Balsamic Roasted Vegetables

$6.37 recipe / $1.59 serving
by Beth - Budget Bytes
4.32 from 22 votes
Pin RecipeJump to recipe →

This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

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!

A white oval platter full of Balsamic Roasted Vegetables with metal serving ware on the side.

What Vegetables Can I Use?

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. Summer vegetables tend to be softer, so they’ll take less time to roast. Fall and winter vegetables are harder and will take more time to roast. Choose vegetables of a similar type so they cook at a similar rate. Here are some vegetable options:

Soft Spring and Summer Vegetables: Asparagus, grape tomatoes, zucchini, yellow squash, bell peppers, eggplant, mushrooms, onions.

Hard Fall and Winter Vegetables: Carrots, parsnips, radishes, turnips, Brussels sprouts, onion, turnips, butternut squash, sweet potatoes.

What Should I Serve with Balsamic Roasted Vegetables?

My favorite pairing for balsamic roasted vegetables is any type of roasted meat (roast chicken, beef, or pork), but they also go beautifully with the smoky flavor of grilled meats. The savory-sweet flavor of the balsamic marinade also pairs quite well with BBQ sauce, so any type of BBQ meat would be a great match. I’ve also paired balsamic roasted vegetables with seasoned rice in the past for a simple vegetarian dish. Lastly, when using fall and winter vegetables, as I have today, this dish makes a simple and beautiful side for your Thanksgiving dinner.

Tips for Roasting Vegetables

Here are a few tips for getting great results when roasting any type of vegetable:

  • Chop harder vegetables into smaller pieces and softer vegetables into larger pieces to help them roast at a more 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 too crowded, steam will become trapped and the vegetables will stew in their own juices instead of caramelize.
  • Don’t forget to stir! Stirring the vegetables at least once, half-way through the roasting time will ensure even cooking.
Close up of Balsamic Roasted Vegetables on a white platter
Share this recipe

Balsamic Roasted Vegetables

4.32 from 22 votes
These sweet and savory caramelized Balsamic Roasted Vegetables are an easy and elegant all-purpose side dish that you'll want to make over and over!
Close up of Balsamic Roasted Vegetables on a white platter
Servings 4
Prep 15 minutes
Cook 40 minutes
Total 55 minutes


Balsamic Marinade

  • 3 Tbsp olive oil ($0.48)
  • 3 Tbsp balsamic vinegar ($0.41)
  • 2 Tbsp brown sugar ($0.08)
  • 2 Tbsp soy sauce ($0.24)
  • 1/2 Tbsp Dijon mustard ($0.09)
  • 1/2 tsp dried basil ($0.05)
  • freshly cracked black pepper ($0.03)


  • 8 oz. mushrooms (baby bellas or button mushrooms) ($1.69)
  • 1 red onion ($0.44)
  • 1/2 lb. carrots ($0.45)
  • 1/2 lb. parsnips ($1.06)
  • 1 bunch radishes ($0.99)
  • 1/4 bunch parsley (for garnish) ($0.20)


  • 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 no piled on top one another. Pour the balsamic marinade over top, then toss the vegetables until they're all 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, that 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.

See how we calculate recipe costs here.


Serving: 1ServingCalories: 221.43kcalCarbohydrates: 28.93gProtein: 4.1gFat: 10.68gSodium: 542.38mgFiber: 5.93g
Read our full nutrition disclaimer here.
Email Me This Recipe
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Scroll down for the step by step photos!

A serving spoon stuck in the side of a platter full of balsamic roasted vegetables, garnished with chopped parsley.

How to Make Balsamic Roasted Vegetables – Step by Step Photos

Balsamic Marinade in a small bowl

Preheat the oven to 400ºF. In a small bowl, combine 3 Tbsp olive oil, 3 Tbsp balsamic vinegar, 2 Tbsp brown sugar, 2 Tbsp soy sauce, 1/2 Tbsp Dijon mustard, 1/2 tsp dried basil, and some freshly cracked pepper (maybe 10 cranks of a pepper mill). Set the marinade aside.

Whole vegetables for roasting on a cutting board

As mentioned above, you can use just about any vegetable for this recipe, but it’s best to match your vegetables to the season (see section above recipe for alternative vegetable ideas). Today I am using one red onion, 8 oz. baby bella mushrooms, 2 parsnips (1/2 lb.), 1/2 lb. carrots, and one bunch of radishes. 

Balsamic marinade being poured onto prepared vegetables on the baking sheet

Clean and chop the vegetables so they are roughly similar sizes, making the harder vegetables slightly smaller and softer vegetables slightly bigger. Place the chopped vegetables on a large baking sheet, so they’re spread out in a single layer. Pour the balsamic marinade over top, then toss until the vegetables are all well coated.

balsamic roasted vegetables after 20 minutes

Transfer the vegetables to the preheated 400ºF oven and roast for 20 minutes. After 2o minutes, remove the baking sheet and ive the vegetables a good stir (pictured above). 

Balsamic roasted vegetables after 40 minutes

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 be alarmed 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 all dissolve off, too). 

Balsamic roasted vegetables plated on a platter with chopped parsley on top

After roasting, transfer the balsamic roasted vegetables to a bowl or serving platter and top with chopped parsley. 

Balsamic roasted vegetables on a plate with roasted pork

Serve with Herb Roasted Pork Tenderloin.

Share this recipe

Posted in: , , , , , , , , , , , , ,

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Leave a Comment
    1. 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 :)