One Pan, Any Veggies—The Easiest Side Dish Ever (original) (raw)

You can never have enough all-purpose side dish recipes, like Balsamic Roasted Vegetables. These sweet and savory caramelized vegetables are versatile (use any vegetables), they hold up well to reheating (perfect for meal prep), and their flavor matches with a wide variety of main dishes. They even make a simple yet stunning Thanksgiving side dish!

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“Made this tonight with carrots, cauliflower and red potatoes. Yum! Simple, tasty—a great addition to my recipe box.”

Amy

Easy Balsamic Roasted Vegetables

You can roast just about any vegetable in this sweet, savory, and tangy balsamic marinade. The key is to match your vegetables to the season so you get the best-tasting vegetables possible. I like to choose vegetables of a similar type so they all cook at a similar rate.

Roasting vegetables is an easy and simple way to get your daily dose. Sometimes, I’ll make a double batch of the marinade so I can easily throw together the veggies as a quick side for a weeknight meal. I’ll even turn roasted veggies into a meal sometimes and add beans or grains to make it more hearty and filling.

1. Follow the seasons. For spring and summer, choose asparagus, grape tomatoes, zucchini, yellow squash, bell peppers, eggplant, mushrooms, onions. For fall and winter, choose carrots, parsnips, radishes, turnips, Brussels sprouts, onions, turnips, butternut squash, sweet potatoes.
2. Chop according to size. Hard vegetables should be cut into small pieces and soft vegetables into large pieces to help them roast at a similar rate.
3. Use plenty of oil. Without enough oil, the vegetables will shrivel and dry instead of caramelize.
4. Don’t overcrowd the baking sheet. If the vegetables are crowded, steam will become trapped, and the vegetables will stew in their own juices instead of caramelizing.
5. Don’t forget to stir. Stirring the vegetables at least once, halfway through the roasting time, will ensure even cooking.
6. Add some spice. Feel free to add smoked paprika, garlic powder, or any of your favorite spices to the marinade.

Balsamic Roasted Vegetables

Cost 9.00recipe/9.00 recipe / 9.00recipe/2.25 serving

These sweet and savory caramelized Balsamic Roasted Vegetables are an easy and elegant all-purpose side dish that you'll want to make over and over!

Step-by-step photos can be seen below the recipe card.

Balsamic Marinade

• ▢ 3 Tbsp olive oil ($0.66)
• ▢ 3 Tbsp balsamic vinegar ($0.72)
• ▢ 2 Tbsp brown sugar (maple syrup also works, $0.06)
• ▢ 2 Tbsp soy sauce ($0.10)
• ▢ ½ Tbsp Dijon mustard ($0.03)
• ▢ ½ tsp dried basil ($0.05)
• ▢ black pepper (freshly cracked, $0.03)

Vegetables

• ▢ 1 red onion ($0.86)

• ▢ 8 oz. mushrooms (baby bellas or button, $1.94)

• ▢ ½ lb. parsnips ($1.88)

• ▢ ½ lb. carrots ($0.66)

• ▢ 1 bunch radishes ($1.74)

• ▢ ¼ bunch parsley (for garnish, $0.27)

• Preheat the oven to 400ºF. In a small bowl, combine the olive oil, balsamic vinegar, brown sugar, soy sauce, Dijon mustard, dried basil, and pepper. Set the marinade aside.

• Scrub or peel the carrots and parsnips, then slice them into 1-inch pieces. Wash the mushrooms and cut them in half. Peel the onion and slice it into 1-inch wide wedges. Wash the radishes, cut off their stems and roots, then slice each one in half.

• Spread the prepared vegetables out over a large baking sheet, making sure they're in a single layer and not piled on top of one another. Pour the balsamic marinade over top, then toss the vegetables until they're well coated.

• Transfer the baking sheet to the oven and roast for 20 minutes. Carefully remove the baking sheet from the oven, give the vegetables a good stir, then return them to the oven and roast for an additional 15-20 minutes, or until the vegetables are tender and have browned on the edges. Don't be alarmed if the marinade blackens on the baking sheet; this part will not be scooped up with the vegetables.

• While the vegetables are roasting, finely chop a handful of fresh parsley. Transfer the roasted vegetables to a bowl or serving platter and sprinkle the chopped parsley over top just before serving.

See how we calculate recipe costs here.

Serving: 1ServingCalories: 221.43kcal (11%)Carbohydrates: 28.93g (10%)Protein: 4.1g (8%)Fat: 10.68g (16%)Sodium: 542.38mg (24%)Fiber: 5.93g (25%)

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

How to Make Balsamic Roasted Vegetables Step-by-Step Photos

Prepare the marinade: Preheat the oven to 400ºF. Combine 3 Tbsp olive oil, 3 Tbsp balsamic vinegar, 2 Tbsp brown sugar, 2 Tbsp soy sauce, ½ Tbsp Dijon mustard, ½ tsp dried basil, and some freshly cracked pepper (maybe 10 cranks of a pepper mill) in a small bowl and set it aside.

Assemble your veggies: Today, I am using 1 red onion, 8 oz. baby bella mushrooms, 2 parsnips (½ lb.), ½ lb. carrots, and one bunch of radishes.

Chop the veggies: Clean the carrots and parsnips, and then chop them into 1-inch pieces. Wash the mushrooms and slice them in half. Peel the onion and slice it into 1-inch wide wedges. Wash the radishes, cut off their stems and roots, and then slice each one in half.

Place the vegetables on a large baking sheet so they can sit in a single layer. Pour the balsamic marinade over the vegetables, then toss until they are well coated.

Roast the veggies: Place the vegetables in an oven preheated to 400ºF and roast for 20 minutes. After 20 minutes, remove the pan and give the vegetables a good stir (pictured above).

Return the vegetables to the oven and roast for an additional 15-20 minutes, or until the vegetables are tender and browned on the outside. Don’t worry if some of the marinade burns on the baking sheet; the vegetables themselves are not burned, and the part stuck to the baking sheet will be left behind. A quick soak and it will come clean.

Transfer: After roasting, transfer the balsamic roasted vegetables to a bowl or serving platter and top with chopped parsley.

Serve: Serve with any of your favorite mains. Enjoy!

serving suggestions

I especially love pairing these balsamic roasted vegetables with herb roasted pork tenderloin, but they work well with roasted chicken legs, adding brightness that cuts through the rich, crispy chicken skin. If you’re craving something extra cozy, try them with our Mississippi pot roast—the bold, buttery flavors soak up the balsamic notes beautifully. Our million dollar chicken casserole is especially good with these balsamic roasted vegetables because the tangy glaze cuts through the creamy, cheesy casserole, too. For a completely different (but equally satisfying) option, add these roasted veggies as a side to lentil loaf for a filling, nutritious vegetarian meal that still feels comforting and hearty.

How to Store

Store leftover balsamic roasted vegetables in an airtight container in the fridge for 2-3 days. I don’t recommend freezing the roasted vegetables as they won’t have the same texture once frozen and thawed.

Reheat in the microwave or oven until warmed through.

For the marinade, it can be kept refrigerated in an air-tight container for a few weeks (or longer) if you make a bit more than you need. It will separate over time, but just shake it to re-emulsify.

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Beth MoncelI’m a food lover, number cruncher, and meticulous budgeter. I love science and art, and the way they come together when I cook. I love to create, problem solve, and learn new things. Making great food is my passion, my purpose, and my favorite thing to share with others.More About Beth