balsamic roasted vegetables

This simple balsamic roasted vegetables recipe is healthy and delicious! Preparing these roasted vegetables with balsamic vinegar is a great way to meal prep a huge batch of veggies for the week. Eat them on top of a salad or as a healthy &amp; delicious side dish!  Vegan, paleo, gluten-free, dairy-free and sugar-free!

Balsamic Roasted Vegetables

potatoes

green pepper

red pepper

broccoli

TBS olive oil (divided)

tsp garlic salt (divided)

TBS balsamic vinegar

Preheat oven to 450 degrees F.

Grease a large baking sheet, set aside.

Place cubed sweet potatoes into a large mixing bowl.

Drizzle sweet potatoes with 2 TBS olive oil and stir until combined.

Sprinkle ½ tsp garlic salt over oiled potatoes and stir until combined.

Pour sweet potatoes onto prepared baking sheet and roast for 15-20 minutes in the preheated oven until slightly browned, stirring once half way through.

Put peppers &amp; broccoli into the mixing bow (that you mixed the sweet potatoes in).

Add 2 TBs olive oil and stir until evenly coated.

Add ½ tsp garlic salt and stir until evenly distributed.  (optional: add other spices like garlic powder, onion powder, Italian seasoning, etc.)

After sweet potatoes are slightly browned, add the pepper/broccoli mixture to the baking pan, stirring until everything is evenly distributed.

Return to oven and roast for 10 additional minutes or until they begin to become soft.

Remove from oven and drizzle 1 TBS balsamic vinegar over everything on the baking pan and stir until all the vegetables are evenly coated. (Add more if necessary).

Return to oven and roast for 10-15 more minutes until nicely browned, stirring halfway through.

Enjoy warm on a salad or as a yummy side dish!

https://embed.mediavine.com/videos/wrt5z8ghku40cyeyxdhu

This balsamic roasted vegetables recipe is healthy and delicious! Preparing these roasted vegetables with balsamic vinegar is a great way to meal prep a huge batch of veggies for the week. Eat them on top of a salad or as a healthy & delicious side dish!

Balsamic Roasted Vegetables Recipe

This easy recipe for roasted fall vegetables is packed with flavor and flexible to be changed up with your seasonal favorites.

Balsamic Roasted Fall Vegetables with Sumac

Balsamic Roasted Fall Vegetables

Carrots (, peeled and halved vertically)

Brussels Sprouts (, stems trimmed and halved vertically)

Butternut Squash (, peeled and

extra virgin olive oil

Balsamic Vinegar

Sumac

Kosher Salt

Preheat the oven to 400 degrees F.

In a large bowl combine the olive oil, balsamic vinegar and sumac.  Add the prepared vegetables and toss to fully coat with the liquid.  Rub any remaining liquid into the vegetables by hand (be careful of the beets as they can stain clothing) especially the carrots which are more difficult to coat when in longer form.

Place vegetables on a large baking sheet or roasting pan and sprinkle the salt over them.  Flip the vegetables halfway through cooking.  Cook until done but still firm (not mushy), about 30 minutes.  Serve immediately.

This easy Balsamic Roasted Vegetables Recipe is a fast way to add more healthy veggies to your diet. Just 30 minutes to prepare and full of flavor!

Easy Balsamic Roasted Vegetables Recipe

extra virgin olive oil

balsamic vinegar

oregano

salt and pepper

Preheat oven to 400 degrees F.In a large bowl combine vegetables, oil, and vinegar. Stir well to coat.

Spread vegetables on a baking sheet and sprinkle with oregano, salt, and pepper.

Bake 25-30 minutes or until desired tenderness.

Serve immediately, will keep in refrigerator up to 4 days.

Creamy &amp; flavorful polenta topped with sweet balsamic roasted veggies &amp; crispy chickpeas!

Vegan Polenta with Balsamic Roasted Vegetables and Chickpeas

chickpeas

avocado oil

maple syrup

garlic powder

salt

ground pepper

vegetable broth (or water)

polenta (cornmeal)

vegan butter

yeast

Italian spices (can sub with dried parsley

Salt & pepper to taste (if needed)

Balsamic Vinegar (optional, to drizzle on top)

Preheat the oven to 375F. Strain, rinse, and dry the chickpeas completely.

Add the chopped vegetables and chickpeas to a baking pan.

Then, whisk together the balsamic vinegar, oil, maple syrup, garlic powder, salt, and pepper in a small bowl.

Pour the balsamic marinade on top of the tray of veggies &amp; chickpeas and mix together until evenly coated.

Then, add the tray to the oven and bake for 25-30 minutes until the chickpeas and beginning to crisp and the veggies are caramelized. Make sure to remove the tray and stir the veggies &amp; chickpeas at the 15 minute mark so they bake evenly.

While the veggies &amp; chickpeas are roasting, make the vegan polenta.

Add 3 cups broth (or water) and 1/2 tsp salt to a saucepan and bring to a boil. Once boiling, reduce the heat to a simmer and  gradually add in the polenta 1/4 cup at a time. For the best results, stream the polenta in gradually and stir continuously while adding it to the pot.

Cook the polenta uncovered for 1-2 minutes, stirring consistently. Then, cover the saucepan and cook another 5-10 minutes(*or until cooked depending on the package instructions). If the polenta gets too thick before it is done cooking, add in a few Tbsp of veggie broth to help it thin out.

Remove the cooked polenta from the heat and mix in the vegan butter, nutritional yeast, garlic powder, Italian spices, salt, &amp; pepper.

Add the cooked polenta to 3-4 bowls. Top with the roasted veggies &amp; chickpeas and serve. If desired, add on an extra drizzle of balsamic vinegar to the finished dish. Enjoy!

https://content.jwplatform.com/videos/0T8BSRfh.mp4

Creamy Vegan Polenta gets topped with homemade balsamic roasted vegetables and chickpeas for an easy vegan dinner recipe.

Vegan Polenta with Balsamic Roasted Veggies & Chickpeas

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Top 4 balsamic roasted vegetables recipes from across the web

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The most viewed balsamic roasted vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine