Balsamic Roasted Vegetables


Balsamic Roasted Vegetables are an easy and delicious way to prepare your vegetables all on one sheet pan. This combination goes well with just about any kind of meat. I love balsamic vinegar and drizzling it over these wonderful vegetables gives this a delicious taste along with the herbs.




Wash and pat dry the vegetables.


In a large bowl add the prepared

vegetables, except for the carrots

and asparagus. Pour olive oil over

them and toss to coat. Place them

on a baking sheet that has been

sprayed with cooking oil.


Put the carrots and asparagus in

the bowl coating them with the

oil that is left.


Lay all of the vegetables

flat in a single layer.


Drizzle balsamic vinegar over the

vegetables. Sprinkle the rest of the

ingredients evenly over all of the

vegetables making sure each item

gets sprinkled.


Bake at 450 degrees for

35-40 minutes or until

the vegetables are tender.

Balsamic Roasted Vegetables



  • 9 petite potatoes each one cut in half, (3-red 3-white-3 purple)
  • 1/2 bunch petite carrots, trim the greens to 2″
  • 1 small zucchini, sliced thick
  • 1/2 bunch asparagus
  • 1/2 large onion, sliced in thick wedges and separated
  • 1/4 cup olive oil
  • balsamic vinegar, to taste
  • kosher salt, to taste
  • dried thyme, to taste
  • dried basil, to taste


  1. Preheat the oven to 450 degrees.
  2. Wash and pat dry all of the vegetables.
  3. In a large bowl, add the prepared vegetables except for the carrots and asparagus. Pour the olive oil over them and toss. Remove them from the bowl and place them (in a single layer) on a baking sheet that has been sprayed with cooking oil.
  4. Place the carrots and asparagus in the same bowl coating them with the remaining oil in the bowl. Place them on the baking sheet.
  5. Drizzle balsamic vinegar over all of the vegetables.
  6. Sprinkle each vegetable evenly with each of the remaining ingredients.
  7. Bake for 35-40 minutes or until vegetables are all tender.


  1. I love balsamic as well Diane…and as you say these veggies are easy and go with lots of diishes. The pickled went down a treat..they all loved them ..Thank you 🙂

  2. All I have is zucchini, potatoes and onions but I am going to try this as an alternative way to cook it. I can serve them with that roast I am preparing tomorrow.

  3. Yum, I’ll have to try this. Balsamic is such a wonderful flavour enhancer. I’m currently using a caramelised balsamic, and I think I’m getting addicted….

  4. Thanks for following my blog. Yours looks interesting. Are they American recipes. I’ll come here if I’m looking for inspiration.

  5. Yes your right I recall my days in Greece when balsamic is used on every thing. We in Europe fail to use it at all but on salads. Thank you for this as it may help to bring the price of the best aged balsamic vinegar down the more that is used.

Leave a Reply