Balsamic Roasted Vegetables
These easy balsamic roasted vegetables are flavorful, irresistible, and easy to adapt with what vegetables you have on hand.
Roasting is one of my favorite ways to prepare vegetables. It makes the flavors come alive. I always experiment with different herbs and seasonings. Keep in mind that you can roast nearly any vegetable. The key is cutting them to approximately the same size so they cook evenly, or adding them at slightly different times. You can do either for this recipe. You’ll want to cut the carrots and the parsnips (or any other hard root vegetables) a little smaller than the mushrooms and onions, because they’ll take a little longer to roast.
Alternatively, you can roast them for 10-15 minutes prior to adding the mushrooms and onions. You’ll have to split the seasonings and use two separate bowls for this method, so I usually just opt for slicing those parsnips and carrots a little smaller, because it’s way easier and I don’t like doing dishes.
I often just roast vegetables with olive oil, salt, and pepper, but I have to say, these balsamic roasted vegetables are a show-stopper in terms of flavor. The balsamic vinegar not only adds tons of outstanding flavor, but the sugars in it also help the vegetables caramelize. I mean, just take a look at the mushrooms! That caramelization is completely irresistible.
About these balsamic roasted vegetables:
This is a great recipe to meal prep and eat throughout the week. They’re so good on a salad, cold or warmed up quickly in the microwave. They’re also wonderful with quinoa (think Buddha bowls) or in a roasted vegetable wrap. You can also reheat them in a toaster oven (set it to bake and put them in for 10-15 minutes at 425ºF) or in a dry frying pan – just toss them around over medium-high heat until they’re warmed through.
These are a simple but outstanding side dish with chicken or steak (or pretty much anything), but can also serve as a a really tasty main dish. Try sprinkling them with feta or goat cheese or tossing in some chickpeas for added protein.
Once you guys try these, you’re not going to want to eat vegetables any other way!
If you love roasted vegetables as much as I do, I have you covered with a ton of great recipes. Try these:
- Roasted Parmesan Broccoli
- Roasted Brussels Sprouts Recipe with Asiago
- Oven Roasted Sweet Potatoes
- Roasted Green Beans with Parmesan and Basil
- Roasted Radishes
- Roasted Sweet Potatoes and Shallots
- or this list of over 40 Roasted Vegetable Recipes!
- 3 large carrots, peeled and sliced into ¼ inch thick rounds
- 3 large parsnips, peeled and sliced into ¼ inch thick rounds
- 1 large yellow onion, roughly chopped, or sliced lengthwise into wedges
- 8 ounces white mushrooms, halved or quartered
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper, more or less to taste
- Preheat oven to 425°F. Combine balsamic vinegar, olive oil, thyme, salt, and pepper in a large bowl. Add prepared vegetables, and stir well with spoon (or your hands!) until vegetables are coated.
- Spread vegetables onto baking sheet in single layer. Roast in preheated oven until carrots and parsnips are tender, 30-40 minutes, stirring every 15 minutes or so. Serve immediately.
- When slicing the carrots and parsnips, cut the “skinny ends” a little larger than ¼ inch, closer to one inch, so they don’t burn.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 130 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 200mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 5g Sugar: 7g Sugar Alcohols: 0g Protein: 2g
Difficulty: Very easy.
Just for fun…here are the original photos for this recipe. It’s fun to look back and see how much you can learn just by teaching yourself and keeping at something.