This simple balsamic roasted vegetables recipe is so versatile! Eat it on top of a salad or as a healthy & delicious side dish! Vegan, paleo, gluten-free, dairy-free and sugar-free!
Say hello to my favorite vegetable recipe of all-time.
You all know I’m a creature of habit. When I find foods that I love I tend to stick with them until something better comes along! Well, these Balsamic Roasted Vegetables are no exception. I make them on a weekly basis {sometimes bi-weekly} and eat them for lunch almost every day!
Making lunch is not my favorite thing. After feeding my troops breakfast and homeschooling all morning, I am not really interested in complicated mid-day meals. That’s why I love these Balsamic Roasted Vegetables. One batch yields many days of lunches for me! I like to enjoy them on top of a salad, with a side of hummus, or just all by their delicious little selves. This recipe is highly customizable, and is paleo, vegan and sugar free!
How to make Balsamic Roasted Vegetables
I want to walk through this recipe with you step-by-step to help ensure your veggie roasting success!
Step 1: Roast the Sweet Potatoes Alone
This step is very important. The sweet potatoes need to roast significantly longer than the rest of the vegetables. Sometimes I cut them up and toss them in the microwave for 5-6 minutes to shorten their initial roasting time.
Roast them until they just barely begin to brown {like the photo below}.
Step 2: Add Vegetables & Roast Again
Next, we roast the sweet potatoes with the rest of the vegetables for a little longer. This ensures that they will become nice and brown and crispy before adding the balsamic vinegar!
Step 3: Add Balsamic Vinegar
I have to pause and remind you that not all balsamic vinegars are created equally. Do you see that photo below? A high-quality balsamic vinegar is thick and sweet. It has the consistency of maple syrup and can usually stand on it’s own very well.
My all-time favorite variety is Garlic Cilantro Balsamic Vinegar from The Twisted Olive {a small olive oil shop in my hometown}. It is like liquid gold and I am never without it in my pantry. I also love their 20-year aged balsamic! This recipe requires an excellent balsamic vinegar, or you may need to add some maple syrup or honey to the recipe for the sweetness that makes it so special!
Just drizzle it on the veggies in the pan and stir until it’s evenly distributed!
Step 4: Roast Again
Once you’ve poured the balsamic over the contents of your baking pan and stirred it up really well, you’re ready for the final roast! Be sure to stir the veggies halfway through to reincorporate any balsamic vinegar that is resting on the bottom of the pan!
Serve/Store/Reheat
Serve warm as a side dish or over a salad! I like to make a big batch of these veggies in the beginning of the week and reheat them for lunch all week long!
Store them in an airtight container in the refrigerator. When it’s time to reheat them, I prefer to broil them for 2-3 minutes in the oven because it restores some of their crispiness. However I have eaten them warmed in the microwave and even cold! 😉
Balsamic Roasted Vegetables: Substitutions
Here are a few possible substitutions that can be made in this recipe!
- Sweet potatoes: I recommend using yams, sweet potatoes, Japanese sweet potatoes or purple sweet potatoes! If none of those are your thing, you could really use any variety of potato, however you will need to bake any white/red/gold potato for slightly longer than sweet varieties!
- Peppers/Broccoli: The sky’s the limit with the kind of vegetables that can be used in this recipe! Asparagus, edamame, carrots, etc. etc. etc. Just try to use the same amount listed in this recipe!
- Olive oil. Any neutral oil can be used! Olive and avocado oils are my favorite! Use a flavored olive oil for extra flavor!
- Garlic salt. This is a pantry staple for us. But if that’s not the case for you, simply substitute 1 tsp salt and 1/2-1 tsp garlic powder.
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Balsamic Roasted Vegetables
Ingredients
- 3 cups sweet potatoes about 1 large or two small, cut into 1” cubes
- 1 green pepper cut into 1” squares
- 1 red pepper cut into 1” squares
- 4 cups broccoli
- 4 TBS olive oil divided
- 1 tsp garlic salt divided
- 1-2 TBS balsamic vinegar
Instructions
- Preheat oven to 450 degrees F.
- Grease a large baking sheet, set aside.
- Place cubed sweet potatoes into a large mixing bowl.
- Drizzle sweet potatoes with 2 TBS olive oil and stir until combined.
- Sprinkle ½ tsp garlic salt over oiled potatoes and stir until combined.
- Pour sweet potatoes onto prepared baking sheet and roast for 15-20 minutes in the preheated oven until slightly browned, stirring once half way through.
- Put peppers & broccoli into the mixing bow (that you mixed the sweet potatoes in).
- Add 2 TBs olive oil and stir until evenly coated.
- Add ½ tsp garlic salt and stir until evenly distributed. (optional: add other spices like garlic powder, onion powder, Italian seasoning, etc.)
- After sweet potatoes are slightly browned, add the pepper/broccoli mixture to the baking pan, stirring until everything is evenly distributed.
- Return to oven and roast for 10 additional minutes or until they begin to become soft.
- Remove from oven and drizzle 1 TBS balsamic vinegar over everything on the baking pan and stir until all the vegetables are evenly coated. (Add more if necessary).
- Return to oven and roast for 10-15 more minutes until nicely browned, stirring halfway through.
- Enjoy warm on a salad or as a yummy side dish!
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Emily Swanson
I love how roasting veggies can really bump up the flavor and cause people who don’t normally love veggies to like them. I just tried your method. I didn’t have bell peppers but I used onions and carrots in place of them. The sweet potatoes came out sooo crispy and just perfect. Thank you Laura!
And that balsamic vinegar that you get locally sounds AMAZING; I don’t think I’ve ever had vinegar like that.