Simple Oven Roasted Vegetables with Balsamic Vinegar

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.

One Minute Cooking Tutorial Video:

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.

Tips For Roasting Vegetables:

Roasting vegetables are quick and easy. All you need is a large sheet pan, a quality oil like olive oil, coconut oil, or avocado oil, and a good seasoning mix. Here are a few tips to serve delicious roasted vegetables:

• Select Fresh Vegetables: I recommend using fresh vegetables, not previously frozen vegetables. Frozen veggies can hold water, which can ruin the texture and seasoning during roasting. However, if all you have are frozen vegetables, I recommend letting them defrost slightly. After defrosting, simply pat them dry prior to cooking.

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!

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• Evenly Cut Vegetables: Oven roasted vegetables do not have to be cut perfectly, however, try to chop them as evenly as possible. This will allow for even cooking during the roasting process.
• Spread Vegetables Out: Do not stack vegetables on top of one another. Spreading out your vegetables will allow for proper air circulation during the roasting process, which will lead to caramelization and a nice crispy texture.

• Cook on High Heat: Always roast with high heat to serve gourmet-level roasted vegetables. Roasting vegetables on high heat also allows vegetables to caramelize their own natural sugars, which actually results in a sweeter outcome.
• Add Acidity: Roasting vegetables with lemon juice or balsamic vinegar, will lead to brighter flavors after roasting. Acidity helps the flavors of vegetables shine through.

Oven Roasted Vegetables with Balsamic Vinegar

Elicit Folio

Elevate your vegetable side dish for dinner with this simple oven roasted vegetable recipe. This recipe will have your vegetables crisp, caramelized, and utterly delicious!

5 from 4 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine American

Servings 4

Calories 234 kcal

Ingredients

  

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• 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

Calories: 234kcalCarbohydrates: 25gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 392mgPotassium: 816mgFiber: 6gSugar: 8gVitamin A: 16648IUVitamin C: 75mgCalcium: 89mgIron: 2mg

Keyword balsamic roasted vegetables, crispy roast vegetables, healthy vegetable side dish recipes, oven roasted root vegetables, oven roasted vegetables, roast vegetables with balsamic vinegar, roasted mixed vegetables, roasted root vegetables, sheet pan roasted vegetables

Tried this recipe?Let us know how it was!

If you follow the simple recipe above and use fresh ingredients where possible, you are sure to make a statement with your next roasted vegetable side dish. Sometimes the simplicity of ingredients can yield extraordinary results! Happy roasting!