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!
You’ll love these oven-roasted veggies because …
- 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 roasted vegetables are both sweet and savory and the maple balsamic dressing makes an addictive 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 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 about 5 minutes before the end roasting.
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 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.
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 and make it juicer, root vegetables, and broccoli dry out faster. (A mix of both work well).
Can I use store-bought balsamic 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 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!
More oven-roasted veggie recipes:
- Easy Cheesy Vegan Baked Broccoli
- Easy Ratatouille Recipe- Baked on a Sheet Pan
- Oven Roasted Tomato Sauce
Subscribe to my email list to get my free eBook “The Beginner’s Guide to Homemade Vegan Staples” or if you are ready to fully dive into making your own vegan cheese, butter, yogurt, and more check out my cookbook, “The Ultimate Guide to Homemade Vegan Staples!”
An easy recipe for maple glazed balsamic roasted vegetables.
- 2 cups zucchini
- 2 cups bell peppers any color
- 1 cup Brussel sprouts
- 1 cup portabella cap
- 1 cup broccoli
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
-
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.
- 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).
*This recipe was originally posted on 9/26/2018. It was updated on 10/5/20 to include new images and more detailed instructions.
