You can never have enough all-purpose side dish recipes, like Balsamic Roasted Vegetables. These sweet and savory caramelized vegetables are versatile (use any vegetables), they hold up well to reheating (perfect for meal prep), and their flavor matches with a wide variety of main dishes. They even make a simple yet stunning Thanksgiving side dish!
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“Made this tonight with carrots, cauliflower and red potatoes. Yum! Simple, tasty—a great addition to my recipe box.”
Amy
Easy Balsamic Roasted Vegetables
You can roast just about any vegetable in this sweet, savory, and tangy balsamic marinade. The key is to match your vegetables to the season so you get the best-tasting vegetables possible. I like to choose vegetables of a similar type so they all cook at a similar rate.
Roasting vegetables is an easy and simple way to get your daily dose. Sometimes, I’ll make a double batch of the marinade so I can easily throw together the veggies as a quick side for a weeknight meal. I’ll even turn roasted veggies into a meal sometimes and add beans or grains to make it more hearty and filling.
Recipe Success Tips and Variations
- Follow the seasons. For spring and summer, choose asparagus, grape tomatoes, zucchini, yellow squash, bell peppers, eggplant, mushrooms, onions. For fall and winter, choose carrots, parsnips, radishes, turnips, Brussels sprouts, onions, turnips, butternut squash, sweet potatoes.
- Chop according to size. Hard vegetables should be cut into small pieces and soft vegetables into large pieces to help them roast at a similar rate.
- Use plenty of oil. Without enough oil, the vegetables will shrivel and dry instead of caramelize.
- Don’t overcrowd the baking sheet. If the vegetables are crowded, steam will become trapped, and the vegetables will stew in their own juices instead of caramelizing.
- Don’t forget to stir. Stirring the vegetables at least once, halfway through the roasting time, will ensure even cooking.
- Add some spice. Feel free to add smoked paprika, garlic powder, or any of your favorite spices to the marinade.
Balsamic Roasted Vegetables
Cost $9.00 recipe / $2.25 serving
Ingredients
Balsamic Marinade
- 3 Tbsp olive oil ($0.66)
- 3 Tbsp balsamic vinegar ($0.72)
- 2 Tbsp brown sugar (maple syrup also works, $0.06)
- 2 Tbsp soy sauce ($0.10)
- ½ Tbsp Dijon mustard ($0.03)
- ½ tsp dried basil ($0.05)
- black pepper (freshly cracked, $0.03)
Vegetables
- 1 red onion ($0.86)
- 8 oz. mushrooms (baby bellas or button, $1.94)
- ½ lb. parsnips ($1.88)
- ½ lb. carrots ($0.66)
- 1 bunch radishes ($1.74)
- ¼ bunch parsley (for garnish, $0.27)
Instructions
- Preheat the oven to 400ºF. In a small bowl, combine the olive oil, balsamic vinegar, brown sugar, soy sauce, Dijon mustard, dried basil, and pepper. Set the marinade aside.
- Scrub or peel the carrots and parsnips, then slice them into 1-inch pieces. Wash the mushrooms and cut them in half. Peel the onion and slice it into 1-inch wide wedges. Wash the radishes, cut off their stems and roots, then slice each one in half.
- Spread the prepared vegetables out over a large baking sheet, making sure they're in a single layer and not piled on top of one another. Pour the balsamic marinade over top, then toss the vegetables until they're well coated.
- Transfer the baking sheet to the oven and roast for 20 minutes. Carefully remove the baking sheet from the oven, give the vegetables a good stir, then return them to the oven and roast for an additional 15-20 minutes, or until the vegetables are tender and have browned on the edges. Don't be alarmed if the marinade blackens on the baking sheet; this part will not be scooped up with the vegetables.
- While the vegetables are roasting, finely chop a handful of fresh parsley. Transfer the roasted vegetables to a bowl or serving platter and sprinkle the chopped parsley over top just before serving.
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Equipment
- Chef’s Knife
- White Cutting Boards
- Enamelware Sheet Pan
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Balsamic Roasted Vegetables Step-by-Step Photos
Prepare the marinade: Preheat the oven to 400ºF. Combine 3 Tbsp olive oil, 3 Tbsp balsamic vinegar, 2 Tbsp brown sugar, 2 Tbsp soy sauce, ½ Tbsp Dijon mustard, ½ tsp dried basil, and some freshly cracked pepper (maybe 10 cranks of a pepper mill) in a small bowl and set it aside.
Assemble your veggies: Today, I am using 1 red onion, 8 oz. baby bella mushrooms, 2 parsnips (½ lb.), ½ lb. carrots, and one bunch of radishes.
Chop the veggies: Clean the carrots and parsnips, and then chop them into 1-inch pieces. Wash the mushrooms and slice them in half. Peel the onion and slice it into 1-inch wide wedges. Wash the radishes, cut off their stems and roots, and then slice each one in half.
Place the vegetables on a large baking sheet so they can sit in a single layer. Pour the balsamic marinade over the vegetables, then toss until they are well coated.
Roast the veggies: Place the vegetables in an oven preheated to 400ºF and roast for 20 minutes. After 20 minutes, remove the pan and give the vegetables a good stir (pictured above).
Return the vegetables to the oven and roast for an additional 15-20 minutes, or until the vegetables are tender and browned on the outside. Don’t worry if some of the marinade burns on the baking sheet; the vegetables themselves are not burned, and the part stuck to the baking sheet will be left behind. A quick soak and it will come clean.
Transfer: After roasting, transfer the balsamic roasted vegetables to a bowl or serving platter and top with chopped parsley.
Serve: Serve with any of your favorite mains. Enjoy!
serving suggestions
I especially love pairing these balsamic roasted vegetables with herb roasted pork tenderloin, but they work well with roasted chicken legs, adding brightness that cuts through the rich, crispy chicken skin. If you’re craving something extra cozy, try them with our Mississippi pot roast—the bold, buttery flavors soak up the balsamic notes beautifully. For a completely different (but equally satisfying) option, add these roasted veggies as a side to lentil loaf for a filling, nutritious vegetarian meal that still feels comforting and hearty.
How to Store
Store leftover balsamic roasted vegetables in an airtight container in the fridge for 2-3 days. I don’t recommend freezing the roasted vegetables as they won’t have the same texture once frozen and thawed.
Reheat in the microwave or oven until warmed through.
For the marinade, it can be kept refrigerated in an air-tight container for a few weeks (or longer) if you make a bit more than you need. It will separate over time, but just shake it to re-emulsify.
I decided to try this recipe to try to do something different. Produce is cheaper than meats right now, and I wanted to try some veggies that I was thinking of growing this year due to ease of cultivation. That said, I didn’t use mushrooms, but did use sweet potatoes and turnips, and I cooked it in the air fryer for 20 minutes instead putting it in the oven. I paired it with rice made with chicken bouillon, and I’m glad to say, my husband demolished it.
Made this tonight with just chunky chopped beets, carrots, and red onion. Only change I made was to add the balsamic marinade to roasting pan at about half way point of cooking time, so as to not burn the balsamic. Delish! Will repeat frequently!
It would be helpful to know how many cups TOTAL of vegetables to use.
The beauty of the recipe is that it really doesn’t matter how many vegetables you have/need. So it’s great for cleaning out the fridge! Although, I would say to shoot for something in the ballpark of 3-4 cups. The marinade can also be kept refrigerated in an air-tight container for a few weeks (or longer) if you make a bit more than you need. It will separate over time, but just shake it to re-emulsify. ~ Marion :)
I made these for thanksgiving last year and my family now requests them at every get together. Making them again for my mom’s birthday this weekend! I add a little fresh garlic to mine. So yummy!!
I’ll try this. The Vegetables look delicious, yum.
Very tasty!!! Will make again
This ended up making a lot of marinade, more than I needed even with a full pan of veg. Very tasty results, and a very nice change from my usual (oil, salt, pepper).
I followed the recipe to a T and it was tasteless.
I roast vegetables often and ensure there is enough space to avoid steaming.
These were not crispy and the flavour was not good.
I’ve been making your recipes for a while, but this one inspired me to comment. Just made this tonight and I honestly think these are THE best roasted veggies I’ve ever made! I used small yellow potatoes instead of the parsnips and mushrooms, just because that was what I had on hand, and the whole thing turned out beautifully.
So delicious! Thank you for sharing all your wonderful recipes!
This was delicious. I am making for a Thanksgiving side!
Just lovely!!!
I did reduce the sugar and only used 1 Tbsp. because the notion of sweet vegetables last night didn’t appeal to me. Added more oil, too, just to make sure we had enough.
Also, I struggled with the veggies simmering in their own juices – I moved the eggplant to it’s own place away from everything else to avoid this and avoid soggy eggplant (eew). IDK what I’m doing wrong that this is happening (happened when I roasted tomatoes the other day – ended up with hot stewed tomatoes instead of lovely roasted tomatoes. Ugh.).
Anyway, made this a main course for us (had a LOT of veggies) and my husband said it was “restaurant quality” so took that as a compliment. Great, healthy meal for us on our weight loss journey.
Veggies we used: onion, carrot, eggplant, mushrooms, red pepper, bell pepper, asparagus
I’m so glad you enjoyed it! The issue with soupy vegetables when roasting is usually due to the vegetables being too crowded on your sheet pan. When they’re very close together the steam released from the vegetables gets trapped and everything gets soupy. If they have plenty of space the moisture just evaporates away and you get nice caramelization. That being said, super watery vegetables, like tomatoes, are difficult to roast without some soupiness happening because it just can’t evaporate faster than it’s being released. I hope that helps!
Hi Beth!
Awesome recipe! My family has a lot of food allergies so I skipped the radishes, parsnips, and red onion (I was out of onions). I followed your Balsamic Marinade to the “T” and cooked carrots & sweet potatoes at 400 degrees for 15 minutes and then added zucchini and mushrooms for the rest of the cooking time. This was absolutely delicious. I like that this could be very versatile depending on what you already have in the refrigerator to make an amazing side dish or even a main course for a meatless meal.
Great recipe with most any vegetable. I added smoked paprika, garlic powder and used maple syrup instead of briwn sugar. Turns out delicious every time😋
YUM! I doubled the marinade and tossed the roasted veg (zucchini, bell pepper, and onion) with some farro, the remaining marinade, and topped it with some feta. SOOOO GOOD!
We made this today for Thanksgiving and everyone LOVED it! We used squash, zuchinni, leeks, turnip, onion and carrots and it was devoured! Definitely our new favorite recipe!