Oven Roasted Vegetables with Balsamic Vinegar

Elevate your vegetable side dish for dinner with this simple Oven Roasted Vegetables with Balsamic Vinegar recipe. This dish is not only delicious but also incredibly versatile, making it perfect for family dinners, holiday gatherings, or casual weeknight meals. With the combination of fresh herbs and tangy balsamic vinegar, your vegetables will come out crisp and caramelized, adding a delightful touch to any plate.

Why You’ll Love This Recipe

• Quick and Easy Preparation: This recipe takes just 10 minutes of prep time, allowing you to focus on other dishes while your vegetables roast.
• Health-Conscious Choice: Packed with nutrients and low in calories, this dish is a great way to incorporate more vegetables into your diet.
• Flavorful and Aromatic: The blend of rosemary and thyme creates a fragrant aroma that enhances the natural sweetness of the veggies.
• Versatile Side Dish: Pair it with chicken, beef, or turkey for a complete meal or serve it as a standalone dish for a light dinner.
• Perfectly Caramelized Texture: High-heat roasting brings out the best flavors in your vegetables, achieving that crispy outer layer everyone loves.

Tools and Preparation

Preparation is key to achieving the best results. Having the right tools on hand can make the cooking process smooth and enjoyable.

Essential Tools and Equipment

• Baking sheet
• Parchment paper
• Mixing bowl
• Whisk

Importance of Each Tool

• Baking sheet: Provides even heat distribution for roasting vegetables, ensuring they cook uniformly.
• Parchment paper: Prevents sticking and makes clean-up easier by keeping your baking sheet clean.
• Mixing bowl: Allows for easy mixing of ingredients, ensuring each vegetable is well-coated with flavor.
• Whisk: Helps combine ingredients smoothly, ensuring an even distribution of oil and seasonings.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

Ingredients

To create these delicious oven roasted vegetables, gather the following ingredients:

Vegetables

• 3 cups Broccoli (washed, chopped)
• 3 cups Carrots (washed, chopped)
• 3 cups Baby Red Potatoes (washed, chopped)

Seasoning Mixture

• 1/4 cup Olive Oil
• 2 tbsp Balsamic Vinegar
• 2 tbsp Fresh Rosemary (chopped)
• 2 tbsp Fresh Thyme (chopped)
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• Salt & Pepper to taste

How to Make Oven Roasted Vegetables with Balsamic Vinegar

Cooking these oven roasted vegetables is straightforward. Follow these simple steps:

Step 1: Preheat the Oven

Preheat your oven to 425 degrees F (218 degrees C). This high temperature is key for achieving that perfect caramelization.

Step 2: Prepare the Baking Sheet

Take a large baking sheet and line it with parchment paper. This will help prevent sticking and make cleanup easier.

Step 3: Mix the Seasoning

In a small mixing bowl:
1. Combine 1/4 cup of Olive Oil, 2 tablespoons of Balsamic Vinegar, 2 tablespoons of chopped Fresh Rosemary, 2 tablespoons of chopped Fresh Thyme, 1/2 teaspoon of Garlic Powder, and 1/2 teaspoon of Onion Powder.
2. Season with salt and pepper to taste.
3. Whisk until well combined.

Step 4: Prepare the Vegetables

In a large mixing bowl:
1. Wash and chop the broccoli into small florets.
2. Wash, peel, and rough chop the carrots before adding them to the bowl.
3. Wash and cut baby red potatoes in half before adding them as well.
4. Pour the olive oil mixture over all vegetables in the mixing bowl.
5. Toss everything until fully coated.

Step 5: Roast the Vegetables

Spread all marinated chopped vegetables evenly on your prepared baking sheet. Ensure they are well spaced to promote even cooking.
Roast in the oven on the middle rack for about 20 – 30 minutes until they are caramelized and slightly crispy. Once done, remove from oven, serve warm, and enjoy!

This recipe serves four people and is sure to be a hit!

How to Serve Oven Roasted Vegetables with Balsamic Vinegar

Oven roasted vegetables with balsamic vinegar make a delightful side dish that can complement various meals. These vibrant, caramelized veggies are versatile and can be paired with different flavors to enhance your dining experience.

Pair with Grilled Chicken

• Juicy grilled chicken breasts provide a perfect protein contrast to the sweet and tangy roasted vegetables.

Serve with Quinoa Salad

• A refreshing quinoa salad adds a nutty flavor and texture, making the meal more wholesome.

Accompany with Hummus Dip

• Creamy hummus serves as an excellent spread or dip alongside your roasted veggies, adding a rich taste.

Top a Grain Bowl

• Use the roasted vegetables as a colorful topping for grain bowls, enhancing both nutrition and appearance.

Add to Pasta Dishes

• Toss the oven roasted vegetables into your favorite pasta dish for added flavor and vibrant colors.

Serve Alongside Fish

• Pair these vegetables with baked or grilled fish for a well-rounded and healthy dinner option.

How to Perfect Oven Roasted Vegetables with Balsamic Vinegar

Achieving perfectly roasted vegetables is easy if you follow a few key tips. Here’s how you can elevate your dish:

• Cut Evenly: Ensure all vegetable pieces are of similar size for uniform cooking and browning.

• Preheat the Oven: Always preheat your oven to ensure that the vegetables start roasting immediately when placed inside.

• Use Parchment Paper: Lining your baking sheet with parchment paper prevents sticking and makes cleanup easy.

• Don’t Overcrowd: Spread the vegetables out on the baking sheet. Overcrowding can lead to steaming instead of roasting.

• Toss Halfway: Give the vegetables a good toss halfway through cooking for even browning and caramelization.

• Finish with Fresh Herbs: Sprinkle fresh herbs over the roasted veggies just before serving for an extra burst of flavor.

Best Side Dishes for Oven Roasted Vegetables with Balsamic Vinegar

Oven roasted vegetables pair wonderfully with various side dishes, making them a versatile addition to any meal. Here are some great options:

1. Garlic Mashed Potatoes
   Creamy mashed potatoes infused with garlic offer comfort and pair nicely with the tangy flavors of the veggies.

2. Lemon Herb Rice
   Light and zesty rice complements roasted vegetables beautifully while adding freshness to your plate.

3. Couscous Salad
   A couscous salad loaded with fresh herbs provides a light, fluffy side that enhances the overall meal.

4. Baked Sweet Potatoes
   Sweet potatoes add natural sweetness that balances well against balsamic-roasted flavors.

5. Stuffed Bell Peppers
   These colorful peppers stuffed with grains or beans create a filling dish that works well alongside roasted veggies.

6. Sautéed Spinach
   Quick sautéed spinach brings vibrant color and nutrients, making it a healthy pairing for your main dish.

7. Crispy Polenta Cakes
   Golden polenta cakes add texture and heartiness, providing a delightful contrast to soft roasted vegetables.

8. Roasted Cauliflower Steaks
   These flavorful cauliflower steaks enhance the theme of roasting and add another layer of deliciousness to your meal.

Common Mistakes to Avoid

When making oven roasted vegetables with balsamic vinegar, avoid these common pitfalls to ensure your dish is perfect every time.

• Bold seasoning: Forgetting to season your vegetables can lead to blandness. Always taste and adjust the salt and pepper before roasting.
• Overcrowding the pan: Placing too many vegetables on the baking sheet may result in steaming instead of roasting. Spread them out for optimal crispiness.
• Ignoring oven temperature: Cooking at a lower temperature can cause sogginess. Preheat your oven to 425°F for the best caramelization.
• Skipping the toss: Not tossing your vegetables in the marinade can lead to uneven flavor. Make sure every piece is well coated for maximum taste.
• Not checking doneness: Relying solely on time can be misleading. Check for caramelization and tenderness as indicators of when they are done.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover vegetables in an airtight container.
• They will keep well for up to 3 days in the refrigerator.

Freezing Oven Roasted Vegetables with Balsamic Vinegar

• Allow the vegetables to cool completely before freezing.
• Store in freezer-safe bags or containers, and they can last up to 3 months.

Reheating Oven Roasted Vegetables with Balsamic Vinegar

• Oven: Preheat your oven to 350°F and place vegetables on a baking sheet. Heat for about 10-15 minutes until warmed through.
• Microwave: Place a portion of vegetables in a microwave-safe dish, cover, and heat for 1-2 minutes until hot.
• Stovetop: Heat in a skillet over medium heat, stirring occasionally until warmed through.

Frequently Asked Questions

Here are some common questions about oven roasted vegetables with balsamic vinegar.

What types of vegetables work best?

Any firm vegetables such as carrots, broccoli, bell peppers, or zucchini work well for roasting. You can mix and match based on your preferences!

Can I use different herbs?

Absolutely! Feel free to substitute rosemary and thyme with herbs like oregano or basil for different flavor profiles.

How do I prevent soggy vegetables?

Make sure not to overcrowd your baking sheet and roast at a high temperature. This will help achieve that desirable crisp texture.

Is balsamic vinegar necessary?

While it adds great flavor, you can omit it if you prefer or substitute with lemon juice or apple cider vinegar for a different taste.

Can I make this recipe ahead of time?

Yes! You can prepare the vegetables and marinate them a few hours before roasting for more intense flavors. Just bake them right before serving.

Final Thoughts

Oven roasted vegetables with balsamic vinegar are not only delicious but also incredibly versatile. You can customize this recipe by using seasonal veggies or adding your favorite herbs. Give it a try, and enjoy this healthy side dish that complements any meal!