Balsamic Roasted Vegetables

4.41 from 22 votes

Balsamic Roasted Vegetables

These sweet and savory caramelized Balsamic Roasted Vegetables are an easy and elegant all-purpose side dish that you'll want to make over and over!

Prep Time15

Cook Time40

Total Time55

Course: Dinner, Side Dish

Cuisine: American

Total Cost: $9.00 recipe / $2.25 serving

Servings:

Calories: 221.43kcal

Author: Beth Moncel

Equipment

Chef's Knife
White Cutting Boards
Enamelware Sheet Pan

Ingredients

Balsamic Marinade

3 Tbsp olive oil $0.66
3 Tbsp balsamic vinegar $0.72
2 Tbsp brown sugar maple syrup also works, $0.06
2 Tbsp soy sauce $0.10
½ Tbsp Dijon mustard $0.03
½ tsp dried basil $0.05
black pepper freshly cracked, $0.03

Vegetables

1 red onion $0.86
8 oz. mushrooms baby bellas or button, $1.94
½ lb. parsnips $1.88
½ lb. carrots $0.66
1 bunch radishes $1.74
¼ bunch parsley for garnish, $0.27

Instructions

Preheat the oven to 400ºF. In a small bowl, combine the olive oil, balsamic vinegar, brown sugar, soy sauce, Dijon mustard, dried basil, and pepper. Set the marinade aside.
Scrub or peel the carrots and parsnips, then slice them into 1-inch pieces. Wash the mushrooms and cut them in half. Peel the onion and slice it into 1-inch wide wedges. Wash the radishes, cut off their stems and roots, then slice each one in half.
Spread the prepared vegetables out over a large baking sheet, making sure they're in a single layer and not piled on top of one another. Pour the balsamic marinade over top, then toss the vegetables until they're well coated.
Transfer the baking sheet to the oven and roast for 20 minutes. Carefully remove the baking sheet from the oven, give the vegetables a good stir, then return them to the oven and roast for an additional 15-20 minutes, or until the vegetables are tender and have browned on the edges. Don't be alarmed if the marinade blackens on the baking sheet; this part will not be scooped up with the vegetables.
While the vegetables are roasting, finely chop a handful of fresh parsley. Transfer the roasted vegetables to a bowl or serving platter and sprinkle the chopped parsley over top just before serving.

See how we calculate recipe costs here.

Nutrition

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