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    Home / Recipes / Vegan Entrees

    Roasted Balsamic Vegetables

    Published: Jan 21, 2021 · Modified: Feb 17, 2024 by Kathy Carmichael · This post may contain affiliate links.

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    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.

    The roasted balsamic vegetables recipe is in a bowl on the table.

    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.

    Jump to:
    • Roasted Balsamic Vegetables Ingredients 
    • Balsamic Glaze Ingredients:
    • Preparing Roasted Balsamic Vegetables
    • Recipe FAQs
    • Tips
    • More Vegan Recipes to Enjoy!
    • 📖 Recipe
    • 💬 Reviews

    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 

    Vegetables in a bowl on the counter.
    • 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:

    I am pouring glaze on the vegetables.
    • 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

    Vegetables on a baking sheet with seasoning.
    • 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.
    The recipe in a bowl on the table.

    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

    Which vegetables are good for roasting?

    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

    Should I season vegetables before or after roasting?

    Because salt draws out the moisture of vegetables, season the vegetables before roasting.

    Do you flip vegetables when 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.

    More Vegan Recipes to Enjoy!

    • Cowboy Caviar
    • zucchini fries
      Zucchini Fries
    • Chopped vegan Greek salad recipe
      Chopped Vegan Greek Salad
    • Mediterranean Salad With Chickpeas recipe
      Mediterranean Salad with Chickpeas

    If you love roasted balsamic vegetables, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Roasted Balsamic Vegetables

    Roasted Balsamic Vegetables

    Kathy Carmichael
    Roasted Balsamic Vegetables roasted, then dressed in a tangy balsamic glaze and roasted a second time to absorb the flavor of the dressing. Great as an entree, side dish, or added to pasta or a salad, these balsamic roasted vegetables are delicious.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Side Dish
    Cuisine American
    Servings 6 servings
    Calories 114 kcal

    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

    Calories: 114kcalCarbohydrates: 24gProtein: 5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 96mgPotassium: 702mgFiber: 5gSugar: 10gVitamin A: 9153IUVitamin C: 73mgCalcium: 70mgIron: 2mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    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! 🙂

    www.kathysvegankitchen.com/about-me/

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    Reader Interactions

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      5 from 2 votes (2 ratings without comment)

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      Recipe Rating




    1. Denise Hannig

      October 12, 2021 at 5:21 pm

      Kathy when/where do yo use the turmeric, onion and garlic powders? Sprinkle on veggies? In glaze?
      Thanks, Denise

      Reply
      • Kathy Carmichael

        October 13, 2021 at 6:26 am

        Hi Denise, you sprinkle the spices on the vegetable before you roast them. I'm sorry if that wasn't clear in the recipe.

        Reply

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