Description
Balsamic Roasted Vegetables is a flavorful and vibrant side dish featuring a medley of root vegetables and mushrooms tossed in a tangy balsamic marinade and roasted to tender perfection. This easy-to-make recipe balances sweet, savory, and earthy flavors, making it an ideal accompaniment to any meal.
Ingredients
Marinade
- 3 Tbsp olive oil
- 3 Tbsp balsamic vinegar
- 2 Tbsp brown sugar (maple syrup also works)
- 2 Tbsp soy sauce
- ½ Tbsp Dijon mustard
- ½ tsp dried basil
- Freshly cracked black pepper, to taste
Vegetables
- 1 red onion
- 8 oz. mushrooms (baby bellas or button)
- ½ lb. parsnips
- ½ lb. carrots
- 1 bunch radishes
Garnish
- ¼ bunch fresh parsley, finely chopped
Instructions
- Preheat and prepare marinade. Preheat the oven to 400ºF (200ºC). In a small bowl, whisk together olive oil, balsamic vinegar, brown sugar, soy sauce, Dijon mustard, dried basil, and freshly cracked black pepper until well combined. Set this marinade aside to infuse flavors.
- Prepare vegetables. Peel and scrub the carrots and parsnips, then slice them into 1-inch pieces for even roasting. Wash the mushrooms and cut them in half to ensure they cook thoroughly. Peel the red onion and cut into 1-inch wide wedges to maintain texture. Wash the radishes, trim off stems and roots, then slice each radish in half.
- Toss vegetables with marinade. Spread all prepared vegetables in a single layer on a large baking sheet, avoiding overcrowding to promote even roasting. Pour the balsamic marinade evenly over the vegetables, then toss gently using tongs or hands to coat each piece thoroughly with the mixture.
- Roast the vegetables. Place the baking sheet in the preheated oven and roast for 20 minutes. Carefully remove the tray and stir the vegetables to encourage uniform cooking and browning. Return to the oven and roast for an additional 15-20 minutes until the vegetables are tender and browned on the edges. Note that the marinade may blacken on the baking sheet, but it will not affect the vegetables.
- Garnish and serve. While the vegetables finish roasting, finely chop fresh parsley. Once the vegetables are done, transfer them to a serving bowl or platter and sprinkle the chopped parsley over the top for a fresh, herbaceous finish. Serve warm.
Notes
- Ensure vegetables are spread in a single layer to prevent steaming and achieve proper roasting.
- You can substitute brown sugar with maple syrup for a different sweet note.
- Use fresh herbs like thyme or rosemary to vary the flavor profile.
- Roasted vegetables are best served immediately but can be reheated gently for next-day meals.
- This recipe is naturally gluten-free; ensure the soy sauce used is gluten-free if required.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American