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Balsamic Roasted Vegetables Recipe

Balsamic Roasted Vegetables Recipe

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  • 2 tablespoons balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 2 teaspoons finely chopped fresh thyme
  • 1 teaspoon finely chopped fresh basil
  • 2 large red onions, halved, thinly sliced
  • 1 yellow bell pepper, cut into 1/2-inch-wide strips
  • 1 red bell pepper, cut into 1/2-inch-wide strips
  • 1 orange bell pepper, cut into 1/2-inch-wide strips
  • 1 1-pound eggplant, quartered lengthwise, cut crosswise into 1/2-inch slices
  • 1/2 pound yellow squash (about 2 medium), cut into 1/3-inch-thick rounds
  • 1/2 pound zucchini (about 2 medium), cut into 1/3-inch-thick rounds

Recipe Preparation

  • Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper. Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

  • Preheat oven to 450°F. Toss onions and next 6 ingredients in large bowl; sprinkle with coarse salt and pepper. Add dressing; toss to coat. Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 35 minutes.

Recipe by Kelsey Nixon, Shane LyonsReviews Section

Balsamic Roasted Vegetables Recipe

Veggies are nutritious within themselves. But with this roasted vegetables with balsamic vinegar recipe, utilizing various herbs and olive oil, both nutrient and flavor profiles are sure to be uplifted!

Veggies are nutritious within themselves. But with this roasted vegetables with balsamic vinegar recipe, utilizing various herbs and olive oil, both nutrient and flavor profiles are sure to be uplifted! Simply enjoy balsamic roasted vegetables on their own, pair with grilled chicken breasts or baked fish of choice, or top on salads or whole grain noodles!

(Yield: approximately 8, 1 cup servings)

Calories: 96 cals
Protein: 1 gram
NET Carbohydrate: 5 grams
Fat: 7 grams, approximately 5 grams monounsaturated fat

  • ¼ cup balsamic vinegar
  • 2 teaspoons Dijon mustard
  • ¼ cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • 2 zucchinis, cubed
  • 2 medium onions, thinly sliced
  • 3 assorted bell peppers, cut into ½-inch slices
  • 1 head of cauliflower, cut into bite-sized florets
  • Coarse salt and pepper to taste

*Feel free to swap out or add favorite or in-season veggies!

Start by whisking together vinegar and mustard in a medium-sized bowl. Gradually add in olive oil then stir in seasonings. The roasted vegetable marinade can be made a day ahead, but be sure to cover and chill until use.

Preheat oven to 450 degrees Fahrenheit. Toss roasted veggies in marinade and season with salt and pepper to taste. Divide the veggies onto two nonstick baking sheets and roast for approximately 35 minutes, or until golden brown. Serve and enjoy as desired!

Roasted vegetables are super versatile and will go with so many things. Given the balsamic flavouring they are best with mildly flavoured chicken, meat or fish dishes – such as a roast. A good piece of meat or fish plus a side dish of potatoes (of any variety) are the perfect options for this vegetable dish.

Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
  • 2 large parsnips, peeled, quartered, and cut into 1/2-inch-thick slices
  • 3 small beets, peeled, quartered, and cut into 1/4-inch-thick slices
  • 2 carrots, cut into 1/2-inch-thick slices
  • 1 turnip, peeled, quartered, and cut into 1/4-inch-thick slices
  • 1 small rutabaga, peeled, quartered, and cut into 1/4-inch-thick slices
  • Salt, to taste
  • Freshly ground pepper, to taste

Preheat oven to 450°. Whisk together first 3 ingredients in a bowl. Add parsnip and next 4 ingredients toss until vegetables are well coated. Add salt and pepper, and toss again. Place in a single layer on a rimmed baking sheet, and bake at 450° for 15 minutes. Stir vegetables, and bake 15 more minutes or until slightly crisp and golden but tender.

Balsamic Roasted Vegetables

0 hour 0 hour

2 Tbsp Chelsea Easy Pour Golden Syrup
1 Tbsp balsamic vinegar
2 Tbsp olive oil
1 Tbsp fresh rosemary, chopped

Vegetable Suggestions
500g butternut pumpkin, skin on, cut into 3 cm chunks
2 large carrots, peeled and quartered lengthwise
2 large parsnips, peeled and quartered lengthwise
1 large red onion, peeled and cut into quarters
2 large zucchini, cut into 2.5cm slices
Freshly ground sea salt and black pepper

Preheat oven to 190°C conventional or 170°C fan baked.

Mix together the golden syrup, vinegar, oil and rosemary to form a baste.
Combine pumpkin, carrot, parsnip and onion in a baking paper-lined baking dish. Brush with baste and ensure the vegetables are well coated.

Bake for 30 minutes, then add zucchini and baste all the vegetables again. Continue cooking for another 20 minutes or until vegetables are tender. Season and serve with grilled or barbecued meats.

Tip: Chelsea Golden Syrup helps to enhance the natural sweetness in the vegetables, while reducing the need for lots of oil in baking.

Roasted Vegetables with Balsamic Glaze

This roasted vegetable dish is like an edible rainbow. It has beautiful colors that will brighten your mood. The veggies are baked until charred on the surface and soft in texture. The sweetness of fresh veggies is enhanced further by the concentrated vinegar. It is the perfect dish to bring to a potluck – it is beautiful and healthy and tastes great, warm or cold.

One of the biggest shortcomings of typical Chinese food is that it has to be served immediately after it’s cooked. Most Chinese dishes demand to be served warm and fresh, directly from the stove. Especially in the case of stir fried veggie dishes. Any reheating will compromise the flavor and texture, causing the dish to lose its appeal.

When I want to bring a dish to a gathering of friends or if I am hosting a small party at home, I always feel stressed to find a delicious side that can be served warm or cold. That was, until I discovered the magic of roasted veggies.

Fresh-from-the-oven roasted veggies taste wonderful, and are even better after they’ve cooled off. Before I serve the dish, I will drizzle a few drops of truffle-infused balsamic glaze – my secret weapon. The veggies become quite sweet from the roasting and taste good enough seasoned with salt and pepper, but the balsamic glaze really makes them shine. It adds a subtle sour sweetness and a savory dash to the dish, which make the veggies stand out.

So, when Aloha invited me to contribute to their collection of healthy recipes, I immediately thought of this one!

Here are a few tips to create a perfect roasted veggie dish:

  1. Shop for fresh, smaller, and organic vegetables that are in season. They have much better flavor than the ones grown in greenhouses. This dish requires minimal seasoning, so choose the veggies that have the best natural flavor.
  2. Cut veggies into consistently thick slices so they will roast evenly.
  3. Dry veggies thoroughly before putting them into the oven so they will get nicely charred without turning soggy.
  4. Season with a moderate amount of salt and pepper so it brings the original sweetness of the veggies without overpowering the dish.
  5. Arrange the veggies carefully so they don’t overlap each other. This is the key to getting everything charred evenly.
  6. Flip the veggies one or two times during roasting and spray extra oil if needed. It may sound a like a fuss, but trust me, it’s worth the effort.
  7. Be patient, since roasting multiple batches of veggies requires time. You can prepare other dishes while roasting the veggies, but be sure to set a timer every 15 minutes so you won’t forget to check the oven.
  8. A balsamic glaze makes the dish even fancier and will surprise your guests. You can absolutely use a normal balsamic glaze instead of a truffle infused one.

These roasted veggies are great side to serve with Western style or Chinese main dishes. No matter whether you’re serving a fried pork chop, peanut sauce roasted chicken or beef stew, you can add this colorful side to make the whole meal balanced in nutrition and great in taste!

How do you make balsamic dressing?

This easy dressing is fantastic on roasted veggies, but also makes a great dressing for green salad or a marinade for meat. Plus, most likely the ingredients are all in your pantry!

  • Olive oil
  • Balsamic vinegar
  • Basil
  • Salt and pepper
  • Italian seasoning

Combine all the ingredients in a jar and shake well. If you want to make a bigger batch, it will last in the refrigerator for up to one week. It’s such a flavour booster that I use for everything like my Rice with Balsamic Onions and Shrimp, Balsamic Glazed Caprese Chicken, Polenta with Tomato Sauce, Balsamic Onions and Feta, and Balsamic Roast Pork Tenderloin. Trust me when I say you’ll want to use balsamic on everything after this!

I suggest you use olive oil for this. It will help develop the crisp exterior you want for roasted veggies. Plus it has a great flavor that cooks into the food.

Balsamic Rosemary Roasted Vegetables

I’ve never been the best in social situations, so studies of this nature fascinate me.

What is it that is so likable about some individuals and not others? According to the list, the qualities include being a good listener, speaking briefly and positively, and living an interesting life.

I lived in Oregon for a brief time where I was friends with a girl who was probably the most charismatic girl I’ve ever met. Everyone seemed to like her, and she just had a certain way about her that was inviting and genuine.

She was one of the first friends I made there and was nice enough to show me around Portland in addition to asking me over for dinner multiple times.

Because she was trying to lose some weight, she was focused on making healthy, lighter meals, and this roasted vegetable dish was our first collaboration.

I didn’t think much of it at the time, but once it came out of the oven, I was floored by how good it tasted! I remember writing down exactly what she did in order to be able to recreate it on my own, so I’m happy to be able to share it here today.

Roasted Mediterranean Vegetables

There&rsquos absolutely nothing wrong with roasted broccoli&hellipexcept that it&rsquos a bit of a snooze-fest after the fifth or sixth time. Give your side dish game a little variety with this recipe for roasted Mediterranean vegetables from Karen Tedesco&rsquos cookbook, Family Style: Shared Plates for Casual Feasts.

&ldquoThis vibrant jumble of Mediterranean vegetables needs a regular place in your life,&rdquo she writes. &ldquoI make it all year-round to add a taste of summer to the table. Roasting naturally sweet tomatoes and bell peppers makes them taste even more intense, while the eggplant turns soft, creamy and luscious.&rdquo

This dish works as a simple side, but it would also make an excellent base for a vegetarian supper, spooned over polenta, pasta or a pile of greens. &ldquoI also enjoy the vegetables for lunch in grain bowls,&rdquo Tedesco continues, &ldquousing cooked couscous, farro or quinoa.&rdquo (Genius.)

Reprinted with permission fromFamily Style by Karen Tedesco, Page Street Publishing Co. 2020.

1 medium (about 14 ounces or 400g) eggplant, peeled and cut into 2-inch chunks

1 red bell pepper, cut into 2-inch pieces

1 yellow or orange bell pepper, cut into 2-inch pieces

8 ounces (230g) small zucchini, cut into 2-inch pieces

12 ounces (340g) cherry tomatoes, halved if larger than 2 inches in diameter

2 garlic cloves, grated on a microplane or finely chopped

½ tsp crushed red pepper flakes

½ cup (120ml) extra-virgin olive oil

1 to 2 teaspoons (5 to 10ml) balsamic vinegar

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

2. In a large bowl, combine the eggplant, red and yellow bell peppers, zucchini, tomatoes, onion and garlic, then add the salt, crushed red pepper and olive oil. Toss with your hands to coat everything evenly.

3. Transfer the vegetables to the baking sheet, and spread them out in an even layer. Roast until the eggplant is soft and golden brown and the tomatoes are bursting with juice, 25 to 30 minutes.

Tips for Roasting Vegetables:

  1. Variety. Roasting cauliflower with asparagus with sweet potato works. You wouldn&rsquot think it does, but it does. Trust.
  2. Season. You know those spices and seasonings you just love on everything? Put them on your vegetables before you roast them.
  3. Casserole dish. Some people roast using a baking sheet but I like my veggies to get cozy. They help each other steam and the flavors come together in a magical way.
  4. Oil. Because veggies are low in fat, you&rsquoll need to add a little fat to not only keep them from burning but to also add flavor. I use olive oil or grapseed oil. Experimenting with infused oils (such as lemon, basil, or jalapeño-infused oils) is smart.
  5. Salt. If you think vegetables are gross, it&rsquos not their fault. Add salt if you need more flavor you&rsquod be surprised how different food tastes with a little salt.
  6. Temperature. Roasting at 375 or above is the way to go. If you roast at too low a temperature, your vegetables may end up mushy yet still undercooked in the middle.
  7. A touch of liquid. I add balsamic vinegar (about 3 tablespoons) almost every time I roast vegetables. It gives them a caramelized flavor. Another option: veggie/chicken broth
  8. Time. The only effort roasting vegetables requires is the chopping, but they do take a while to bake. You can make roasted veggies in stages by chopping the vegetables ahead of time and setting aside a 50 minutes to an hour for them to bake.
  9. Size. A lot of people roast ginormous hunks of vegetables. This is fine, but it&rsquos not my style. I like bite-sized veggies because I think both the flavor and texture turn out better. Plus, knives are for cutting meat, not for cutting ginormous hunks of roasted veggies.

Hopefully this long-overdue roasted root vegetables post is helpful to those who want to add more vegetables to their diet or simply desire more veggie variety.

If you have never seen or used some of the roots in the ingredient list below, google images them or ask the produce guy or gal they want to share their wealth of knowledge.


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