Plate of balsamic roasted vegetables over a striped brown napkin with a second plate in the background
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5 from 1 vote

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! 
Prep Time2 mins
Cook Time30 mins
Total Time32 mins
Course: Side Dish
Cuisine: Italian
Keyword: vegetables
Servings: 4 people
Calories: 85kcal
Author: Samantha Rowland



  • 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. 


Calories: 85kcal | Carbohydrates: 17g | Protein: 5g | Sodium: 643mg | Potassium: 105mg | Fiber: 5g | Sugar: 3g | Vitamin A: 955IU | Vitamin C: 38mg | Calcium: 24mg | Iron: 0.7mg