You are going to love delicious, easy to make Roasted Balsamic Vegetables. One of my favourite side dishes that pairs well with most main course dinners.
For those of you who can take or leave eating vegetables with any regularity, you have got to try roasting them! It gives veggies a whole new taste that you are going to love. The addition of balsamic vinegar gives them a tanginess that takes these vegetables to a whole new level. Even Gerald, a self-professed vegetable disliker enjoyed them done like this. I kept catching him walking back to sneak another bite!
Roasted Balsamic Vegetables are best to enjoy right out of the oven. The flavour of the dressing combines very nicely with a few sprigs of fresh rosemary and a sprinkle of feta if you want to add a little something before serving. I do take the leftovers to work the next day in salad form which is also good. I will provide a recipe for Roasted Balsamic Vegetable Salad at a later date.
I try to keep the use of olive oil to a minimum in order to keep this recipe low calorie and healthy. I really don’t think that it needs much olive oil especially if you have sprayed the baking pan(s) with vegetable spray. A little olive oil is necessary, though, for a nice flavour enhancer. I will usually spray the veggies themselves with vegetable spray as well to ensure that they won’t stick to the baking pan(s). An important note that I’ve also included in the recipe below is to be sure to toss the vegetables frequently otherwise they are likely to burn. They are quite delicate under such high heat. The high oven temperature is necessary to the create the carmelization you want to achieve for great flavour. Just be sure to watch them closely while they are roasting!
I found that the roasting time other recipes similar to this one suggest really varies. It is key to this recipe’s success that the vegetables are relatively uniform in size. You want to avoid sogginess and overall veggie deconstruction which can occur once they have been refrigerated. I tend to undercook the vegetables rather than overcook as I usually plan on having leftovers for the next day. If you are roasting these veggies and don’t expect to have leftovers, then I would add a little more roasting time.
- 1 Sweet Potato, peeled, cut into large chunks
- 1 Red Pepper, cut into chunks
- 2 Cups Broccoli florets, uniform in size
- 2 Cups Cauliflower florets, uniform in size
- 2 Carrots, peeled and cut, lengthwise into 1 1/2 " pieces
- 3/4 Cup Red Onion, cut into large chunks
- 2 Cups Brussel Sprouts, halved
- 1-2 Cloves Garlic, minced
- 2 Tbsp Olive Oil
- 3-4 Tbsp Balsamic Vinegar
- 2 Tbsp Italian Seasoning
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
Heat oven to 425 degrees. Spray a large baking pan or two if one won't be big enough, with vegetable spray and set aside. The vegetables need to be spaced out enough so that they are in one layer. This will allow all of the veggies to brown evenly. Using a large bowl, add in all of the veggies that have been chopped. In a small bowl combine the olive oil, balsamic vinegar, garlic, Italian seasoning, salt and pepper. Whisk to mix well. Drizzle the dressing evenly over the vegetables. Toss with a large spoon to evenly coat the veggies with the dressing. Transfer the vegetables to the prepared baking pan(s). Place in oven and roast for 20-30 minutes. I like the veggies to be a little on the under cooked side so I take them out earlier rather than later. If you prefer them to be a little softer, then you will need to increase the roasting time. It is very important to remove the veggies from the oven periodically while roasting and toss them so that one side doesn't get too roasted and the other side not enough.
The photos that I have used for this post represent a couple of different versions of this side dish. I wanted to demonstrate the versatility of the recipe. Whatever vegetables you prefer to add or happen to have on hand will work. I have included specific amounts of ingredients as a guideline. If you would like to use more balsamic vinegar, by all means, drizzle more on. If you would like to achieve a dish similar to the ones pictured here, then all you have to do is follow the recipe above! One other tip worth mentioning is to not chop the veggies too small. They need to be good-sized pieces that are as uniform as possible so that they don’t get overcooked. You want the veggies to cook at the same pace.
Here are a couple of photos of the uncooked vegetables. Once I have them spread out on the baking pan(s), I turn them to ensure that they are well spaced out and have the largest surface area on the pan itself. When you take them out of the oven to toss them again, be sure that they are turned to the other side that was not on the pan for an even roasting.
Here you can see the finished product. Roasted Balsamic Vegetables that are nicely carmelized but not overcooked.