I love roasted vegetables, but what I love even more is roasted balsamic vegetables. There is something about the tanginess of balsamic vinegar, dijon mustard, and garlic to create an incredible vegetable glaze.
The first step, however, is to choose vegetables to roast. To create the perfect mixture of textures and flavors, I chose various colored vegetables with different textures.
I also chose vegetables that cook at a similar rate to make cooking uncomplicated.
What vegetables roast well together?
- Sweet potato
- Brussel sprouts
- Garlic Powder
- Onion Powder
To glaze the roasted vegetable without making them soggy, roasting the vegetables without the balsamic dressing. However, roasting them a second time with the balsamic dressing.
Ingredients in Balsamic Glaze
Preparing Roasted Balsamic Vegetables
Once cooked, remove the roasted vegetables and carefully place them in a bowl.
Then, pour the balsamic dressing over the top of the vegetables, and toss until covered.
Next, return the vegetables to a baking sheet and roast again for an additional 10 minutes.
When the vegetables roast a second time, they absorb the flavors of the dressing. As a result, the vegetables are crisp with incredible flavor.
Roasted balsamic vegetables take plain roasted vegetables to the next level. Eaten the roasted vegetables alone or added to Cashew Mac and Cheese, a Roasted Vegetable Pasta Salad, or a regular Roasted Vegetable Salad brings a unique flavor.
Give these other delicious recipes that include roasted vegetables a try
- Roasted Cauliflower Salad
- Broccolini and Sweet Potato Tostados
- Vegetable and Hummus Grilled Lavash Wrap
- Vegetable Tacos
- Tahini Roasted Cauliflower
- Garlic Roasted Potatoes
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂