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5 from 1 vote

Balsamic Roasted Vegetables

For almost all vegetables (except for greens), the easiest answer is roasting.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Side Dish
Keyword: easy roasted vegetables, easy side dish, easy vegetable side, vegetable side dish, vegetarian
Servings: 6
Author: Jess Smith via Inquiring Chef
Cost: $4.00


  • Mixing Bowls
  • Half Sheet Pans


  • ¼ cup Extra Virgin Olive Oil
  • 2 tablespoon Balsamic Vinegar
  • 2 teaspoon Honey
  • 1 teaspoon Dijon Mustard
  • 2 ½ lbs Assorted Vegetables, cut into ½ inch cubes or rounds (I used butternut squash, carrots, and sunchokes but sweet potatoes, zucchini, squash, eggplant or mushrooms would be great)
  • 1 Red Onion, chopped
  • Salt and Pepper


  • Combine olive oil, balsamic vinegar, honey, and mustard in a small jar with a lid and shake to combine. (Dressing can be stored in the refrigerator for up to 2 days. Just shake well before using.)
  • Preheat oven to 450°F.
  • Toss vegetables and onion in a large bowl; sprinkle with salt and pepper. Add dressing; toss to coat. Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges,stirring every 15 minutes to brown all sides, about 40 minutes.