This recipe for easy balsamic roasted vegetables and potatoes will make your dinner more flavorful without much effort.
Roasting vegetables in the oven with balsamic vinegar until they become caramelized and sticky is one of the best ways to enjoy them.
Depending on the season you can use a variety of veggies, from classic Mediterranean vegetables like eggplant, zucchini, and bell peppers to root vegetables like carrots, potatoes, sweet potatoes, turnip and parsnip.
Although these glazed veggies are a classic side dish, most of the times I add some feta cheese and a thick slice of bread and have them as a main course.
The savory-sweet flavor of these balsamic roasted vegetables in the oven goes nicely with meat dishes as well as vegan dishes, so pairing it with other foods won't be a problem.
Keep in mind that you can also use the honey-balsamic glaze for grilled vegetables. Brush the vegetables with the glaze once or twice a few minutes before you remove them from the grill, and keep some extra to drizzle over your plate.
As the balsamic vinegar gets baked in the oven, it reduces and becomes a flavorful glaze which coats the vegetables. If you plan to use store-bought or homemade balsamic glaze, read the Variations section for how to do that.
If you love the sticky sweet and savory flavor of balsamic glaze, make sure to try this honey-balsamic glazed skillet chicken with dried fruit.
To make these Mediterranean roasted vegetables glazed with balsamic and honey, you'll need the following ingredients:
- Olive oil
- Zucchinis or yellow squash
- Baby potatoes or regular potatoes
- Red onion
- Red bell peppers
- Green bell peppers
- Bay leaves
- Ground cumin
- Dried thyme
- Salt and black pepper
- Balsamic vinegar
- Honey (or maple syrup for vegans)
This recipe couldn't be easier. Follow this easy step-by-step guide for how to make balsamic glazed roasted vegetables:
Step 1. Preheat your oven.
Step 2. Peel and slice the vegetables accordingly.
Step 3. Toss all of the ingredients together in the baking sheet and roast in the oven until the vegetables are soft and caramelized.
Step 4. Combine the ingredients for the balsamic glaze, pour over the vegetables and continue baking for 15 minutes or until the glaze thickens.
Olive oil. You can replace the olive oil with another vegetable oil if needed.
Thyme. You can use dried oregano for a similar taste or rosemary for a different flavor.
Honey. To make this dish vegan, replace the honey with maple syrup, date syrup or brown sugar.
Vegetables: You can replace any vegetable with another of your liking.
The only thing you should take into consideration is the baking time.
Vegetables (such as potatoes, carrots, turnips, eggplant) that require longer baking time should be baked first and the vegetables (such as bell peppers, sweet potatoes, brocolli, cauliflower, onion) that require shorter baking time should be added after 20-30 minutes.
How to use store-bought balsamic glaze with the roasted vegetables:
Because this glaze is already reduced you just have to roast the vegetables until they're fully cooked, and then add 3-4 tablespoons of the balsamic glaze over them. Toss well and return in the oven for 2-3 minutes until the glaze is heated through.
Since the sweetness level can vary depending on the brand, I suggest tasting the glaze and adding honey to taste.
Instead of buying one, you can also try this recipe for balsamic glaze reduction by downshiftology.com.
For a 'winter' variation of this recipe use a mix of these vegetables: butternut squash, Brussels sprouts, parsnips, radishes, beets and potatoes. Note that using beets will color the rest of the vegetables giving them a red hue.
More protein: Feta cheese pairs perfectly with roasted vegetables and will increase the protein content of the dish. You can add it to the vegetables 5 minutes before taking them out of the oven or crumble it over each plate just before serving. For a vegan option use tofu instead.
Roasted vegetables with balsamic glaze can be stored in the fridge, inside an airtight container. They will last for 3-4 days.
To reheat: microwave on medium-high or transfer to a baking sheet, slightly sprinkle with water, cover with aluminum foil and reheat in a medium oven for 10-15 minutes.
You can serve these roasted veggies with rotisserie chicken or baked chicken breasts. To keep the dish vegan serve them with Basmati rice, quinoa or pearl couscous.
Here are some more dishes you can pair these glazed vegetables with:
Which Authentic Balsamic vinegar is authentic?
Traditional balsamic vinegar is produced in small amounts and starts from grape juice which is concentrated by boiling and then fermented into a thick, sweet and savory vinegar.
It usually takes 12 years and many transfers from larger barrels to smaller ones (because it gets more and more concentrated). The precise length of time that the vinegar stays in each barrel depends on the recipe of the particular family who produces it which is usually a well-kept secret.
Traditional balsamic vinegar is always labelled Aceto Balsamico Tradizionale and carries a D.O.P. ("Denominazione di Origine Protetta") stamp. For more information you can read the aricle everything you need to know about Balsamic vinegar by Serious Eats.
Should you use authentic balsamic vinegar for this roasted vegetables recipe?
Cooking with an expensive balsamic would be a waste of money. Just make sure to pick a good quallity balsamic vinegar that contains wine vinegar and grape must as the main ingredients.
Tip: While you're roasting these vegetables, wrap a head of garlic with a piece of aluminum foil and put it in the oven to make roasted caramelized garlic.
Easy honey-balsamic roasted vegetables recipe
For the vegetables:
- 1 garlic clove cut in half
- 1 medium eggplant (cut in half and sliced into 0.5 inch thick slices)
- 3 medium zucchinis (sliced into 0.5 inch thick slices)
- 2 carrots (sliced into 0.5 inch thick slices)
- 1 pound (450 grams) baby potatoes cut in half (or regular potatoes, cubed
- 2 bay leaves
- 1 teaspoon ground cumin
- 2 teaspoons thyme
- salt and black pepper to taste
- 1 red bell pepper (roughly chopped)
- 1 green bell pepper (roughly chopped)
- 1 red onion (sliced)
- 4 tablespoons olive oil
For the honey-balsamic glaze:
- ¼ cup balsamic vinegar
- 2-3 tablespoons honey (or maple syrup for vegans)
- Preheat your oven to 390°F (200°C) and slice/chop the vegetables accordingly.
- Roast the vegetables: Rub a sheet pan with the garlic clove. Transfer the eggplant, the zucchinis, the carrots, the potatoes, and the bay leaves to the baking sheet. Sprinkle with the cumin, the thyme, salt and black pepper. Drizzle with the olive oil and toss well. Roast for 30 minutes. Add the bell peppers and the onion, stir well and bake for 20 more minutes.
- Make the balsamic glaze: Mix the balsamic vinegar and the honey (or maple syrup) in a jar and shake well. Pour over the vegetables, toss well until all of the vegetables are coated with the balsamic and continue baking for about 15 minutes or until the vegetables are cooked through and the balsamic is reduced and sticky. Serve.
This recipe is totally customizable to your taste. During summer, great options are vegetables like zucchinis, yellow squash, eggplant, peppers, green beans, corn, and okra. During the winter, you can use carrots, parsnips, cauliflower, Brussel sprouts, broccoli, parsnips, radishes, turnips, butternut squash.
If you prefer hiding the vegetables into a pasta sauce, try this healthy spaghetti with winter vegetables sauce.
Cut the vegetables into same sized pieces for even cooking.
Layer them on the baking sheet in a single layer for better browning (if they're crowded they will steam rather than roast).
Use a convection oven (fan oven) if possible. The circulation of hot air inside the oven results in crispier and better caramelized vegetables.
Use vegetables with similar cooking times. Add the vegetables that require less time after 20-30 minutes.
Here are the most common reasons why your vegetables aren't crispy:
Overcrowding the baking sheet. Not giving the vegetables enough space, will cause them to steam rather tahn roast. For the best results try to layer them in a single layer.
Low baking temperature. A low baking temperature will cook the vegetables until soft but will not make them crispy and caramelized. Try baking the vegetables in a hot oven at 390°F (200°C) or higher fro crispy results.
Not roasting them long enough. Most vegetables have high water content which means that they will need long roasting time for some of the water to evaporate and become crispy.
Not using a convection oven. The circulation of hot air inside a convection oven will help for the vegetables to roast evenly and get that crispy edges everyone likes.
Most vegetables don't need boiling before roasting. However, if you're having trouble getting your vegetables soft inside and crispy outside, then boiling them before roasting is a foolfpoof way of making sure they will be cooked through by the time they're browned on the outside.
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