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.
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 everyday. That is why I almost always go for frozen when I’m trying to save a little prep time.
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.
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!
Simple Balsamic Roasted Vegetables
- 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.