Roasted balsamic vegetables are roasted, then dressed in a tangy balsamic glaze and roasted a second time to absorb the flavor of the dressing. These balsamic roasted vegetables are delicious and plentiful as an entree, side dish, or added to pasta or a salad.
I love roasted vegetables, but I love roasted balsamic vegetables even more. There is something about the tanginess of balsamic vinegar, dijon mustard, and garlic that creates an incredible vegetable glaze. You will love these balsamic roasted vegetables.
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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.
Roasted Balsamic Vegetables Ingredients
- Sweet Potato: Sweet potato is naturally sweet and, when roasted, tastes rich and delicious.
- Broccoli: Roasted broccoli tastes crispy and soft in the middle.
- Cauliflower: Lightly charred and crispy at the edges, sweet and caramelized within, roasted cauliflower is the most delicious way to enjoy this cruciferous veggie.
- Mushrooms: Roasted mushrooms are golden brown on the outside and soft and delicate on the inside.
- Onions: Onions caramelize when roasted.
- Brussel Sprouts: Brussels sprouts have a slightly earthy and bitter flavor, which some might find quite intense. The brussels sprout taste can vary depending on how they are prepared. Roasting or sautéing these mini cabbages brings out their natural sweetness, which creates a slightly nutty flavor.
- Carrots: Overall, the characteristic flavor descriptors for carrots are sweet, woody, and earthy, with a noticeable harshness.
- Turmeric: Turmeric boasts an earthy essence with a sweetness touch, accompanied by ginger and pepper notes. Some people liken the taste of turmeric to that of mustard.
- Garlic Powder: Garlic powder adds depth of flavor to the roasted vegetables.
- Onion Powder: Onion powder gives the vegetables more flavor.
- Black Pepper: Black pepper adds flavor, but combining it with turmeric makes it a super food.
To glaze the roasted vegetables without making them soggy, roast them without the balsamic dressing. Then, roast them a second time with the balsamic dressing.
Balsamic Glaze Ingredients:
- Balsamic Vinegar: Balsamic Vinegar has a sweet, fruity flavor, while red wine vinegar has a sour, acidic taste.
- Maple Syrup: Maple syrup is a natural sweetener that does not use refined sugar.
- Dijon Mustard: Dijon Mustard is rich and adds depth of flavor.
- Garlic: I prefer using fresh garlic cloves whenever possible.
Preparing Roasted Balsamic Vegetables
- Cut vegetables into similar bite-sized pieces
- Pre-heat oven to 425 degrees
- Spread the vegetables on a baking sheet lined with parchment paper or a silicone baking mat in a single layer
- Sprinkle with the seasonings.
- Roast for 20 minutes
- In the meantime, prepare the balsamic glaze.
- Remove from the oven, and carefully put all the partially roasted vegetables in a large bowl, careful not to burn yourself.
- Then pour the balsamic glaze over the partially roasted vegetables and toss until covered.
- Return the vegetables to the basking sheet, again forming a single layer.
- Next, roast for an additional 10 minutes.
- On top of vegan mac and cheese, serve with rice on a salad or enjoy as an entree.
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. Eating the roasted vegetables alone or adding them to Cashew Mac and Cheese, a roasted vegetable pasta salad, or a regular roasted vegetable salad brings a unique flavor.
Recipe FAQs
Obviously, the choices are root vegetables like carrots, potatoes, and parsnips. But crucifers like Brussels sprouts, broccoli, and cauliflower roast well, too. More delicate veggies like cabbage, tomatoes, onions, and squash roast spectacularly well
Because salt draws out the moisture of vegetables, season the vegetables before roasting.
Flip! For even browning and caramelization, flip vegetables halfway through cooking time. You want to make sure both sides are nice and crispy.
Tips
- To roast without oil, I suggest rinsing the vegetables with water and leaving them damp. Any seasoning sticks to the veggies that way.
- Preheat the oven before adding the vegetables.
- The lower oven rack is suggested for roasting vegetables.
- Roast the vegetables first, then toss in the balsamic glaze and finish roasting.
You will love balsamic roasted vegetables in a bowl, on top of rice or pasta, or added to your favorite dishes.
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📖 Recipe
Roasted Balsamic Vegetables
Ingredients
Roasted Vegetables (cut all vegetables into equal, bite-sized pieces)
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 8 ounces mushrooms cut in half
- 1 white or yellow onions cut into bite-sized pieces
- 1 sweet potato cut into bite-sized pieces
- 2 carrots cut into bite-sized pieces
- 2 cups Brussel sprouts cut into quarters
- 2 teaspoons Tumeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Balsamic Glaze
- ¼ cup balsamic vinegar
- 1 Tablespoon Dijon mustard
- 2 garlic cloves minced
- 1 Tablespoon maple syrup
Instructions
Prepare Vegetables
- Cut vegetables into similar bite-sized pieces
- Pre-heat oven to 425 degrees
- Spread the vegetables on a baking sheet lined with parchment paper or a silicone baking mat in a single layer
- Sprinkle with the seasonings.
- Roast for 20 minutes
- In the meantime, prepare the balsamic glaze.
- Remove from the oven, and carefully put all the partially roasted vegetables in a large bowl, careful not to burn yourself.
- Then pour the balsamic glaze over the partially roasted vegetables and toss until covered.
- Return the vegetables to the basking sheet, again forming a single layer.
- Next, roast for an additional 10 minutes.
- On top of vegan mac and cheese, serve with rice on a salad or enjoy as an entree.
Balsamic Glaze
- Place all the ingredients in a bowl or measuring cup and whisk together
Notes
- To roast without oil, I suggest rinsing the vegetables with water and leaving them damp. Any seasoning sticks to the veggies that way.
- Preheat the oven before adding the vegetables.
- The lower oven rack is suggested for roasting vegetables.
- Roast the vegetables first, then toss in the balsamic glaze and finish roasting.
Nutrition
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! 🙂
Denise Hannig
Kathy when/where do yo use the turmeric, onion and garlic powders? Sprinkle on veggies? In glaze?
Thanks, Denise
Kathy Carmichael
Hi Denise, you sprinkle the spices on the vegetable before you roast them. I'm sorry if that wasn't clear in the recipe.