- 1 tsp minced garlic
- 1 tsp salt
- 1/2 tsp fresh ground black pepper
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Coat a 9×13-inch baking pan with cooking spray.
- Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
- Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
- Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.
Notes
This is a perfect dish for just about any vegetables! Add asparagus, green beans, squash, mushrooms, and more.
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