Balsamic Roasted Vegetables Recipe - 30-Minute Side - Vegan and GF! (2024)

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This Balsamic Roasted Vegetables Recipeis gluten-free, vegan, and so easy to make. This healthy side dish is made up of your favorite veggies coated in a tangy balsamic dressing.

Sometimes it can be hard to make sure you’re eating plenty of veggies. So it’s important to have creative and delicious ways to get them in. Enter this balsamic roasted vegetables recipe!

Healthy, delicious, flavorful, and the perfect way to pack those veggies in!

Ingredients

There are two parts to today’s recipe: the vegetables and the seasonings…and they’re both SO important!

• Sweet Potato– I love to use a starchy vegetable when I roast veggies. It really bulks up the recipe!
• Asparagus– you have to have something green and asparagus is one of my favs! Feel free to also use broccoli, green beans, or Brussels sprouts!
• Red Bell Pepper– bell pepper add such delicious sweetness. I used red because I love the color so feel free to use whatever bell pepper you want.
• Red Onion– brings delicious, caramel-y sweetness to the recipe.
• Olive Oil– helps the veggies achieve that crisp-tender texture without burning in the oven.
• Balsamic Vinegar, Dijon Mustard, Salt, Pepper, Garlic Powder, and Dried Basil– makes up an ultra-flavorful, tangy, sweet, slightly spicy balsamic dressing for the veggies.

How to make

1. Prep your veggies then place them in a large bowl.
2. In a smaller bowl, whisk together oil, mustard, vinegar, salt, garlic powder, basil, and pepper.
3. Pour the balsamic dressing over the vegetables, mix together, and let marinate for 30 minutes.
4. Transfer the veggies to a baking sheet lined with a silicone mat and spread in an even layer.
5. Bake for 20-30 minutes, stirring a couple times, then serve and enjoy!

What temperature is best for roasting vegetables?

I always roast my vegetables at 425ºF. I think it’s the perfect temperature because it cooks the veggies relatively quickly but they’re still that perfect golden-brown color and slightly crispy texture.

Can you use other veggies?

Absolutely! Literally anything will work. Try broccoli, cauliflower, squash, zucchini, carrots, Brussels sprouts, green beans, beets, radishes, mushrooms, you name it!

What to serve with balsamic roasted vegetables

These veggies are perfect as a super light vegetarian lunch or as a flavorful side to an entree! Here are some ideas.

• Baked Pork Chops
• Sun Dried Tomato Pesto
• Baked Fish Tacos
• Black Bean Burger
• Air Fryer Chicken Thighs

How to store

Leftover roasted vegetables will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.

To reheat,thaw in the fridge if frozen then bake or microwave to warm.

Enjoy!

– Jennifer