This Balsamic Roasted Vegetables Recipe is gluten-free, vegan, and so easy to make. This healthy side dish is made up of your favorite veggies coated in a tangy balsamic dressing.
Sometimes it can be hard to make sure you’re eating plenty of veggies. So it’s important to have creative and delicious ways to get them in. Enter this balsamic roasted vegetables recipe!
Healthy, delicious, flavorful, and the perfect way to pack those veggies in!
Ingredients
There are two parts to today’s recipe: the vegetables and the seasonings…and they’re both SO important!
- Sweet Potato – I love to use a starchy vegetable when I roast veggies. It really bulks up the recipe!
- Asparagus – you have to have something green and asparagus is one of my favs! Feel free to also use broccoli, green beans, or Brussels sprouts!
- Red Bell Pepper – bell pepper add such delicious sweetness. I used red because I love the color so feel free to use whatever bell pepper you want.
- Red Onion – brings delicious, caramel-y sweetness to the recipe.
- Olive Oil – helps the veggies achieve that crisp-tender texture without burning in the oven.
- Balsamic Vinegar, Dijon Mustard, Salt, Pepper, Garlic Powder, and Dried Basil – makes up an ultra-flavorful, tangy, sweet, slightly spicy balsamic dressing for the veggies.
How to make
- Prep your veggies then place them in a large bowl.
- In a smaller bowl, whisk together oil, mustard, vinegar, salt, garlic powder, basil, and pepper.
- Pour the balsamic dressing over the vegetables, mix together, and let marinate for 30 minutes.
- Transfer the veggies to a baking sheet lined with a silicone mat and spread in an even layer.
- Bake for 20-30 minutes, stirring a couple times, then serve and enjoy!
What temperature is best for roasting vegetables?
I always roast my vegetables at 425ºF. I think it’s the perfect temperature because it cooks the veggies relatively quickly but they’re still that perfect golden-brown color and slightly crispy texture.
Can you use other veggies?
Absolutely! Literally anything will work. Try broccoli, cauliflower, squash, zucchini, carrots, Brussels sprouts, green beans, beets, radishes, mushrooms, you name it!
What to serve with balsamic roasted vegetables
These veggies are perfect as a super light vegetarian lunch or as a flavorful side to an entree! Here are some ideas.
How to store
Leftover roasted vegetables will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.
To reheat, thaw in the fridge if frozen then bake or microwave to warm.
Enjoy!
– Jennifer
Balsamic Roasted Vegetables
Equipment for this recipe
Ingredients
- 1 cup diced sweet potato
- 1 cup asparagus trimmed and cut into thirds*
- 1 cup chopped red bell pepper
- 1 cup chopped red onion
- 1 tablespoon olive oil
- 1 tablespoon dijon mustard
- 2 tablespoons balsamic vinegar
- 1/2 - 1 teaspoon salt plus more to taste
- 1 teaspoon garlic powder
- 1-2 teaspoon dried basil
- 1/2 teaspoon black pepper
- Feta, fresh herbs optional for topping
Instructions
- Place prepared vegetables into a large bowl. Set aside.
- In another small bowl, whisk together oil, mustard, vinegar, salt, garlic powder, basil, and pepper.
- Pour over vegetables.
- Let marinate for at least 30 minutes, if possible.
- Pre-heat oven to 425 degrees F and line a baking sheet with a silicone mat.
- Dump veggies onto prepared sheet then spread into an even single layer.
- Bake for 20-30 minutes, stirring every 10 minutes.
- You may need more or less time depending on the cut of your veggies.**
- Taste and re-season, if necessary, and enjoy!
Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
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