Have a ton of vegetables that you have to use up? These balsamic roasted vegetables are a simple, sweet, and savory dish that’s delicious over rice or eaten as a side. Vegan, gluten-free, and refined sugar-free, nearly everyone can enjoy this dish!
Why you’ll LOVE this roasted veggies recipe…
- You can throw in just about any vegetable that you have and it tastes great!
- It’s perfect for when you have tons of veggies from the garden that you need to use up.
- These roasted veggies work great as a main dish or as a side.
- It’s beautiful! (You can also keep the colors separated into a rainbow and call it rainbow veggies for a little fun)!
- Balsamic roasted vegetables are both sweet and savory and the maple balsamic dressing makes an additive glaze!
- Your whole family will eat a huge pile of veggies when you cook them this way!
- Balsamic vinegar is good for you! Read about why you should incorporate it into your diet.
Roasted in olive oil and glazed with a maple balsamic dressing, this may be the tastiest way to cook up a ton of veggies! Just watch them disappear!
Why roast vegetables?
Roasting brings out a delicious flavor in vegetables that just can’t be replicated with any other cooking method. Even people who claim that they don’t like vegetables, love these roasted veggies!
Which vegetables are good for roasting?
Nearly all veggies are delicious when roasted! Some of my favorites to throw into this dish are…
- Zucchini
- Bell peppers
- Onions (red or sweet work great, but you can use any).
- Mushrooms (portobello, cremini, or button)
- Broccoli
- Asparagus
- Brussel sprouts
- Eggplant
- Broccoli
- Cauliflower
- Carrots
Note: If you want to use spinach or other leafy greens, put them in at the end of roasting along with the dressing.
How do I make balsamic roasted vegetables?
- Preheat your oven to 400° F.
- Wash and slice up any vegetables that you would like to roast totaling 6-8 cups of veggies.
- Toss all the veggies into a large baking pan (like the kind you would use for lasagna).
- Drizzle the vegetables with 2 tbsp of olive oil and ½ tsp of salt, toss to coat well and bake for about 35 minutes.
- While it’s baking mix up your maple balsamic dressing.
- After the veggies have roasted for 35 minutes, take them out of the oven and pour the dressing mixture over top of them and stir to coat them in the dressing.
- Put back into the oven and roast for another 10 minutes to reduce the dressing and create a sweet and savory glaze on the veggies.
- Serve over rice as a meal or as a side dish.
Why should I add the maple balsamic dressing?
You can leave the dressing off or simply sprinkle with a few tablespoons of balsamic vinegar if you don’t want them to be sweet. However, when you cook the dressing down during the last 10 minutes of baking, it creates an amazing maple balsamic reduction and glazes the veggies perfectly!
Do you like the flavor of balsamic dressings?
You have to try my maple balsamic dressing on your next salad! This kale salad with cranberries! and this vegan broccoli salad are 2 more great recipes using a maple balsamic dressing!
Did you make these balsamic roasted vegetables? Leave a comment and let me know what you think!
An easy recipe for maple glazed balsamic roasted vegetables.
- 1 medium zucchini
- 1 medium red onion
- 2 medium bell peppers any color
- 1 large portabella caps
- any vegetables that you choose totaling 6-8 cups
- 2 tbsp olive oil
- 1/2 tsp salt
- 3 tbsp olive oil
- 2 tbsp maple syrup
- 2 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp garlic powder
Preheat the oven to 400° F.
Wash and slice up any vegetables that you would like to roast totaling 6-8 cups of fresh cut veggies.
Toss all the vegetables into a large baking pan (like the kind you would use for lasagna).
Drizzle the vegetables with 2 tbsp of olive oil and ½ tsp of salt, toss to coat well and bake for about 35 minutes.
While the vegetables are baking, mix up your maple balsamic dressing.
After the veggies have roasted for 35 minutes, take them out of the oven and pour the dressing mixture over top of them and stir to coat them in the dressing.
Put the vegetables back into the oven and roast for another 10 minutes to reduce the dressing and create a sweet and savory glaze on the veggies.
- Serve over rice as a meal or as a side dish.
- Save the extra liquid at the bottom of the baking dish to drizzle over the rice.
- You may have to slightly increase or decrease cooking time depending on the size that you slice the vegetables and the water content in the vegetables.
- Zucchini, summer squash, and mushrooms have a higher water content and make it juicer, root vegetables, and broccoli dry out faster. (A mix of both work well).
I couldn’t believe it…my kids and husband devoured this like candy.
The roasting brings out so many flavors and the balsamic dressing adds just the right balance. Delicious.
Thanks so much Julie! Glad that you’re family liked it as much a mine does! 🙂