Roasting is one of my favorite ways to prepare vegetables. The flavors just come alive as the natural sugars in the vegetables caramelize with the high heat. How long it takes: 1 hour Equipment you’ll need: large bowl, sheet pan Servings: 6 I often roast vegetables simply with olive oil, salt, and pepper but I have to say, these balsamic roasted vegetables are a show-stopper in terms of flavor. The balsamic vinegar not only adds tangy fruity flavor but the sugars in it caramelize on the outside surface of the vegetables. So good! I mean, just take a look at the mushrooms! That caramelization is completely irresistible. Once you guys try these, you’re not going to want to eat vegetables any other way! Balsamic roasted vegetables are a simple but outstanding side dish with chicken or steak (or pretty much anything). Try them as a side with balsamic marinated chicken or Instant Pot pork loin roast. They go great with this spice rubbed pork tenderloin or air fryer salmon. Make an easy crockpot ham. They can also serve as a a really tasty meatless main dish if you add a little protein. Toss in a can of rinsed and drained chickpeas to roast right with the vegetables. Stir in crisp baked tofu. Top with feta or gorgonzola cheese, or this tasty savory granola.
About This Recipe
This recipe is very flexible. I always experiment with different herbs and seasonings. Sometimes I just season the vegetables with a couple of teaspoons of my all-purpose seasoning. Keep in mind that you can roast nearly any vegetable. The key is cutting them into approximately the same size so they cook evenly, or adding them at slightly different times. You can do either for this recipe. You’ll want to cut the carrots and the parsnips (or any other hard root vegetables) a little smaller than the mushrooms and onions, because they’ll take a little longer to roast. Alternatively, you can roast the firmer vegetables for 10 to 15 minutes prior to adding the mushrooms and onions. You’ll have to split the seasonings and use two separate bowls for this method, so I usually just opt for slicing those parsnips and carrots a little smaller, because it’s way easier and I don’t like doing dishes. You’ll want to have a large enough pan so the vegetables are spread out. Another important thing to remember is to preheat the oven. A hot oven is essential. You want the vegetables to roast, not slowly steam.
Make It Your Own
Use any combination of vegetables you like. Experiment with herbs and/or seasoning.Add Italian link sausage or bratwurst to the pan. They’ll roast right along with the veggies. Try sheet pan honey balsamic chicken and vegetables. It’s one of my favorite one pan recipes.Add protein such as canned chickpeas (rinsed and drained), tofu, or cheese to make a meatless main dish.
Make-Ahead Ideas
To get a head start on making roasted vegetables, prep the vegetables up to a day ahead. Refrigerate them in an airtight container or zip top bag. When it’s showtime, all you’ll have to do is toss them with the oil/vinegar mixture and put them in the oven. So easy! This is a great recipe to meal prep and eat throughout the week. Roasted vegetables are so good on a salad, cold or warmed up quickly in the microwave. They’re also wonderful with quinoa (think Buddha bowls) or in a roasted vegetable wrap.
Storage & Reheating Tips
Roasted vegetables will keep in the refrigerator for at least four to five days. They also freeze well. Make sure they are completely cool before storing them in airtight containers. If they are still warm, condensation will form inside the container and make the veggies soggy. Reheat roasted vegetables in a toaster oven (set it to bake at 425ºF and heat for 10 minutes). They can be reheated in a dry frying pan; just toss them around over medium-high heat until they’re warmed through. A quick zap in the microwave works too and I’ve found that my air fryer does a great job of reheating roasted vegetables, too.
More Roasted Vegetables
Learn how to make Roasted Broccoli perfectly every time.Roasted Parmesan BroccoliRoasted Cauliflower – How to Roast CauliflowerRoasted Brussels Sprouts with AsiagoOven Roasted Sweet PotatoesRoasted Green Beans with Parmesan and BasilRoasted RadishesRoasted Sweet Potatoes and Shallotsor this list of over 40 Roasted Vegetable Recipes!
