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.