Balsamic Roasted Vegetables

Balsamic Roasted Vegetables – a staple in our house! SO easy and tastes amazing! 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. Leftovers are great on a salad, in pasta or a quiche!

balsamic roasted vegetables on a plate

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Easy Oven Roasted Vegetables with Balsamic Vinaigrette 

These Balsamic Roasted Vegetables are a staple in our house. They are healthy, super easy to make and they taste amazing. Asparagus, mushrooms, and tomatoes tossed in a quick balsamic vinaigrette and baked. They made a great side dish, you can use them on top of a salad or pasta or in a quiche or frittata. We love these vegetables with chicken, pork, steak, and casseroles. They are so versatile!

pouring balsamic over vegetables

How to Make Balsamic Roasted Vegetables

These vegetables are super easy to make. Start by trimming any tough ends from the asparagus spears. Next, place the asparagus, mushrooms, and tomatoes on a large rimmed baking sheet. Whisk up the balsamic vinaigrette and pour it over the vegetables. Toss the vegetables in the vinaigrette right in the pan then bake. SO easy! We like to finish off the roasted vegetables with some grated parmesan or crumbled feta. We’ve used both and they are equally delicious.

Tips and Frequently Asked Questions

  • If you want to make this a one-pan meal, feel free to add some chicken tenderloins to the pan. They will bake along with the veggies and taste amazing tossed in that balsamic vinaigrette.
  • Sometimes I add some red onion and bell peppers to the veggie mixture.
  • You can also make these yummy vegetables on the grill. Toss the vegetables in the balsamic vinaigrette and place in a grill basket and grill for about 15 or 20 minutes. If you don’t have a grill basket, try poking some holes in a disposable foil pan.
  • Can Roasted Vegetables be made in advance and reheated? Sure! We love to make a big batch of these vegetables and reheat leftovers during the week.
  • Are Balsamic Roasted Vegetables gluten-free? Yes! All of the ingredients in this dish are gluten-free.
  • Are Balsamic Roasted Vegetables low-carb and keto-friendly? If you want to make this a low-carb side dish, omit the honey.
balsamic roasted vegetables on a plate

What to Serve with Roasted Vegetables

As I said, these vegetables go with just about everything. Steak, chicken, pork, quiche, casseroles. You name it these vegetables probably go with it! Heck, we’ve even eaten these as our salad with some pizza. Here are a few of our favorite recipes from the blog that go great with these easy roasted vegetables:

Crack Chicken Quiche

Crack Chicken Quiche – quiche loaded with chicken, cheddar, bacon, and ranch. Great for breakfast, lunch, or dinner. THE BEST!…

Smothered Pork Chops

Smothered Pork Chops recipe – seriously delicious! Everyone cleaned their plate and asked for seconds! That never happens at our…

Morton’s Steakhouse Marinade

Morton’s Steakhouse Marinade – recipe from the famous steakhouse. Garlic, thyme, cayenne pepper, soy sauce, Worcestershire sauce, oil, lime juice,…

balsamic roasted vegetables on a plate

Balsamic Roasted Vegetables

Yield: 6 people
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Balsamic Roasted Vegetables – a staple in our house! SO easy and tastes amazing! 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. Leftovers are great on a salad, in pasta or a quiche! #balsamic #vegetables #recipe #asparagus #mushrooms #tomatoes

Ingredients:

  • 2 lb asparagus spears
  • 8- oz sliced fresh mushrooms
  • 1- pint grape or cherry tomatoes
  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 Tbsp red wine vinegar
  • 2 tsp dijon mustard
  • ½ tsp minced garlic
  • 1 Tbsp honey
  • ½ tsp kosher salt or to taste
  • ½ tsp black pepper or to taste

Instructions:

  • Preheat oven to 425ºF.
  • Trim any tough ends from asparagus spears. Place asparagus, mushrooms, and tomatoes in a large rimmed baking pan or dish.
  • Whisk together olive oil, balsamic vinegar, red wine vinegar, dijon mustard, garlic, honey, salt, and pepper.
  • Pour vinaigrette over vegetables and toss to coat.
  • Bake for 20 to 25 minutes. Garnish cooked vegetables with grated parmesan or crumbled feta if desired.

Notes:

  • If you want to make this a one-pan meal, feel free to add some chicken tenderloins to the pan. They will bake along with the veggies and taste amazing tossed in that balsamic vinaigrette.
  • Sometimes I add some red onion and bell peppers to the veggie mixture.
  • You can also make these yummy vegetables on the grill. Toss the vegetables in the balsamic vinaigrette and place in a grill basket and grill for about 15 or 20 minutes. If you don’t have a grill basket, try poking some holes in a disposable foil pan.
  • Can Roasted Vegetables be made in advance and reheated? Sure! We love to make a big batch of these vegetables and reheat leftovers during the week.
  • Are Balsamic Roasted Vegetables gluten-free? Yes! All of the ingredients in this dish are gluten-free.
  • Are Balsamic Roasted Vegetables low-carb and keto-friendly? If you want to make this a low-carb side dish, omit the honey.

Steph

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balsamic roasted vegetables on a plate
balsamic roasted vegetables on a plate

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