Oven roasted vegetables with balsamic vinegar are a rustic and flavorful side dish I love to prepare when I want something simple yet impressive. Roasting brings out the natural sweetness in the vegetables, and the balsamic vinegar adds a bright, tangy depth that balances everything beautifully. This dish is hearty enough to stand on its own, yet it complements a variety of mains—from lamb chops to grilled fish or even roasted chicken. I also like how easy it is to put together using just a handful of fresh, wholesome ingredients.
Why You’ll Love This Recipe
I love how roasting transforms basic vegetables into something rich, caramelized, and deeply satisfying. This recipe uses high heat to crisp up the edges while keeping the insides tender. The balsamic vinegar not only adds flavor but also enhances the overall texture by helping the vegetables caramelize perfectly. It’s also a very flexible recipe—I can switch out the vegetables based on what’s in season or what I have in my fridge. And the prep is minimal, which makes it perfect for busy weeknights or elegant dinners alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 Cups Broccoli Florets – Washed and chopped, with stems removed
3 Cups Carrots – Washed, peeled, and roughly chopped into uniform pieces
3 Cups Baby Red Potatoes – Washed and cut in halves or quarters, depending on size
1/4 Cup Olive Oil – I use extra virgin for the best flavor
2 Tablespoons Balsamic Vinegar – Adds tang and helps with caramelization
2 Tablespoons Fresh Rosemary – Finely chopped for aromatic depth
2 Tablespoons Fresh Thyme – Chopped leaves only
1/2 Teaspoon Garlic Powder – For added savory flavor
1/2 Teaspoon Onion Powder – Complements the garlic with mild sweetness
Salt – To taste
Black Pepper – To taste, freshly ground if possible
Directions
I start by preheating the oven to 425°F (218°C) and lining a large baking sheet with parchment paper. This helps keep cleanup easy and prevents the veggies from sticking.
In a small bowl, I whisk together the olive oil, balsamic vinegar, rosemary, thyme, garlic powder, onion powder, salt, and pepper until well combined.
Then, I prepare all the vegetables. I chop the broccoli into bite-sized florets, peel and cut the carrots, and halve or quarter the baby red potatoes. I place everything in a large mixing bowl.
I pour the olive oil and balsamic mixture over the chopped vegetables and toss them thoroughly to ensure every piece is coated with flavor.
I spread the vegetables out evenly in a single layer on the parchment-lined baking sheet. It’s important not to overcrowd them so they roast rather than steam.
I roast them in the oven for 20 to 30 minutes, checking after 20 minutes for caramelization and doneness. The edges should be crispy and the vegetables fork-tender.
Once done, I remove them from the oven and serve immediately while they’re hot and full of flavor.
Servings And Timing
Servings: 4
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes
Variations
I enjoy experimenting with different vegetables in this recipe. Sometimes I substitute or add sweet potatoes, parsnips, brussels sprouts, or bell peppers depending on the season. If I want a sweeter result, I drizzle in a teaspoon of maple syrup or honey to the balsamic mixture. For a spicier twist, I like to add crushed red pepper flakes or smoked paprika. I’ve also swapped the balsamic for lemon juice or red wine vinegar when I want a brighter flavor profile. This recipe is a great base for all kinds of creative spins.
Storage/Reheating
I store any leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days. When reheating, I prefer to use the oven or air fryer to bring back their crisp edges—about 10 minutes at 400°F works well. If I’m short on time, I reheat them in the microwave for 1 to 2 minutes, although they’ll be softer. Sometimes I toss leftovers into salads or grain bowls for a quick lunch the next day.
FAQs
Can I Use Other Types Of Potatoes Besides Baby Reds?
Yes, I often use Yukon gold or even sweet potatoes for variety. Just make sure to cut them into similar-sized pieces so they cook evenly.
Why Did My Vegetables Come Out Mushy Instead Of Crisp?
This usually happens when the vegetables are overcrowded on the pan or if frozen vegetables are used without drying them properly. I always ensure they’re spread out in a single layer with enough space to roast instead of steam.
Is It Necessary To Use Fresh Herbs?
While fresh rosemary and thyme give the best flavor, I sometimes use dried herbs in a pinch. If I do, I reduce the amount to about 1 tablespoon each, since dried herbs are more concentrated.
Can I Make These Vegetables Ahead Of Time?
Yes, I’ve roasted them earlier in the day and reheated them in the oven before serving. They maintain their flavor and texture well when reheated properly.
What Proteins Pair Well With These Vegetables?
I often serve them with lamb chops, roasted chicken, or grilled salmon. They also go well with steak or plant-based proteins like lentils or quinoa for a vegetarian option.
Conclusion
These oven roasted vegetables with balsamic vinegar are one of my favorite side dishes because they strike the perfect balance between simplicity and sophistication. The crisp edges, caramelized flavors, and herby aroma make them a standout on any dinner table. Whether I’m cooking a casual weeknight meal or hosting a more formal dinner, this recipe always delivers—and I never get tired of how easy and adaptable it is.
These Simple Oven Roasted Vegetables With Balsamic Vinegar are caramelized, crisp-tender, and packed with flavor. A mix of broccoli, carrots, and baby red potatoes is tossed in a savory blend of olive oil, balsamic vinegar, garlic, and fresh herbs, then roasted to perfection. This easy, wholesome side dish complements any meal and is endlessly adaptable to seasonal produce.
Ingredients
3 cups broccoli florets, chopped and stems removed
3 cups carrots, peeled and chopped into uniform pieces
3 cups baby red potatoes, halved or quartered
1/4 cup olive oil (extra virgin preferred)
2 tablespoons balsamic vinegar
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt, to taste
Black pepper, to taste
Instructions
Preheat oven to 425°F (218°C) and line a large baking sheet with parchment paper.
In a small bowl, whisk together olive oil, balsamic vinegar, rosemary, thyme, garlic powder, onion powder, salt, and pepper.
Place prepared broccoli, carrots, and potatoes into a large bowl. Pour the oil mixture over the vegetables and toss until well coated.
Spread the vegetables in a single layer on the baking sheet without overcrowding.
Roast for 20–30 minutes, checking after 20 minutes. Vegetables should be fork-tender with crisp, caramelized edges.
Serve immediately while hot, or store for later use.
Notes
Do not overcrowd the pan—this helps vegetables roast instead of steam.
Add a teaspoon of maple syrup or honey for a touch of sweetness.
Try other vegetables like Brussels sprouts, parsnips, or bell peppers.
For a spicier variation, add crushed red pepper flakes or smoked paprika.
Use dried herbs in place of fresh—reduce quantity to 1 tablespoon each.
