Balsamic Roasted Vegetables

By
Rebecca Franklin
Rebecca Franklin
Rebecca Franklin is a freelance lifestyle writer and recipe developer. Her expertise is in French cuisine, which she writes about and teaches.
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Updated on 07/19/21
Balsamic Roasted Vegetables

The Spruce / Kristina Vanni

Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 6 servings
Nutrition Facts (per serving)
198 Calories
3g Fat
38g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 198
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 206mg 9%
Total Carbohydrate 38g 14%
Dietary Fiber 5g 18%
Total Sugars 6g
Protein 5g
Vitamin C 24mg 118%
Calcium 47mg 4%
Iron 2mg 10%
Potassium 991mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The tangy, deep flavor of aged balsamic vinegar is a wonderful way to enhance a simple side dish like roasted vegetables. The vinegar helps caramelize the potatoes, carrots, and red onions, creating a subtle sweetness and dark-colored exterior, and green beans add a bright finish to the dish. Feel free to swap out or add other favorite vegetables like cauliflower, broccoli, or Brussels sprouts. Serve these balsamic vegetables with roasted poultry or meat, or make part of a vegetarian meal.

Ingredients

  • 4 cups red potatoes, cubed

  • 2 cups baby carrots

  • 1 large red onion, sliced into 1/4-inch wide strips

  • 2 tablespoons balsamic vinegar

  • 4 teaspoons olive oil

  • 1 clove garlic, finely chopped

  • 1 teaspoon fresh thyme

  • 1 teaspoon chopped rosemary

  • 1 teaspoon chopped sage

  • 1 cup green beans, sliced

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

    Balsamic Roasted Vegetables

    The Spruce / Kristina Vanni

  2. Preheat oven to 400 F and lightly oil a large roasting pan.

    oil in a roasting pan

    The Spruce / Kristina Vanni

  3. Toss together potatoes, carrots, onions, balsamic vinegar, olive oil, garlic, and herbs. Arrange vegetables on pan.

    potatoes, carrots, onions, balsamic vinegar, olive oil, garlic, and herbs in a bowl

    The Spruce / Kristina Vanni

  4. Roast vegetables for 35 minutes, stirring every 10 minutes.

    vegetables in a roasting pan

    The Spruce / Kristina Vanni

  5. Add cut green beans to pan and roast vegetables for an additional 10 minutes.

    vegetables in a roasting pan

    The Spruce / Kristina Vanni

  6. Arrange roasted vegetables on a serving platter and season with salt and pepper.

    Balsamic Roasted Vegetables on a platter

    The Spruce / Kristina Vanni

Tips

  • So the vegetables brown nicely and develop a crispy exterior, make sure not to crowd the pan, spacing the vegetables out so they do not touch each other. If they are too close, they will steam and become mushy. Use a second baking sheet if necessary.
  • If you are roasting more than one baking sheet at a time, rotate the pans to assure even cooking. Better yet, if your oven has the convection setting, use that—just be sure to set the temperature 25 F lower.