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    Home / Recipes / Vegan Entrees

    Roasted Balsamic Vegetables

    Published: Jan 21, 2021 · Modified: Sep 9, 2022 by Kathy Carmichael · This post may contain affiliate links.

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    Roasted Balsamic Vegetables

    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? 

    Roasted Vegetables

    • Sweet potato
    • Broccoli
    • Cauliflower
    • Mushrooms
    • Onions
    • Brussel sprouts
    • Carrots

    Seasonings

    • Turmeric
    • 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.

    Balsamic Dressing on Roasted Vegetables

    Ingredients in Balsamic Glaze

    • Balsamic Vinegar
    • Maple Syrup
    • Dijon Mustard
    • Garlic

    Preparing Roasted Balsamic Vegetables

    Roasted Vegetables with Balsamic Vinegar

    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. 

    Roasted Balsamic Vegetables cooked

    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
    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 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Side Dish
    Cuisine American
    Servings 6 servings
    Calories 114 kcal

    Equipment

    • 365 by Whole Foods Market, Organic Pure 100% Grade A Maple Syrup, Dark Color Robust Taste, 32 Fl Oz

    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

    When the vegetables roast a second time, they absorb the flavors of the dressing. As a result, the vegetables are crisp with incredible flavor. 

    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

    Comments

      Leave a Reply Cancel reply

    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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    117 shares