Simple Oven Roasted Vegetables with Balsamic Vinegar

Updated: September 10, 2026

Oven roasted vegetables are one of my favorite easy side dishes, and after making them many times, I’ve found that broccoli, carrots, and baby red potatoes are one of my favorite combinations. They roast well together, and I love how the earthy potatoes, slightly sweet carrots, and broccoli complement each other. For this balsamic roasted vegetables recipe, I toss everything with olive oil, balsamic vinegar, fresh rosemary, and thyme before roasting at high heat. The balsamic vinegar adds a subtle tangy sweetness while helping the vegetables develop those delicious caramelized edges that make roasted vegetables so good.

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What is Roasting?

Roasting is actually very similar to baking. However, roasting is a dry-heat cooking method that uses high heat to create tender vegetables with browned, caramelized edges. Unlike wet cooking methods such as boiling or steaming, roasting brings out the vegetables’ natural sweetness and creates deep amazing flavors. For this recipe, I roast the vegetables at 425°F (218°C) until the broccoli, carrots, and baby red potatoes are tender and lightly crisp.

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Ingredients

These simple ingredients create a flavorful balsamic roasted vegetable side dish. You can find the detailed measurements in the printable recipe card below.

• Broccoli – Roasts until tender with lightly crisp, browned edges that soak up the balsamic flavor.
• Carrots – Add natural sweetness that becomes even more pronounced as they caramelize.
• Baby red potatoes – Add a hearty, creamy texture and pair well with the broccoli and carrots.
• Olive oil – Helps the vegetables brown and prevents them from drying out while roasting.
• Balsamic vinegar – Adds a slightly sweet, tangy flavor that complements the roasted vegetables.
• Fresh rosemary – Adds a fragrant, earthy flavor that pairs especially well with the potatoes.
• Fresh thyme – Adds a subtle herbaceous flavor to the balsamic mixture.
• Garlic powder – Adds savory garlic flavor without the risk of fresh minced garlic burning.
• Onion powder – Adds another layer of savory flavor.
• Salt and black pepper – Enhance and balance the flavors of the vegetables and herbs.

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Tool Recommendations for Oven Roasted Vegetables

You only need a few basic kitchen tools to make balsamic roasted vegetables:

• Large baking sheet** -** Use a large sheet pan with enough room to spread the vegetables in a single layer so they roast instead of steam.
• Parchment paper** -** I recommend using parchment paper so it makes cleanup easier and helps prevent the vegetables from sticking to the pan.
• Large mixing bowl** -** Having a nice size mixing bowl handy gives you plenty of room to toss the broccoli, carrots, and potatoes evenly with the balsamic mixture.
• Small bowl and **whisk **– Perfect for combining the olive oil, balsamic vinegar, fresh herbs, and seasonings before adding them to the vegetables.
• Sharp knife** and **cutting board **-** Help you cut the vegetables into similarly sized pieces for more even cooking.

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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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Roasted Veggies Recipe Variations

One of my favorite things about roasted vegetables is how easy they are to customize. Try one of these variations depending on what you have on hand:

• Switch up the vegetables – Try Brussels sprouts, sweet potatoes, bell peppers, red onion, cauliflower, or green beans. Just keep in mind that the cooking times may vary depending on the type of vegetable.
• Use more root vegetables – You can combine carrots and potatoes with sweet potatoes or parsnips for a hearty mix of roasted root vegetables.
• Add a balsamic glaze – Finish the vegetables with a light drizzle of balsamic reduction or homemade balsamic glaze for an extra punch of sweet and tangy flavor.
• Make it slightly sweeter – Add a small amount of honey or brown sugar to the balsamic mixture for sweeter caramelized vegetables. See my Garlic Roasted Green Beans as a reference recipe. 
• Add Parmesan – Sprinkle freshly grated Parmesan over the vegetables during the last few minutes of roasting for a savory, cheesy finish.

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How to Serve Oven Roasted Vegetables

These balsamic roasted vegetables are a versatile side dish that pairs well with a variety of proteins and other dishes. Try serving them with:

• Pan-Seared Lamb Chops
• Grilled Lemon Chicken
• Air Fryer Teriyaki Salmon
• Pan Seared Filet Mignon
• Grilled Pork Chops
• White Rice
• Garlic Mashed Potatoes

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How to Store Balsamic Roasted Vegetables

• Refrigerator: Allow the roasted vegetables to cool to room temperature, then transfer them to an airtight container. Store in the refrigerator for up to 4-5 days.
• Freezer: You can freeze roasted vegetables for up to 3 months, although they may be softer once thawed. For best results, freeze them in a single layer before transferring them to a freezer-safe container or bag.
• Reheating: Reheat leftover balsamic roasted vegetables in a 400°F (204°C) oven or air fryer until warmed through and slightly crisp. The microwave also works, but the vegetables will have a softer texture.

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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!

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