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These Balsamic Roasted Vegetables are loaded with sweet potato, asparagus, bell peppers, red onion, dijon mustard, balsamic vinegar, and a few spices! Easy. Healthy. Flavorful. Gluten Free. Vegan. showmetheyummy.com #roastedvegetables #summer #vegan #recipe
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5 from 4 votes

Balsamic Roasted Vegetables

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Keyword: gluten free, healthy, vegan
Servings: 4 people
Calories: 148kcal


  • cup  diced sweet potato
  • cup  asparagus trimmed and cut into thirds*
  • cup  chopped red bell pepper
  • 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


  • 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!
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*Could replace with 1 cup green beans, trimmed **See photos/video for visual on veggie cuts.


Calories: 148kcal | Carbohydrates: 25g | Protein: 3g | Fat: 4g | Sodium: 664mg | Potassium: 547mg | Fiber: 5g | Sugar: 9g | Vitamin A: 10690IU | Vitamin C: 84.6mg | Calcium: 55mg | Iron: 2.3mg