(I don’t like them raw, but the peppery flavor turning to a sweetness when cooked is so delicious!) 1 eggplant. It’s healthy, vegan, gluten-free, and refined sugar-free, so nearly everyone can enjoy this dish! As mentioned above, you can use just about any vegetable for this recipe, but it’s best to match your vegetables to the season (see section above recipe for alternative vegetable ideas). Clean and chop the vegetables so they are roughly similar sizes, making the harder vegetables slightly smaller and softer vegetables slightly bigger. Add balsamic vinegar, increase heat to medium-high and boil until reduced and slightly syrupy, about 4-5 more minutes. Balsamic Dijon Roasted Root Vegetables is an easy and healthy side dish bursting with tangy balsamic flavor and loaded with sweet potatoes, carrots and onions. 2 zucchini. Here are some vegetable options: Soft Spring and Summer Vegetables: Asparagus, grape tomatoes, zucchini, yellow squash, bell peppers, eggplant, mushrooms, onions. Asparagus, mushrooms, and tomatoes tossed in a quick homemade balsamic vinaigrette made with olive oil, balsamic vinegar, red wine vinegar, garlic, dijon mustard, honey, salt, and pepper. :). Saute onions until soft, about 5 minutes. Easy. Budget Bytes » Recipes » Vegetable Recipes » Balsamic Roasted Vegetables. Filed Under: Dairy-Free, Gluten-Free, Healthy Recipes, Low Calorie, Low Fat, Recipe, Side Dishes, Vegetarian, Your email address will not be published. Remove the garlic from the skins before serving. More ». Cooked radishes are one of my absolute favorites! Thanks for the recipe! Transfer the roasted vegetables to a bowl or serving platter and sprinkle the chopped parsley over top just before serving. 2 tbsp balsamic vinegar. In a small bowl, combine 3 Tbsp olive oil, 3 Tbsp balsamic vinegar, 2 Tbsp brown sugar, 2 Tbsp soy sauce, 1/2 Tbsp Dijon mustard, 1/2 tsp dried basil, and some freshly cracked pepper (maybe 10 cranks of a pepper mill). This bold mix of purple, orange and yellow is so pretty it makes it extra enticing. Choose vegetables of a similar type so they cook at a similar rate. In a small bowl, combine the olive oil, balsamic vinegar, brown sugar, soy sauce, Dijon mustard, dried basil, and pepper. After 2o minutes, remove the baking sheet and ive the vegetables a good stir (pictured above). If you are tracking these nutrients for medical purposes, please consult an outside, trusted source. After 2o minutes, remove the baking sheet and ive the vegetables … 2 red bell peppers. SO easy and tastes amazing! Transfer the baking sheet to the oven and roast for 20 minutes. Gluten Free. You can never have enough all-purpose side dish recipes, like Balsamic Roasted Vegetables. The best part of all of these recipes is how great they work for leftover lunches the next day! Welcome to The Creative Bite, where I love sharing my favorite recipes for everyday healthy meals and occasional twists and treats! 4 beets. I’ve also paired balsamic roasted vegetables with seasoned rice in the past for a simple vegetarian dish. We used squash, zuchinni, leeks, turnip, onion and carrots and it was devoured! Use plenty of oil. Wash the mushrooms and cut them in half. Toss with the chopped vegetables and arrange on a baking sheet. carrots, and one bunch of radishes. Ingredients. I’ve made it a couple of times now with a medley including potato, carrots, mushrooms, turnips, red onion, and radishes. The vegetables themselves are not burned and the part stuck to the baking sheet will be left behind (a quick soak and it will all dissolve off, too). Transfer the vegetables to the preheated 400ºF oven and roast for 20 minutes. Preheat the oven to 400ºF. In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. Don’t forget to stir! Healthy. Serve immediately. Stirring the vegetables at least once, half-way through the roasting time will ensure even cooking. Pour the balsamic marinade over top, then toss until the vegetables are all well coated. Return the vegetables to the oven and roast for an additional 15-20 minutes, or until the vegetables are tender and browned on the outside. This Cheesy Chipotle Spaghetti Squash and Asparagus & Feta Quinoa Salad are perfect examples of this. Remove from oven once roasted. Required fields are marked *. Definitely our new favorite recipe! For this recipe, I tossed together some of my favorite cold weather vegetables including sweet potatoes, carrots and red onions with a little bit of olive oil, balsamic vinegar and dijon mustard. https://www.thecreativebite.com/balsamic-dijon-roasted-root-vegetables This recipe calls for so many delicious ingredients, but we couldn’t call it Balsamic-Maple-Dijon-Rosemary Roasted Root Vegetables, so Balsamic Roasted Root Vegetables it is. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. If the vegetables are too crowded, steam will become trapped and the vegetables will stew in their own juices instead of caramelize. Butternut squash would be another great addition to these veggies, despite not being a root vegetable, but I was looking for a quick and simple dish and didn’t want to hassle with peeling the squash. While the vegetables are roasting, finely chop a handful of fresh parsley. That is a packed lunch at work that I would be VERY excited about! Set the marinade aside. #balsamic #vegetables #recipe #asparagus #mushrooms #tomatoes Fall and winter vegetables are harder and will take more time to roast. 1/2 teaspoon salt. Cook … Balsamic Roasted Root Vegetables. Reserve 2 Tbsp of the mix in a small bowl. Please read my, Copyright ©2020, The Creative Bite / Design by, when you subscribe for the latest recipes. I recommend using a baking dish as Beth shows, or just skipping the recipe. February 23, 2016 by Danielle Green 2 Comments. If you have a bunch of vegetables that you want to use up, this is the dish for you! Small budget? Bake at 400° for 40-50 minutes. Used a baking sheet with tin foil and reduced the marinade to 2T each of oil and vinegar, but it was a mess to clean up (15 minutes of scrubbing) as the marinade spilled over the tin foil. No problem! Try not to leave a pool of marinade on the baking sheet, and instead, try to rub all the marinade into the veggies. Pour the balsamic marinade over top, then toss the vegetables until they're all well coated. 1/4 cup quality oil – preferably avocado or peanut . Don't be alarmed if the marinade blackens on the baking sheet, that part will not be scooped up with the vegetables.