Oh, let me tell you how much I adore roasted vegetables! There’s something magical about tossing fresh veggies with a little olive oil and balsamic vinegar, then letting the oven do its thing. The smell that fills your kitchen is just heavenly! With *Balsamic Roasted Vegetables*, you’ve got a simple yet delicious side dish that pairs perfectly with just about anything. I love how the natural sweetness of the veggies intensifies while roasting, and that tangy glaze just brings everything together. Trust me, once you try this recipe, you’ll find yourself making it again and again!
Ingredients List
Gather these simple, fresh ingredients to make your *Balsamic Roasted Vegetables* shine:
- 2 cups of mixed vegetables (I love using a colorful mix of bell peppers, zucchini, and carrots, but feel free to use your favorites!)
- 3 tablespoons of balsamic vinegar (This is what gives the veggies that delightful tang!)
- 2 tablespoons of olive oil (Extra virgin is my go-to for flavor!)
- 1 teaspoon of garlic powder (A little garlic goes a long way in bringing out the flavors.)
- Salt and pepper to taste (Don’t skip this—it really enhances everything!)
Make sure to have everything prepped and ready to go before you start cooking. It makes the process so much smoother and more enjoyable!
How to Prepare Balsamic Roasted Vegetables
Alright, let’s get cooking! Making *Balsamic Roasted Vegetables* is as easy as pie—well, easier, actually! Just follow these simple steps, and you’ll have a delicious side dish ready in no time.
Preheat the Oven
First things first, you’ll want to preheat your oven to 400°F (200°C). This temperature is key to achieving that perfect caramelization and tender texture. Trust me, the veggies need a hot oven to really shine!
Prepare the Vegetables
Next, grab your mixed vegetables and chop them into bite-sized pieces. I really recommend using seasonal veggies if you can—they add the best flavor! Aim for even sizes so they cook uniformly. Think vibrant bell peppers, fresh zucchini, and sweet carrots for a colorful mix!
Mix the Dressing
Now, in a big bowl, combine the olive oil, balsamic vinegar, garlic powder, salt, and pepper. Give it a good stir to make sure everything’s well blended. This dressing is what gives your veggies that scrumptious flavor, so don’t rush this step!
Coat the Vegetables
Throw those chopped veggies into the bowl with your dressing. Toss everything together until each piece is nicely coated. You want every bite to be bursting with flavor, so get in there and mix it up!
Roast the Vegetables
Finally, spread the coated vegetables out on a baking sheet in a single layer. This helps them roast evenly. Pop them in the oven and let them roast for about 25-30 minutes. Make sure to stir them halfway through cooking to ensure they get that lovely golden color all over. Keep an eye on them, and when they’re tender and caramelized, they’re ready to serve warm!
Tips for Success
To really make your *Balsamic Roasted Vegetables* shine, here are some of my favorite tips! First, don’t overcrowd the baking sheet—give the veggies space to roast and caramelize beautifully. If they’re too close together, they’ll steam instead of roast, and we definitely want that gorgeous roasted flavor! Also, feel free to mix and match your vegetables based on what’s in season or what you have on hand; this recipe is super flexible! Lastly, I like to drizzle a little extra balsamic glaze on top just before serving for an extra burst of flavor. Yum!
Nutritional Information
As with any recipe, keep in mind that nutritional values can vary based on the specific ingredients and brands you use. Here’s a general idea of what you can expect for a serving of *Balsamic Roasted Vegetables* (about 1 cup):
- Calories: 120
- Fat: 7g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Sugar: 5g
- Protein: 2g
- Sodium: 150mg
- Cholesterol: 0mg
These are approximate values, so it’s always a good idea to double-check based on your specific ingredients. Enjoy your delicious, healthy side dish!
FAQ Section
Can I use different vegetables?
Absolutely! One of the best things about *Balsamic Roasted Vegetables* is how flexible it is. You can swap in just about any seasonal vegetables you love or have on hand. Think about using asparagus, Brussels sprouts, or even sweet potatoes! Just make sure to cut them into similar sizes so they cook evenly. The balsamic glaze pairs beautifully with so many flavors, so don’t hesitate to get creative!
How do I store leftovers?
If you have any leftovers (which is rare because they’re so good!), just let them cool down to room temperature before storing. Place them in an airtight container and pop them in the refrigerator. They should keep well for about 3 days. When you’re ready to enjoy them again, just reheat them in the oven or a skillet to bring back that delicious roasted flavor!
Can I make this recipe ahead of time?
You can definitely prep your vegetables in advance! Just chop them up and toss them with the dressing, then store them in the fridge until you’re ready to roast. I recommend doing this no more than a day ahead to ensure they stay fresh. When you’re ready for a tasty side dish, just spread them on a baking sheet and roast as directed. It’s a great time-saver for busy weeknights!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy weeknights!
- Versatile—use any seasonal veggies you have on hand!
- Deliciously tangy flavor from the balsamic glaze.
- Healthy and packed with nutrients!
- Great for meal prep or as a colorful side dish!
Serving Suggestions
These *Balsamic Roasted Vegetables* are incredibly versatile! They make a fantastic side dish alongside grilled chicken or fish, adding a pop of color and flavor to your plate. You can also serve them over quinoa or rice for a hearty vegetarian meal. Trust me, they complement just about anything!
Print
Balsamic Roasted Vegetables: 5 Steps to Pure Deliciousness
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
Roasted vegetables with balsamic glaze.
Ingredients
- 2 cups of mixed vegetables (bell peppers, zucchini, carrots)
- 3 tablespoons of balsamic vinegar
- 2 tablespoons of olive oil
- 1 teaspoon of garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Chop the vegetables into bite-sized pieces.
- In a bowl, mix olive oil, balsamic vinegar, garlic powder, salt, and pepper.
- Add the vegetables to the bowl and toss to coat.
- Spread the vegetables on a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, stirring halfway through.
- Check for doneness and serve warm.
Notes
- Use seasonal vegetables for the best flavor.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Balsamic Roasted Vegetables