Balsamic Roasted Vegetables

Roasted Vegetables are my secret way to stay trim. They are full of vitamins (not empty calories) and they keep you full throughout the day.  Throw whatever vegetables you have on hand in a large roasting pan. Add a few tablespoons of oil, some balsamic or spice and roast in the oven. Also see my post on Roasted Vegetables – My Secret Way to Stay Trim.

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Why use a non-stick roasting pan?

A non-stick roasting pan is key when you are roasting vegetables. With a non-stick pan, you don’t have to use a lot of oil and the vegetables don’t stick to the pan. If you need a new pan, try and buy one that is a good one and will last a while. I’ve gone through so many until I found this one. It’s expensive but it will last me forever. It’s the one pictured above. I use it all the time!

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Roasted vegetables in a pan from Gourmet Done Skinny

Balsamic Roasted Vegetables

  • Freestyle Smart Points:1 Freestyle Smart Point per 1 cup
  • Author: Gourmet Done Skinny
  • Prep Time: 15
  • Cook Time: about 25 minutes
  • Total Time: about 35-40 minutes
  • Yield: 10 (1 cup servings) 1x
  • Category: Vegetables
  • Method: Baking
  • Cuisine: American

Description

Roasted Vegetables are my secret way to stay trim. They are full of vitamins (not empty calories) and they keep me full throughout the day.  Throw whatever vegetables you have on hand in a large roasting pan. Add a few tablespoons of oil, some balsamic or spice and roast in the oven. Store in airtight containers so you can enjoy them throughout the week.


Scale

Ingredients

  • 2 pkg baby carrots, whole
  • 1 large onion-cut into chunks ( I use red or sweet)
  • 1 jalapeño, finely chopped (if desired)
  • 2 garlic cloves, finely chopped
  • 10 garlic cloves-whole (see note at bottom)
  • 1 red pepper
  • 1 yellow pepper
  • 2 c. green beans (fresh)
  • 1 zucchini
  • 816 oz mushrooms ( I love mushrooms, so I use a lot)
  • 12 T. olive oil(depending on how many vegetables you use, try it first with one but add more if needed
  • 3 T. balsamic vinegar (use a really good aged one for best taste)
  • kosher salt
  • pepper

Instructions

  1. Preheat oven to 425°.
  2. In a large bowl (or I do it right in the roasting pan) combine all the vegetables, olive oil, balsamic vinegar, salt and pepper. Mix well.
  3. Place vegetable mixture in a large non-stick roasting pan. Non-stick is key, so you don’t have to use a lot of oil and so the vegetables do not stick to the pan.
  4. Bake for 15 minutes, then stir well.
  5. Bake another 10-15 minutes until carrots are tender when poked with a fork.
  6. Roasted vegetables will last about a week in the refrigerator. Do not freeze, see note at bottom.

Notes

This is basically the same recipe as the Spicy Roasted Vegetables but instead of Chipotle Seasoning, I use balsamic vinegar.

Feel free to add more or less vegetables. I usually make a lot, and then store them in containers to have throughout the entire week.

I’m usually a fan of freezing things but these do not freeze well. They become too mushy.

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