Updated: September 1, 2026
To pair with our lamb chop dinner the other night, I decided to create a timeless rustic classic – oven roasted vegetables. Oven roasted vegetables are a crowd pleaser for those who are all about flavor and for the more health-conscious eater. They are simple, easy to make, and taste even better when caramelized in balsamic vinegar! In this recipe, we will take a deep dive into the aromatic possibilities of roasted vegetables, my methods for cooking simple oven roasted vegetables with balsamic vinegar, and why you should roast vegetables.
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What is Roasting?
Roasting is a cooking method very similar to baking. Baking tends to focus more on the internal cooking of a food item, while roasting tends to use more air circulation. Roasting can also be used to enhance the flavor of a food item such as meat or a vegetable. Unlike baking, roasting vegetables result in a caramelized and crispy exterior. When it comes to cooking vegetables, I prefer to roast my veggies instead of boiling. Roasting preserves the vitamins and nutrients of vegetables. Roasting can also enhance the flavor of a vegetable through caramelization of its natural sugars.
Tool Recommendations for Oven Roasted Vegetables
My Favorite Extra Large Aluminum Sheet Pan!
I find that roasting with large sheet pan creates the perfect crispy texture & caramelization since veggies can spread out!
How to Roast Veggies In Oven – With Video
Below you will find step-by-step instructions with photos. More details can be found in the recipe card below.
STEP 1: Prepare the oven and pan –Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper and set aside.
STEP 2: Make the balsamic mixture – In a small bowl, whisk together the olive oil, balsamic vinegar, fresh rosemary, fresh thyme, garlic powder, onion powder, salt, and black pepper until combined.
STEP 3: Prepare and season the vegetables –Wash and chop the broccoli and carrots, then halve the baby red potatoes. Add everything to a large bowl, pour the balsamic mixture over the vegetables, and give it a good toss until evenly coated.
STEP 4: Roast the vegetables – Spread the vegetables in a single layer on the prepared baking sheet, leaving some space between them. Roast on the middle rack for 20–30 minutes, or until tender with caramelized, lightly crisp edges.
Quick Roasted Vegetable Video Tutorial
Tips for Balsamic Roasted Vegetables
- Cut the vegetables evenly –Try to keep the carrots and potatoes similar in size so they cook at roughly the same rate. Smaller pieces will roast faster than larger ones.
- Dry the vegetables well- After washing, remove as much excess moisture as possible. Wet vegetables are more likely to steam instead of developing those caramelized edges.
- Don’t overcrowd the pan – Spread the vegetables in a single layer with a little space between them. Use a second sheet pan if necessary.
- Use high heat –Roasting at 425°F (218°C) helps the vegetables become tender while developing browned, caramelized edges.
- Toss before roasting – I prefer tossing the vegetables with the olive oil and balsamic vinegar mixture in a large bowl rather than drizzling it over the baking sheet. This gives every piece a more even coating.
- Check for doneness – The vegetables are ready when the potatoes and carrots are fork-tender and the broccoli has browned, slightly crisp edges.
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FAQ
Why are my roasted vegetables soggy?
Overcrowding the baking sheet or leaving too much moisture on the vegetables can cause them to steam. Dry them thoroughly and arrange them in a single layer with space between each piece.
Should you cover vegetables when roasting?
No. Roast the vegetables uncovered so moisture can escape and the edges can brown and caramelize.
Can I prepare roasted vegetables ahead of time?
Yes. You can wash and chop the vegetables ahead of time and refrigerate them in an airtight container until you're ready to roast. For the best texture, toss them with the balsamic mixture just before cooking.
How do you know when roasted vegetables are done?
The carrots and potatoes should be fork-tender, while the broccoli should have tender stems with browned, slightly crisp edges.
Recipe Card
Oven Roasted Veggies Recipe
Ingredients
- 3 cups Broccoli , washed, chopped
- 3 cups Carrots, washed, chopped
- 3 cups Baby Red Potatos, washed, chopped
- 1/4 cup Olive Oil
- 2 tbsp Balsamic Vinegar
- 2 tbsp Fresh Rosemary, chopped
- 2 tbsp Fresh Thyme, chopped
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- Salt & Pepper to taste
Instructions
- Preheat oven to 425 degrees F (218 degrees C). Take a large baking sheet and line it with parchment paper. Set baking sheet aside.
- Take a small mixing bowl and combine 1/4 cup of Olive Oil, 2 tablespoons of Balsamic Vinegar, 2 tbsp of chopped Fresh Rosemary, 2 tbsp of chopped Fresh Thyme, 1/2 tsp Garlic Powder, 1/2 tsp Onion Powder, Salt and Pepper to taste. Whisk ingredients together and set aside.
- To prepare vegetables for roasting, first take a head of broccoli, wash and chop off tough stem portions, leaving small broccoli florets. Set broccoli inside a large mixing bowl. Next wash, peel and rough chop carrots. Add these to the same large mixing bowl, Lastly, wash and cut baby red potatoes in half. Add these to the mixing bowl. Pour olive oil balsamic mixture over vegetables in mixing bowl. Toss until well combined.
- Place all marinated chopped vegetables on parchment paper lined baking sheet. Make sure vegetables are well spread out to ensure even cooking. Roast in the oven on the middle rack for 20 – 30 minutes until vegetables are caramelized and slightly crispy. Remove from oven, serve, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Craving More?
If you make these Balsamic Roasted Vegetables, I’d love to see how they turn out! Tag me on Instagram @elicitfolio or leave a comment below and let me know what you think. Don’t forget to follow Elicit Folio on Pinterest for more easy and delicious recipes!
Yummo! I have a balsamic garlic chicken recipe that these vegetables are going to be perfect with. Thanks for another great one.
These look delicious. I love the tart sweetness of the balsamic vinegar with the vegetables. I can’t wait to make these.
Oven-roasted vegetables with balsamic vinegar sound like a delicious and healthy choice! Roasting brings out the natural sweetness of vegetables, and the addition of balsamic vinegar adds a delightful tangy flavor. It’s a perfect side dish for any meal and a great way to incorporate more veggies into your diet.
Love how simple and easy this is, and it is so healthy too! We are a vegetarian family, and it is nice to have some dinner ideas that are easy to put together.
Yum! This sounds and looks like a delicious side dish, I will try this out with one of our upcoming dinners.
I love how you incorporated balsamic vinegar to add a sweet and tangy flavour to the veggies. It sounds like a crowd-pleaser that is both nutritious and delicious!
I think I tried roasted vegetables one time a long time ago and I remember it was good. Would love to give it another try. This post made me want to try it. Thank you for sharing!