Balsamic Roasted Vegetables

balsamic veggies

Roasting vegetables brings out an earthy flavor with a hint of sweetness as the natural sugars in the vegetables carmelize. Combine that with the sharpness of balsamic vinegar and the added sweetness of brown sugar and you've got a winning combination! This simple recipe for roasted balsamic vegetables is bursting with flavor and super easy to make. Mix in your favorite seasonal vegetables and this will become a favorite recipe in your rotation all year.

On a specialized diet? This recipe works well for folks following a plant-based (vegetarian), vegan, dairy-free, low-fat, Mediterranean or DASH diet — and, of course, omnivores!


  • Three to five pounds of your family’s favorite veggies: onions, peppers, sweet potatoes, new potatoes, butternut squash, carrots, parsnips, turnips, etc.
  • 2-3 tablespoons balsamic vinegar
  • 2-3 tablespoons brown sugar
  • Minced garlic
  • Salt
  • Pepper
  • Olive oil


  1. Preheat oven to 425 F. Chop veggies to approximately the same size, place on a baking sheet and drizzle with oil, adding salt and pepper to taste.
  2. Place in the oven and turn every 15 minutes. After 30 minutes, toss the mixture with vinegar, brown sugar and garlic. Bake for another 10 minutes.
  3. Remove from the oven and serve warm.

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