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Roasted Balsamic Vegetables
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5 from 2 votes

Roasted Balsamic Vegetables

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Diet: Vegan
Servings: 6 servings
Calories: 114kcal
Author: Kathy Carmichael

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: 114kcal | Carbohydrates: 24g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 96mg | Potassium: 702mg | Fiber: 5g | Sugar: 10g | Vitamin A: 9153IU | Vitamin C: 73mg | Calcium: 70mg | Iron: 2mg