Balsamic Roasted Vegetables

Delicious and Nutritious Balsamic Roasted Vegetables

These balsamic roasted vegetables are a simple, healthy, and incredibly flavorful addition to your meal rotation. Perfect for meal prepping, this recipe allows you to prepare a large batch of vegetables to enjoy throughout the week. Whether served as a nutritious side dish, atop a fresh salad, or paired with hummus, these roasted vegetables are versatile and satisfying.

The process is straightforward: roasting enhances the natural sweetness of the vegetables, while a drizzle of balsamic vinegar adds a tangy richness. This recipe is adaptable for various dietary needs, being paleo, vegan, and sugar-free, and offers room for creativity with ingredient swaps and additions.

Customizable Ingredients for Perfect Results

Core Ingredients and Substitutions

  • Sweet Potatoes: Choose from yams, Japanese sweet potatoes, or purple varieties. Alternatively, substitute with other potatoes, adjusting baking times accordingly, or skip potatoes and use a mix of vegetables.
  • Mixed Vegetables: Options include broccoli, bell peppers, carrots, zucchini, asparagus, or cauliflower. Use an equivalent amount to maintain balance.
  • Olive Oil: Opt for neutral oils like avocado oil or flavored olive oils for added depth.
  • Seasoning: Garlic salt can be replaced with a mix of salt and garlic powder.
  • Balsamic Vinegar: High-quality, aged balsamic vinegar is essential for its thick texture and natural sweetness.

Step-by-Step Guide to Roasting Balsamic Vegetables

1. Start with Sweet Potatoes

Sweet potatoes require more time to roast than other vegetables. Roast them solo until slightly browned, stirring midway. For quicker results, microwave the diced sweet potatoes for 5–6 minutes before roasting.

2. Add the Remaining Vegetables

Combine the sweet potatoes with other chopped vegetables and return them to the oven. This step ensures all veggies achieve a crispy, caramelized texture.

3. Incorporate Balsamic Vinegar

Drizzle the roasted vegetables with a premium balsamic vinegar. Stir to coat evenly, allowing the flavors to meld beautifully.

4. Final Roast

Roast the balsamic-coated vegetables until they reach perfection, stirring halfway to ensure the vinegar evenly coats all pieces.

5. Serve and Enjoy

These vegetables can be enjoyed warm as a side dish, tossed into salads, or eaten on their own. Prepare a batch early in the week for effortless meal options.

Serving Suggestions

  • Pair them with salads like kale, quinoa, or burrata.
  • Serve alongside a hearty dish such as balsamic pot roast.
  • Complement them with homemade bread like French bread or no-knead bread.

Storing and Reheating

Store leftovers in an airtight container in the refrigerator. To reheat, broil for 2–3 minutes to restore crispiness, or warm in the microwave. These vegetables are also delicious served cold, making them ideal for quick, healthy meals.

Balsamic Vegetables Recipe FAQs

Can I use different vegetables for Balsamic Roasted Vegetables?

Yes, you really can choose your favorite vegetables in this recipe. Some suggestions include: yams, Japanese sweet potatoes or purple sweet potatoes, red or yellow potatoes, asparagus, edamame, carrots, zucchini, cauliflower, etc. etc.. Just try to use the same amount listed in this recipe.

Can I freeze this recipe?

I don’t suggest freezing this recipe.

How long do roasted vegetables last?

This recipe lasts for 5-7 days in an airtight container in the refrigerator.

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