Balsamic Roasted Vegetables (WFMW)

Sometimes I get so caught up in worrying about the main dish that I’m making for dinner that I tend to neglect the sides.  Can you relate?

With Thanksgiving around the corner, you’ve probably already thought about the perfect recipe for a roast turkey and may have already settled on the perfect stuffing, too. But, if you’re much like me, you may have neglected to worry about what vegetables to make.  Unfortunately, they don’t prepare and cook themselves.

So, this week, I thought I’d share my super simple recipe (if you can really call it a recipe) for Balsamic roasted vegetables.  It’s my go to recipe for vegetables in the fall and winter (and once in a while the spring and summer, too!)… It’s easy to throw together and can just hang out in the oven while your other dishes are cooking/baking. Plus, it’s a favorite with my family and friends. In fact, my husband actually gets excited when he sees me prepping roasted vegetables.  Who would have thought?

works for me wednesday at we are that family

Another great thing about this recipe is that it’s pretty versatile.  You can throw in your favorite fall and winter veggies. Roasting them in the oven brings out the natural sweetness so they taste even better.  A few of my favorites are broccoli, cauliflower, and Brussels sprouts!

Balsamic Roasted Vegetables

  • Your favorite vegetables, cut into bite sized pieces
    (broccoli, cauliflower, Brussels sprouts, carrots, onions, potatoes, etc…)
  • Extra virgin olive oil
  • Good quality Balsamic vinegar
    (I love Rubio from Salumeria Italiana in Boston – they ship)
  • Kosher salt
  • Freshly ground black pepper

Prep the veggies and spread them out into a single layer in a baking dish or roasting pan. You can make as many or as few as you like. Give the vegetables a healthy drizzle of olive oil and Balsamic vinegar.  Sprinkle with some salt and pepper.  Give the veggies a quick toss with your fingers to evenly coat.

Roast in a 375° oven (or whatever temperature your other dishes are baking at) for about 30 – 45 minutes, until tender and caramelized.  Serve immediately.

12 Responses to Balsamic Roasted Vegetables (WFMW)

  1. This is the only way I like veggies!

  2. Nutmeg Nanny says:

    I love roasted veggies! I always forget the sides. Sometimes I’m cooking dinner and realize I made a lovely piece of meat and no sides. Not that my other half minds. He is happy just eating meat for dinner…haha.

  3. Jen, these vegetables look wonderful! I’ve been trying to find a good veggie side dish for my small Thanksgiving celebration this year, and I think these will be just perfect. So glad I found your blog. Thanks for the awesome recipe!

  4. Sometimes the simpler things are the better they taste! I love my veggies this way…paprika tastes great too

  5. laura says:

    roasted veggies are my husband’s favorite too – we eat them at least once a week! i usually stick to olive oil and kosher salt, but adding balsamic vinegar sounds great.

  6. One of my favorite sides! I’ll pretty much eat anything that has been drizzled with a little (or a lot) of balsamic vinegar.

  7. Roasted vegetables is one of my favorite sides to make and this Balsamic Vinegar variation is a great way to spice things up a little. I’ll have to try this soon. Thanks for the post!

  8. Eliana says:

    Thanks to you some time ago I discovered this method of roasting veggies when you blogged about balsamic roasted brussel sprouts and now am I eating veggies that I never had before. Balsamic roasted anything is super super delicious.

  9. Mags says:

    The first time I made roasted veggies with balsamic vinegar, I could not believe the difference in flavor. I love it!

  10. Simple and flavourful. And pretty. My kinda dish!

  11. Tracey says:

    Roasting really is the best! I prepare my veggies that way most of the time, and I love the simplicity.

  12. […] Balsamic Roasted Vegetables from My Kitchen Addiction; then top with pomegranate for color […]

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