Roasted Balsamic Vegetables is a classic dish that combines the deep, tangy flavor of balsamic vinegar with the rich sweetness of roasted vegetables. Perfect for family dinners, special occasions, or meal prep, this recipe is easy to prepare and incredibly versatile. It’s a great way to enjoy a mix of colorful, nutrient-packed vegetables that are elevated by a simple yet flavorful balsamic glaze. Whether you’re looking for a vegetarian side dish or a hearty vegan main, Roasted Balsamic Vegetables is a perfect choice.
What Is Balsamic in Cooking?
Balsamic vinegar is a dark, concentrated vinegar made from grape must (freshly crushed grape juice with all the skins, seeds, and stems). It originates from Italy and has been a staple in Mediterranean cooking for centuries. In this recipe, the balsamic vinegar provides a rich, tangy depth to the vegetables, making them more flavorful and appetizing.
Ingredients
For the Roasted Balsamic Vegetables:
- 2 large carrots, peeled and cut into chunks
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced into rounds
- 1 red onion, quartered
- 2 cups Brussels sprouts, halved
- 3 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons honey (optional for added sweetness)
- 1 teaspoon fresh rosemary, chopped
- Salt and pepper, to taste
Optional Garnish:
- 1 tablespoon chopped parsley
- 1 teaspoon lemon zest
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Roasting vegetables at a high temperature brings out their natural sweetness and gives them a slightly crispy, caramelized exterior.
Step 2: Prepare the Vegetables
Peel and chop the carrots, bell peppers, zucchini, red onion, and Brussels sprouts into bite-sized pieces. Ensure all the vegetables are roughly the same size for even roasting. Place the prepared vegetables on a large baking sheet lined with parchment paper for easy cleanup.
Step 3: Make the Balsamic Glaze
In a small bowl, whisk together the balsamic vinegar, olive oil, honey (if using), chopped rosemary, salt, and pepper. This glaze will coat the vegetables and give them their signature flavor.
Step 4: Toss the Vegetables in the Glaze
Drizzle the balsamic glaze over the vegetables on the baking sheet. Use your hands or a spatula to toss the vegetables, ensuring each piece is evenly coated.
Step 5: Roast the Vegetables
Spread the vegetables out in an even layer on the baking sheet, making sure they are not too crowded. This allows them to roast properly rather than steam. Place the baking sheet in the preheated oven and roast the vegetables for 25-30 minutes, or until they are tender and caramelized. Be sure to flip the vegetables halfway through the roasting time for even cooking.
Step 6: Serve and Garnish
Once the vegetables are roasted to perfection, remove them from the oven. Garnish with freshly chopped parsley and a sprinkle of lemon zest for a bright, fresh finish. Serve immediately and enjoy!
Tips and Variations
Can You Freeze Roasted Root Vegetables?
Yes, you can freeze roasted root vegetables like carrots, parsnips, and Brussels sprouts. Allow them to cool completely before transferring them to an airtight container or freezer bag. They will keep well in the freezer for up to three months. To reheat, simply place them in the oven at 350°F (175°C) until warmed through.
Do You Put Balsamic Vinegar on Before or After Cooking?
In this recipe, balsamic vinegar is added before roasting. This allows the vinegar to reduce slightly and become more concentrated, infusing the vegetables with its tangy flavor. For extra flavor, you can drizzle a bit of fresh balsamic vinegar over the vegetables just before serving.
Variations to Try:
- With Rosemary and Garlic: Add a few cloves of minced garlic to the balsamic glaze for a deeper, more savory flavor. Rosemary pairs exceptionally well with roasted vegetables.
- With Balsamic and Honey: For a slightly sweeter twist, increase the honey in the glaze or try substituting it with maple syrup. The combination of balsamic vinegar and honey creates a delicious sweet and tangy flavor profile.
- Add Different Vegetables: Feel free to mix and match your favorite vegetables. Sweet potatoes, butternut squash, and beets work wonderfully in this dish and provide a heartier, more filling meal.
- Balsamic Roasted Vegetables Jamie Oliver Style: Inspired by Jamie Oliver, you can add cherry tomatoes and basil leaves for a more Mediterranean twist. The tomatoes become juicy and sweet when roasted, adding another layer of flavor.
Nutritional Information (Per Serving)
- Calories: 180 kcal
- Fat: 10g
- Carbohydrates: 22g
- Protein: 3g
- Fiber: 6g
- Sugar: 12g
- Sodium: 240mg
This dish is low in calories and fat while being high in fiber and essential vitamins. It’s a great choice for those looking to enjoy a flavorful, healthy meal that’s packed with nutrients.
Roasted Balsamic Vegetables are a simple yet flavorful dish that highlights the natural sweetness of vegetables combined with the tanginess of balsamic vinegar. Whether you’re serving them as a side dish or a main course, these vegetables are sure to impress. Don’t hesitate to make this dish your own by experimenting with different vegetables, herbs, and even fruits like pears or apples.
Ready to try this recipe? Leave a comment below to share your experience, and don’t forget to check out our other vegetable recipes, like our Roasted Butternut Squash and Sweet Potato Bisque or Balsamic Roasted Eggplant with Lemon on easycrispyrecipes.com. Also, be sure to subscribe to our newsletter for more delicious recipes and cooking tips.