Learn how to roast vegetables in the oven with the most flavourful balsamic vinegar marinade! These tender, caramelised Balsamic Roasted Vegetables are perfect for meal prep and easy weeknight meals.

Overhead view of sheet pan full of roasted vegetables

It’s amazing how many ways there are to cook vegetables. Steamed, boiled, grilled, sautéed… but of all the different methods, roasting is definitely my favorite. 

Consider this post both a recipe and a template. You can make these Balsamic Roasted Vegetables as-is, or switch things up with different vegetables, marinades, and sauces. 

Roasting is quite easy, and much more hands-off than sautéing or grilling. Once you put everything in the oven, you’re free to prep a main dish or scroll through your Instagram feed and zone out a bit. (Your choice!) That oven time is when the magic happens—crispy raw vegetables transform into tender, caramelised, flavour-packed little morsels.

Now, I used the veggies I had on hand in the fridge, but you can roast pretty much any vegetable successfully. Feel free to try it with sweet potatoes, broccoli, cauliflower, Brussels sprouts…the world is your (veggie) oyster!

Overhead view of ingredients for balsamic roasted vegetables

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

  • Zucchini
  • Eggplant
  • Bell peppers – Use any color you like.
  • Red onion
  • Beefsteak tomatoes – Halved grape or cherry tomatoes will work, too!
  • Carrots

For the balsamic marinade:

  • Balsamic vinegar
  • Olive oil
  • Garlic
  • Lime juice – Lemon juice can be used instead if you prefer.
  • Sea salt
  • Freshly ground black pepper – Freshly ground pepper has much more flavour than the kind you buy ground at the grocery store.

How Can You Tell a Good Balsamic Vinegar?

Aged balsamic vinegars are best, and the more thick and syrupy they are, the better! Look for bottles that don’t list other vinegars, caramel, or flavourings on the ingredient list. Another tip? If you see grape must in the ingredients, you’ve got a winner! This means the vinegar is made the authentic way.

How to Roast Vegetables

Some recipes will have you cook the veggies at a very high heat, but this results in vegetables that are burnt on the outside, rather than caramelised, and still have the bite of a raw vegetable, not the tender texture you want in roasted veggies. In my experience, 425ºF is the perfect temperature—not too low, not too high!

Overhead view of balsamic marinade in measuring cup

Make the marinade. In a small bowl, whisk the balsamic marinade ingredients until the mixture is emulsified.

Prepare. Preheat your oven to 425ºF. If you’d like, line your baking sheets with foil or parchment paper for easy clean up.

Sauce the veggies. Place the vegetables on the baking sheets, making sure none of them overlap. Pour the marinade over the vegetables and rub it in.

Roast the vegetables. Place the baking sheets in the oven and roast the veggies according to the times listed below. Note that some of them may look blackened, but they aren’t burnt—it’s the balsamic vinegar!

Pouring balsamic marinade onto pan of vegetables

How Long Does It Take to Roast Vegetables?

A few different factors may influence your cooking time here. First, the amount of time needed for roasting can vary from veggie to veggie, oven to oven, and cut to cut. It’s important to cut uniform pieces of vegetables so they cook evenly.

Here are some rough cooking times for different types of vegetables:

  • Tomatoes, Eggplants, Zucchinis and Bell Peppers: 15 to 20 minutes
  • Carrots & Onions: 25 minutes to 30 minutes (check at 25 minutes)
  • Broccoli, Cauliflower and Brussels Sprouts: 15 to 25 minutes
  • Sweet Potatoes: 30 to 45 minutes

Tips for Success

Here are a few additional tips for perfect roasted veggies!

  • Give them room. I know it’s tempting to fit everything onto one sheet pan, but when you cram too many vegetables together, they’ll steam instead of roasting.
  • Don’t drown them in sauce. If the marinade is pooling on the pan, it will burn in the oven, making a mess to clean up! Rub the marinade into the veggies for the best flavour.
  • Make them your own. Feel free to add thyme or rosemary during the cooking time, or fresh basil or parsley afterwards. Herbes de Provence are good too!
Wooden spoon lifting roasted vegetables from sheet pan

Serving Suggestions

I love using these Balsamic Roasted Vegetables for meal prep, but they can also be paired with so many different meals:

How to Store and Reheat Leftovers

You can store these veggies in an airtight container for 4 to 5 days in the fridge. They can be eaten cold, at room temperature, or warmed up in the microwave or a 350ºF oven.

Can This Recipe Be Frozen?

You can freeze Balsamic Roasted Vegetables for up to 3 months. Place them in an airtight storage container or freezer bag. I recommend letting them thaw in the refrigerator before reheating, as this will help them cook more evenly.

Closeup of balsamic roasted vegetables

Enjoy friends! If you make this balsamic roasted vegetable recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

P.S. Here are some of the items I used to make this recipe if you’d like to use them too: | WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |

Closeup of balsamic roasted vegetables

Balsamic Roasted Vegetables

These roasted vegetables are perfect for easy weeknight dinners and meal prep!
5 (from 10 ratings)

Ingredients

Veggies, all uniformly cut

  • 1 large zucchini, chopped and diced
  • 1 eggplant, sliced
  • 2 bell peppers, chopped
  • 1 large red onion, sliced or chopped
  • 2 beef tomatoes, diced
  • 2 carrots, chopped

Balsamic Marinade

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 5 cloves garlic, finely diced
  • juice of lime juice
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper

Instructions 

How To Roast Vegetables (With Balsamic Vinegar Marinade)

  • In a small bowl, mix the Balsamic Marinade ingredients together. Set aside.
  • Preheat oven to 425 degrees Fahrenheit.
  • Line the veggies up on your baking sheet. Ensure that you give your veggies some room to roast. I actually split everything in the picture onto three different baking sheets to give them some space. You may even want to split them based on cooking them.
  • Pour the marinade over the veggies and rub them into the veggies. You can do this separately, or just mixed them all in. I kept mine separate for the pictures. Try not to leave a pool of marinade on the baking sheet, and instead, try to rub all the marinade into the veggies.
  • Roast the veggies according to their appropriate times. Remove from oven once roasted. Some of the veggies may looked blackened but they aren’t burned: it’s the balsamic vinegar.

Cooking Times

  • Tomatoes, Eggplants, Zucchinis and Bell Peppers: 15 to 20 minutes
  • Carrots & Onions: 25 minutes to 30 minutes (check at 25 minutes)
  • Broccoli, Cauliflower and Brussels sprouts: 15 to 25 minutes
  • Sweet Potatoes: 30 to 45 minutes

Notes

How to store: You can store these veggies in an airtight container for 4 to 5 days in the fridge. They can be eaten cold, at room temperature, or warmed up in the microwave or a 350ºF oven.
How to freeze: You can freeze Balsamic Roasted Vegetables for up to 3 months. Place them in an airtight storage container or freezer bag. I recommend letting them thaw in the refrigerator before reheating, as this will help them cook more evenly.
Calories: 167kcal, Carbohydrates: 19g, Protein: 3g, Fat: 10g, Saturated Fat: 1g, Sodium: 223mg, Potassium: 726mg, Fiber: 6g, Sugar: 12g, Vitamin A: 5666IU, Vitamin C: 78mg, Calcium: 45mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.