These balsamic roasted vegetables are a simple, quick, and easy dish that’s delicious over rice, mixed with pasta, or eaten as a side dish. It's healthy, vegan, gluten-free, and refined sugar-free, so nearly everyone can enjoy this dish!
If you have a bunch of vegetables that you want to use up, this is the dish for you! Simply cut up any veggies that you have, drizzle them with the balsamic dressing, and roast in the oven.
You won't believe how such a simple recipe can taste so good!
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❤️ Why you'll love this 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.
- It works great as a main dish or as a side dish.
- It's beautiful! (You can also keep the colors separated into a rainbow and call it rainbow veggies for a little fun)!
- Balsamic vinegar is good for you! Read about why you should incorporate it into your diet.
Roasted and glazed with a maple balsamic dressing, this may be the tastiest way to cook up a ton of veggies! Just watch them disappear! They're both sweet and savory and the maple balsamic dressing makes an addictive glaze!
❓ 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!
Your whole family will eat a huge pile of veggies when you cook them this way!
🥦 Vegetables
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 about 5 minutes before the end of roasting.
🥄 How to make roasted balsamic vegetables
Step 1 - Preheat your oven to 400° F.
Step 2 - Wash and slice up any vegetables that you would like to roast totaling 8 cups of veggies.
Step 3 - Toss all the vegetables into a large 9 X 13-inch baking pan (like the kind you would use for lasagna).
Step 4 - Mix the olive oil, balsamic vinaigrette, maple syrup, and garlic powder in a small container then pour the dressing over the veggies.
Step 5 - Stir well to coat the vegetables in the dressing.
Step 6 - Bake at 400° F (200° C) for a total of 45 minutes - Take out of the oven and stir the veggies every 15 minutes.
Step 7 - Serve over rice, mixed with pasta or as a side dish.
👩🏻🍳 Pro Tips
- You can use 8 cups of any type of veggies that you have. It doesn't have to be the specific ones listed in the ingredient section.
- 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 higher water content which makes them juicer, root vegetables, and broccoli dry out faster. (A mix of both work well).
🌟 Store-bought dressing
Yes, if you want to make this dish even easier, you can use a 1/2 cup of any balsamic vinaigrette dressing that you like. However, it only takes an extra minute to make your own.
🌟 Other ways to use balsamic dressing
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!
🍅 More oven-roasted veggies
- Easy Cheesy Vegan Baked Broccoli
- Roasted Brussels Sprouts and Potatoes
- Oven Roasted Tomato Sauce
- Roasted Cabbage Steaks
- Baked Cauliflower Nuggets
- Roasted Tenderstem Broccoli
- Cabbage Steaks
- Roasted Vegetables with Tofu
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Balsamic roasted vegetables recipe
Balsamic Roasted Vegetables
Ingredients
- 2 cups zucchini
- 2 cups bell peppers any color
- 1 cup Brussel sprouts
- 1 cup portabella cap
- 1 cup broccoli
- 1/2 teaspoon salt
For the maple balsamic glaze:
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
Instructions
- Preheat your oven to 400° F.
- Wash and slice up any vegetables that you would like to roast totaling 8 cups of veggies.
- Toss all the vegetables into a large 9 X 13- inch baking pan (like the kind you would use for lasagna).
- Mix the olive oil, balsamic vinaigrette, maple syrup, and garlic powder in a small container then pour the dressing over the veggies.
- Stir well to coat the vegetables in the dressing.
- Bake at 400° F (200° C) for a total of 45 minutes - taking out of the oven and stir the veggies every 15 minutes.
- Serve over rice, mixed with pasta, or as a side dish.
Notes
- You can use 8 cups of any type of veggies that you have. It doesn't have to be the specific ones listed in the ingredient section.
- If you want to use spinach or other leafy greens, put them in about 5 minutes before the end roasting.
- 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 higher water content and make it juicer, root vegetables, and broccoli dry out faster. (A mix of both work well).
Nutrition
*This recipe was originally posted on 9/26/2018. It was updated on 10/5/20 to include new images and more detailed instructions.
⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!
Hi Monica 🙂
Which type of rice do you recommend if eating with rice? 😉
Thanks!
Sara
Hi Monica! I don’t have maple syrup, but do have honey - would that be an ok substitute? Thanks in advance!
Yes, that should work fine. You could also use a little agave nectar. The maple just gives it a nice flavor. Enjoy!
This is a staple at our house now, especially when you don't feel like thinking too much about the side dish for your dinner, or you need to clean out your veggie drawer. Been making this for several months now, and it's always a little different due to having different veggies on hand, which is awesome and prevents the burnout from having the same thing over and over. Last night's random additions were a large piece of poblano pepper (sliced into strips) and a sliced beet!
I actually don't use the maple syrup at all as I don't want the sweet taste (and I understand that I may not achieve the glaze effect), but the combo of a little bit of oil and balsamic vinegar is fantastic. I actually use a little bit of soy sauce in the liquid as well, and the combo of liquid ingredients just makes a very tasty sauce for the veggies to roast in. No matter what veggies are roasting on any given day, this dish is a hit - thank you so much for inspiring me, Monica!
You're welcome, Beata! I'm glad that you like it. We love it too! It's so nice just to throw in the veggies that you have and it turns into a delicious side dish!
Hi Monica! I made the roasted vegetables last night (it was one of these clean out your veggie drawer events, lol), and only after making them (and devouring almost the entire content of a large cookie sheet with my boyfriend last night), I remembered that I got my balsamic vinegar idea from you! Since I was feeling lazy, I simply drizzled the avocado oil and balsamic vinegar on the cookie sheet and tossed the cut up vegetables in the mixture - but whatever mixture was left on the cookie sheet, burned really badly and I don't think I can save the cookie sheet. What are your tips to prevent the balsamic vinegar from burning into your baking sheet? Is it just that I should have mixed the liquids in a separate cup/bowl before pouring the oil and balsamic vinegar mixture over the vegetables? Please advise. Thank you in advance. 😊
I also realized that you used a baking dish (like for lasagna) and I used a large cookie sheet. Would that be an issue with burning balsamic vinegar as well?
Hi Beata, I always make mine in a baking dish so that there are high edges to keep the veggies in when I stir it. The ceramic dish doesn't get as hot as metal, so I think that's key! 🙂
Hi Monica! Thanks for mentioning the high edges of the baking dish - I did have a few runners as I was stirring the vegetables, lol. Interesting about the temperature of the dish itself, too. I'll be sure to make your roasted vegetables in a baking dish next time, because there will be many more next times. Thank you! 😊
I'm glad that helps, Beata. Enjoy! 🙂
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! 🙂