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
Roasted Balsamic Vegetables
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
- ¼ cup balsamic vinegar
- 1 Tablespoon Dijon mustard
- 2 garlic cloves minced
- 1 Tablespoon maple syrup
- 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.
- Place all the ingredients in a bowl or measuring cup and whisk together
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! 🙂
Kathy when/where do yo use the turmeric, onion and garlic powders? Sprinkle on veggies? In glaze?
Hi Denise, you sprinkle the spices on the vegetable before you roast them. I'm sorry if that wasn't clear in the recipe.