Balsamic Roasted Vegetables
Balsamic Roasted Vegetables is a colorful and flavorful medley of seasonal veggies roasted to tender perfection and coated with a tangy balsamic dressing. This healthy and easy-to-make dish is perfect as a side or light main, garnished with fresh parsley for brightness and vibrant flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American, Vegan
- Diet: Vegan
Ingredients
For the Roasted Vegetables
2 cups diced butternut squash
2 cups quartered radishes
1 cup sliced parsnip
1 red bell pepper, cut into 1-inch pieces
1 cup chopped zucchini
1 red onion, cut into 1-inch pieces
Fresh parsley (for garnish)
For the Dressing
¼ cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried Italian seasoning
Salt and black pepper, to taste
Instructions
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Preheat oven to 400°F (200°C).
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Combine all vegetables in a large bowl.
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Whisk olive oil, balsamic vinegar, dried basil, Italian seasoning, salt, and pepper in a small bowl.
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Pour dressing over vegetables; toss thoroughly to coat.
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Spread vegetables in a single layer on a parchment-lined baking sheet.
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Roast 30-35 minutes, stirring halfway, until tender and caramelized.
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Transfer to a serving dish and garnish with chopped fresh parsley.
Notes
Substitute or add carrots, sweet potatoes, or Brussels sprouts for variety.
Use fresh herbs like rosemary or thyme instead of dried.
Sprinkle with grated Parmesan before serving for richness.
Drizzle honey or maple syrup before roasting for sweetness.
Toss with toasted nuts or seeds for added crunch.
Store leftovers airtight in fridge up to 3 days; reheat in oven or microwave.
Find it online: https://justsosavory.com/balsamic-roasted-vegetables/
