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Balsamic Roasted Vegetables 4 Ways with Recipe Video

July 20, 2020



Roasted carrots with balsamic vinegar on a white plate

Balsamic roasted vegetables are like the reliable, comfy Birkenstocks or flip flops you wear most summer days, and tote with you in your bag when it's time to change out of the high heels or dress shoes you wore to the thing (like right when you leave or get into your car?). Always comforting, reliable, and fail-safe, balsamic roasted vegetables pair well with any protein for a quick and simple supper, can stand alone as a flavorful entree, or serve as a sweet-and-savory side dish. Roast several trays worth of a variety of vegetables on Sundays or whenever you do your meal prep for the week, and store them in resealable containers in the refrigerator until ready to use. Slice up for salads, dice for use in gluten-free pastas, serve alongside any roasted meats or plant-based proteins, and make into a colorful macro bowl with greens, protein, and seeds or nuts. 

Our video (below) shows you how to make a quick balsamic glaze, and how to roast balsamic Brussels sprouts, balsamic mushrooms, balsamic roasted carrots, and balsamic asparagus flavored simply with salt and pepper, Primal Kitchen Extra Virgin Olive Oil, and Primal Kitchen Organic Balsamic Vinegar of Modena. Watch Primal Kitchen home cook hero Brian use our Whole30 Approved, Non-GMO Project Verified, and Certified Paleo balsamic vinegar without any added color to make quick roasted vegetables. 

Balsamic Roasted Vegetables 4 Ways

 

Roasting vegetables involves minimal preparation: Simply wash; dry; trim away stems, leaves, or rough ends; slice in half or cube vegetables (depending on what you're roasting); and toss vegetables with oil, seasoning, and herbs or balsamic vinegar (if using) then let the oven do the rest of the work. Roast vegetables with similar cook times together, and try to keep the size of the vegetables you're roasting together about the same size (whether you cut them in cubes, chunks, half-moon slices, in halves or quarters). Check out our table at the bottom of this post for suggested roast vegetable cook times and temperatures. 

Balsamic Brussels Sprouts Recipe

Roasted Brussels sprouts with balsamic glaze on a white plate

Time: 35–40 minutes

Servings: 4

Ingredients

Instructions

  • Preheat oven to 400ºF. Wash and dry Brussels sprouts. 
  • Slice root end off of Brussels sprouts and slice in half. Place on a sheet pan and drizzle with olive oil, salt and pepper. Toss the sprouts with clean hands to evenly distribute the oil and seasoning.
  • Roast in the oven for 25–30 minutes. Remove sheet pan from the oven and drizzle Brussels sprouts with balsamic reduction. Mix well.
  • Turn the oven to broil. Place the Brussels sprouts back in the oven for 2–3 minutes to get the sprouts a bit crispy. Remove from the oven and serve.

Nutrition info (per serving):

Calories: 116

Carbs: 12 grams

Fat: 8 grams

Protein: 3 grams

Balsamic Reduction Recipe

Balsamic Reduction Recipe

Time: 20 minutes

Servings: 8

Ingredients

Instructions

  • Heat up two cups of Primal Kitchen Organic Balsamic Vinegar of Modena in a saucepan over medium heat.
  • Bring the balsamic vinegar to a gentle boil, then reduce the heat to medium-low heat and let simmer, stirring occasionally, until the vinegar reduces to about 1/2 cup. This takes about 20 minutes.
  • Remove the saucepan from the heat and allow to cool completely before serving (about 15 minutes).

Nutrition info (per serving; 1 tablespoon):

Calories: 30

Carbs: 8 grams

Fat: 0 grams

Protein: 0 grams

Balsamic Mushrooms Recipe

Balsamic Mushrooms Recipe

Time: 25 minutes

Servings: 4

Ingredients

Instructions

  • Preheat oven to 400ºF. Clean mushrooms with a damp kitchen towel or mushroom brush.
  • Place whole mushrooms in a cast-iron skillet. Drizzle with olive oil and balsamic vinegar or balsamic glaze. Add minced garlic, salt, pepper, and parsley. Toss the mushrooms to coat evenly.
  • Roast mushrooms for 20 minutes. Remove pan from oven, and sprinkle with extra chopped fresh parsley.  

Nutrition info (per serving):

Calories: 104

Carbs: 10 grams

Fat: 7 grams

Protein: 3 grams

Balsamic Roasted Carrots Recipe

Roasted carrots with balsamic vinegar and thyme on a white plate

Time: 50 minutes

Servings: 4

Ingredients

Instructions

  • Preheat oven to 400ºF. Wash and dry carrots. Cut off any green leaves and the stem at the tops, if desired. Cut each large carrot in half.
  • Place carrots on a sheet pan. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper and fresh or dried thyme. Toss carrots to coat completely. 
  • Roast carrots for 45 minutes. If you're using smaller carrots or diced carrots, the cook time will be less. 
  • Remove from the oven, and place on a serving plate. Drizzle with balsamic glaze, if desired. 

Nutrition info (per serving):

Calories: 171

Carbs: 27 grams

Fat: 8 grams

Protein: 2 grams

Balsamic Asparagus Recipe

Roasted asparagus with balsamic vinegar on a white plate with a fork

Time: 18 minutes

Servings: 4

Ingredients

Instructions

  • Preheat oven to 425ºF. Wash and dry the asparagus. Trim the bottom 1/4- to 1/2-inch off the end of the asparagus.
  • Place asparagus on a sheet pan. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper, and toss to combine. 
  • Roast asparagus for 12–15 minutes; after about 6–7 minutes, toss the asparagus with tongs, and then continue cooking.
  • Remove from the oven and place on a serving plate. Sprinkle with coarse salt and pepper, if desired, and a drizzle of balsamic glaze.

Nutrition info (per serving):

Calories: 108

Carbs: 11 grams

Fat: 7 grams

Protein: 3 grams

Roast Vegetable Cook Times and Temperatures

Vegetable Size Oven Temp Roast Time
Carrots Sliced in half 400ºF 45 mins
Brussels Sprouts Sliced in half 400ºF 30 mins
Asparagus Slice 1/2 inch off bottom 425ºF 15 mins
Mushrooms Leave whole or slice in half 400ºF 20 mins
Bell Peppers Big slices or cubes 400ºF 20 mins
Broccoli Cut into florets 425ºF 20 mins
Cauliflower Cut into florets 425ºF 20 mins
Eggplant Cut into large cubes 425ºF 35 mins
Zucchini & Yellow Squash Cut into large cubes 425ºF 30 mins
Butternut Squash Cut into large cubes 400ºF 25-30 mins
Tomatoes Sliced 450ºF 25 mins
Potatoes Small quarters 425ºF 20-25 mins
Onions Sliced in half or quartered 425ºF 25-30 mins
Garlic Whole bulb; slice very top off 400ºF 40 mins

 

You might also like these other vegetable recipes:

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