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
8-ozsliced fresh mushrooms
1-pintgrape or cherry tomatoes
1Tbspred wine vinegar
½tspkosher saltor to taste
½tspblack pepperor to taste
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.
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.