balsamic vegetables

Learn how to roast vegetables in your oven in this flavourful balsamic vinegar marinade! Great for easy meal prep and they come out juicy and delicious!

How To Roast Vegetables (With Balsamic Vinegar Marinade)

zucchini

eggplant (sliced)

bell peppers (chopped)

onion

beef tomatoes (diced)

carrots (chopped)

balsamic vinegar

olive oil

garlic (finely diced)

lime juice

sea salt

black pepper

In a small bowl, mix the Balsamic Marinade ingredients together. Set aside.

Preheat oven to 425 degrees Fahrenheit.

Line the veggies up on your baking sheet. Ensure that you give your veggies some room to roast. I actually split everything in the picture onto three different baking sheets to give them some space. You may even want to split them based on cooking them.

Pour the marinade over the veggies and rub them into the veggies. You can do this separately, or just mixed them all in. I kept mine separate for the pictures. Try not to leave a pool of marinade on the baking sheet, and instead, try to rub all the marinade into the veggies.

Roast the veggies according to their appropriate times. Remove from oven once roasted. Some of the veggies may looked blackened but they aren't burned: it's the balsamic vinegar.

Tomatoes, Eggplants, Zucchinis and Bell Peppers: 15 to 20 minutes

Carrots &amp; Onions: 25 minutes to 30 minutes (check at 25 minutes)

Cooking Times

Simple, colourful, and delicious! This root vegetable dish featuring carrots, parsnips, and sweet potatoes is topped with a fresh basil pesto!

Roasted Balsamic Root Vegetables with Basil Almond Pesto

carrots (12 oz),

parsnips (10 oz),

potato

tbsp extra virgin olive oil

tbsp balsamic vinegar

Salt and pepper,

basil

extra virgin olive oil

tbsp (heaping) roasted almonds (I used 20 almonds)

garlic (two for extra garlic flavour)

lemon juice

For the roasted vegetables. Preheat the oven to...

For the roasted vegetables. Preheat the oven to 425 degrees F. In a large bowl, toss together the carrots, parsnips, and sweet potatoes with the olive oil, balsamic vinegar, salt, and pepper until well-coated.

Place the vegetables on a baking sheet (lined...

Place the vegetables on a baking sheet (lined with aluminum foil for easy clean-up) in a single layer and then cover the top of the baking sheet with aluminum foil.

Roast for 20 minutes before removing the foil....

Roast for 20 minutes before removing the foil. Give the vegetables a stir and flip, then bake for another 10-15 minutes, until lightly browned and tender.

For the pesto. As the vegetables roast, add...

For the pesto. As the vegetables roast, add the basil, almonds, garlic, lemon juice, salt, pepper, and 2 tablespoons of olive oil into a food processor (or blender ***see third note). Pulse several times, until a paste forms.

With the food processor running, slowly add in...

With the food processor running, slowly add in olive oil until you get your desired consistency. Taste and adjust ingredient amounts according to your preferences.

Put it together. Plate and drizzle the vegetables...

Put it together. Plate and drizzle the vegetables with your desired amount of pesto. Best served immediately.

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The most viewed balsamic vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed balsamic vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine