These simple Balsamic Roasted Vegetables are healthy and delicious! Preparing these roasted vegetables with balsamic vinegar is a great way to meal prep a huge batch of veggies for the week. Eat them on top of a salad or as a healthy & delicious side dish.
These Balsamic Roasted Vegetables are so delicious that I make them all the time. They are a healthy side dish and a great way to meal prep veggies for the week.
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. I also prefer my vegetables cooked rather than eating them raw. That's why I love these Balsamic Roasted Vegetables.
Meal prepping a batch of these roasted vegetables with balsamic vinegar makes my weeks easier, more nutritious and delicious. I like to enjoy them on top of a salad, with a side of hummus, or as-is. This recipe is highly customizable, and is paleo, vegan and sugar free!
Balsamic Roasted Vegetables: Ingredients & Substitutions
Here are a few possible substitutions that can be made for roasted vegetables with balsamic vinegar.
- 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, You can also omit the potatoes and just use a variety of other vegetables.
- Peppers/Broccoli. The sky's the limit with the kind of vegetables that can be used in this recipe. Asparagus, edamame, carrots, zucchini, cauliflower, 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 ½-1 tsp garlic powder.
How to Make Balsamic Roasted Vegetables
I want to walk through making this recipe with you step-by-step to help ensure your veggie roasting success. Don't forget to watch the video too.
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 the sweet potatoes until they just barely begin to brown, stirring once halfway through.
Add Vegetables & Roast Again
Next, roast the sweet potatoes with the rest of the vegetables again. This ensures that they will become nice and brown and crispy before adding the balsamic vinegar.
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.
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 Balsamic Roasted Vegetables
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. Here are some serving suggestions:
- Serve them on top of this kale salad, quinoa salad or this burrata salad.
- They are a great partner to this balsamic pot roast.
- Serve them with a loaf of homemade bread like this French bread or no knead bread.
Store/Reheat
Store the balsamic vegetables 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.
Recipe FAQs
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.
I don't suggest freezing this recipe.
This recipe lasts for 5-7 days in an airtight container in the refrigerator.
More Delicious Recipes
Here are some of our favorite vegetable side dishes!
- Want to roast some veggies solo? Try this roasted broccoli recipe and these roasted carrots.
- Brussels Sprouts. This recipe for Balsamic Roasted Brussels Sprouts will turn a sprouts-hater into a sprouts-lover, also try these Bacon Brussel Sprouts and this Brussel Sprouts Salad.
- Sweet Potatoes. This healthy sweet potato casserole is one of my favorite side dishes! If you like crisp potatoes (as opposed to mashed) try these maple roasted sweet potatoes.
- Green Beans. I always make these apple cider sautéed green beans on Thanksgiving. These Parmesan roasted green beans are also a huge hit.
- Spaghetti squash mac and cheese and this vegetable mac and cheese are great recipes to feed non-veggie enthusiasts.
- We LOVE these balsamic roasted beets. They're like vegetable candy.
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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!
Video
Notes
Ingredient Substitutions
- 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, You can also omit the potatoes and just use a variety of other vegetables.
- Peppers/Broccoli: The sky's the limit with the kind of vegetables that can be used in this recipe! Asparagus, edamame, carrots, zucchini, cauliflower, 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 ½-1 tsp garlic powder.
A note about balsamic vinegar:
For the best results, use a premium balsamic vinegar which should be thick, sweet, and pour like molasses instead of water. I recommend this 25-Year Aged Balsamic Vinegar or this Garlic Cilantro Balsamic Vinegar.Serving/Storage
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.Nutrition
Photos in this post were taken by Jamie from Dishing Out Health.
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Karen
So delicious!!! Made this last night. Perfect side dish for any meal! I had more sweet potatoes than the recipe called for but it didn’t matter!! Will be making this over and over!!
Raeanne
Thank you for the hint regarding roasting the sweet potatoes by themselves. I intend to try this recipe this weekend.
Claudia
Very flavorful wondetful tastimg dish. I will make this many times.
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.