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Home / Recipes / Side Dish / Simple Balsamic Roasted Vegetables

Simple Balsamic Roasted Vegetables

Published April 11, 2018. Last updated December 10, 2020 by Samantha Rowland

Overhead shot of bowl of Balsamic Roasted Vegetables on a white plate with pinterest text on the bottom
Gluten FreeVeganWhole30Paleo

These simple balsamic roasted vegetables are the perfect side dish to any meal! Easy to prepare, these veggies fit almost any dietary requirement: vegan, paleo, Whole30, grain free, allergy friendly and gluten free.

5 from 1 vote
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Balsamic roasted vegetables on a white plate, with a bottle of balsamic vinegar in the background

Why you should make these Roasted Vegetables

Side dishes are where I love to focus my attention! My goal is to find ways to make vegetables more enjoyable so they are something you can easily fill your plate with (instead of choke down in order to get your dessert). And making balsamic roasted vegetables has got to be one of the easiest ways to transform boring bland vegetables into something amazing with little to no prep ahead of time.

My secret to super simple meals is to utilize the freezer section of your grocery store. Using the freezer aisle ensures that you are getting vegetables picked at their prime and flash frozen so all of their nutrients are preserved at the time of picking. When you pre-chop vegetables and buy them refrigerated, the nutrients tend to degrade more and more every day. That is why I almost always go for frozen when I’m trying to save a little prep time.

Two plates of balsamic roasted vegetables over a brown napkin

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The method to make these balsamic roasted vegetables is the same no matter what veggies you choose to use, but I highly recommend the combination of cauliflower and red bell pepper. The cauliflower is like a blank canvas ready to absorb the flavors and the sweet bell pepper just enhances the sweetness of this dish as it roasts. Some other great additions to the pan would be green beans, red onion, carrots, and asparagus. You could add fresh zucchini and summer squash as well (but I don’t recommend these from frozen since they tend to get soggy).

I love to make a big batch of these balsamic roasted vegetables as part of my Sunday afternoon meal prep. They don’t require a ton of attention and they are such a great addition to meals later in the week. You can use these simple balsamic roasted veggies as a side dish for slow cooker shredded chicken, salmon bites, balsamic tofu, or pesto grilled shrimp.

Plate of balsamic roasted vegetables over a striped brown napkin with a second plate in the background

When you are making these simple balsamic roasted vegetables I highly recommend that you use parchment paper or a silicone liner that fits your pan, as the balsamic vinegar is a little difficult to get off the pan after roasting if you don’t have that protective barrier.

Be sure to let the veggies defrost a bit in the oven before adding the balsamic vinegar, this way some of the water that is released will evaporate off, and the veggies will have room to soak up the balsamic vinegar! Also, don’t be shy with your seasonings! I love Italian seasoning blend, but you could also use just a simple combination of salt and garlic powder if you are trying to keep it simple!

Overhead shot of balsamic roasted vegetables on a white plate and a brown striped napkin

If you love this recipe, you should try:

  • Moroccan Cauliflower
  • Slow Cooker Cauliflower Soup
  • Roasted Balsamic Eggplant Steaks
  • Vegan Garlic Cauliflower Mash
★ Did you make this recipe? Please give it a star rating below!
Plate of balsamic roasted vegetables over a striped brown napkin with a second plate in the background

Simple Balsamic Roasted Vegetables

These balsamic roasted vegetables are a simple, healthy side dish, perfect for busy nights! Vegan, gluten free, grain free, paleo, Whole30 and allergy friendly! 
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: Italian
Keyword: vegetables
Prep Time: 2 mins
Cook Time: 30 mins
Total Time: 32 mins
Servings: 4 people
Author: Samantha Rowland

Ingredients

  • 2 bags frozen cauliflower florets
  • 1 red bell peppers
  • 1 tsp salt
  • 1/4 cup balsamic vinegar
  • 1 tsp garlic powder
  • 1 tbsp Italian seasoning

Instructions

  • Preheat oven to 450F.
  • Add parchment paper to a baking sheet (with edge) and spray lightly with non-stick spray (avocado oil or coconut oil preferably).
  • Open the bags of frozen cauliflower onto the parchment paper. 
  • Bake at 450F for 20 minutes.
  • While cauliflower is roasting, chop the red bell pepper. 
  • After 20 minutes, add the rest of the ingredients to the pan and stir well. 
  • Bake for another 10 minutes, allowing the balsamic vinegar to soak into the veggies. 

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Nutrition Information

Nutrition Facts
Amount per Serving
Calories
85
Carbohydrates
 
17
g
Fiber
 
5
g
Sugar
 
3
g
Protein
 
5
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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Overhead shot of bowl of Balsamic Roasted Vegetables on a white plate with pinterest text on the bottom

This post may contain affiliate links, which means I may receive a commission if you click a link and purchase something that I have recommended. Please note I only recommend products that I personally use and trust. Please see my disclosure policy for more details.
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Reader Interactions

Comments

  1. Kathy West

    September 24, 2019 at 3:03 pm

    how would you modify using fresh cauliflower

    Reply
    • Samantha Rowland

      November 26, 2019 at 1:45 pm

      Little to no changes, you may have to bake the cauliflower a bit less or longer depending on how done you want the cauliflower after baking.

      Reply
  2. Albert Bevia

    June 26, 2018 at 6:19 am

    5 stars
    Plus frozen veggies are cheaper than fresh too! love this side dish, easy to make and oh so tasty and healthy

    Reply

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