Balsamic Roasted Vegetables

Why You’ll Love This Recipe

This recipe brings together the natural sweetness of butternut squash, radishes, and parsnips with the savory depth of red bell pepper, zucchini, and red onion. The balsamic dressing adds a beautiful tang and richness that elevates the roasted vegetables. It’s simple, nutritious, and bursting with bold, balanced flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Roasted Vegetables

• 2 cups diced butternut squash
• 2 cups radishes, quartered
• 1 cup sliced parsnip
• 1 red bell pepper, cut into thick 1-inch pieces
• 1 cup chopped zucchini
• 1 red onion, cut into thick 1-inch pieces
• Fresh parsley (for garnish)

For the Dressing

• ¼ cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried basil
• Salt and black pepper, to taste
• 1 teaspoon dried Italian seasoning

Directions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine all the diced and chopped vegetables.
3. In a small bowl, whisk together olive oil, balsamic vinegar, dried basil, Italian seasoning, salt, and black pepper until well combined.
4. Pour the dressing over the vegetables and toss thoroughly to coat evenly.
5. Spread the vegetables in a single layer on a baking sheet lined with parchment paper or foil.
6. Roast for 30-35 minutes, stirring halfway through, until vegetables are tender and caramelized around the edges.
7. Remove from oven and transfer to a serving dish.
8. Garnish with freshly chopped parsley before serving.

Servings and Timing

This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes

Variations

• Substitute or add other vegetables like carrots, sweet potatoes, or Brussels sprouts.
• Use fresh herbs such as rosemary or thyme instead of dried herbs.
• Add a sprinkle of grated Parmesan cheese before serving for extra richness.
• Drizzle with honey or maple syrup before roasting for a touch of sweetness.
• Toss with toasted nuts or seeds for added texture.

Storage/Reheating

Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) until warmed through or microwave individual portions.

FAQs

Can I use fresh herbs instead of dried?

Yes, use about three times the amount of fresh herbs for best flavor.

Can I roast vegetables without the balsamic dressing?

Yes, but the balsamic dressing adds great flavor and helps caramelize the veggies.

How do I prevent the vegetables from sticking to the pan?

Use parchment paper or foil, and toss the veggies well in oil before roasting.

Can I prepare this dish ahead of time?

Yes, toss vegetables with dressing and refrigerate until ready to roast.

Can I freeze leftover roasted vegetables?

Freezing is possible but may affect texture; best to consume fresh.

How do I know when vegetables are done?

They should be tender when pierced with a fork and caramelized at the edges.

Can I use a different vinegar?

Red wine or apple cider vinegar can be substituted but will change the flavor profile.

Can I make this recipe vegan?

Yes, it is naturally vegan.

How do I make the vegetables crispier?

Avoid overcrowding the pan and roast at a high temperature for better caramelization.

What can I serve with these roasted vegetables?

They pair well with grilled meats, roasted chicken, quinoa, or as a side to any main dish.

Conclusion

Balsamic Roasted Vegetables are a delicious, healthy, and colorful side dish that highlights the natural flavors of fresh produce with a tangy, aromatic dressing. Easy to prepare and full of vibrant taste, this recipe is a perfect addition to any meal and a great way to enjoy seasonal vegetables.

Print