Balsamic Roasted Vegetables is a great side dish recipe that can be used in many different ways. These sweet and savory caramelized veggies can be used with any vegetable. They also hold up well to reheating, making them ideal for meal prep. These vegetables make an excellent side dish for Thanksgiving.

What vegetables can I use?

This sweet, savory, and tangy balsamic sauce can be used to roast any vegetable. It is important to match the season with your vegetables. The softer vegetables of summer will take less time to roast. Winter and fall vegetables take longer to roast. So that they cook at the same rate and choose vegetables of the same type, these are some vegetable choices:

Summer Vegetables and Soft Spring: Asparagus.

Winter and Hard Fall Vegetables: Carrots.


Balsamic roasted veggies go well with roasted meat, including chicken, beef or pork. However, they can also be paired beautifully with grilled meats due to their smoky flavor. The balsamic marinade is a wonderful pairing for BBQ sauce. I have also used balsamic-roasted vegetables with seasoned white rice for a simple vegetarian recipe. This is a beautiful side dish for Thanksgiving dinner when you use fall or winter vegetables like I did today.


These are some tips to get great results when roasting vegetables of any kind:

  • To help them roast at a similar rate, chop harder vegetables into smaller pieces.
  • Make sure to use plenty of oil. You can’t get enough oil to make vegetables caramelize.
  • Do not overcrowd your baking sheet. Overcrowding vegetables can trap steam and cause them to stew in their juices instead of caramelizing.
  • Stir! Mixing the vegetables halfway through roasting will ensure even cooking.


These delicious and simple caramelized Balsamic Roasted vegetables are a great side dish.

Prep time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes servings:



  • 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 and button mushrooms) ($1.69)
  • 1 red onion (0.44)
  • 1/2 lb. Carrots ($0.45)
  • 1/2 lb. Parsnips ($1.06)
  • 1 bunch of radishes ($0.99)
  • 1/4 bunch of parsley (for garnishment) $0.20


  • Pre-heat the oven to 400oF. In a small bowl, combine the olive oil and balsamic vinegar with brown sugar, soy sauce (Dijon mustard), dried basil, and pepper. Put the marinade aside.
  • Peel the carrots or parsnips and then cut them into 1-inch pieces. Wash the mushrooms, then cut them in half. Slice the onion into 1-inch-wide wedges. Wash the radishes and cut their roots and stems off. Then, slice each half in half.
  • Place the prepared vegetables on a large baking sheet. Could you make sure that they are in one layer? Toss the vegetables in the balsamic sauce and coat them with it.
  • Place the baking sheet in the oven for 20 minutes. Take the baking sheet out of the oven. Stir the vegetables and then roast the vegetables for another 15-20 minutes or until they are tender and have browned around the edges. Do not worry if the marinade turns black on the baking sheet. It will not be able to be gathered up with the vegetables.
  • While the vegetable roast, chop some fresh parsley. Before serving, transfer the roasted vegetables onto a serving platter or bowl and add the chopped parsley.


Serving Size: 1 Serving Calories 221.43 kcal Carbohydrates 28.93g Protein: 4.1g Fat 10.68g Sodium 542.38 mg Fiber 5.93g

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