Description
Balsamic Roasted Vegetables are a flavorful and healthy side dish featuring a colorful mix of root vegetables and mushrooms tossed in a tangy balsamic marinade and roasted to tender perfection. This easy recipe combines olive oil, balsamic vinegar, brown sugar, soy sauce, Dijon mustard, and herbs to create a perfect balance of sweet, savory, and tangy flavors, enhanced by a fresh parsley garnish.
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), halved
- ½ lb. parsnips, peeled and cut into 1-inch pieces
- ½ lb. carrots, peeled and cut into 1-inch pieces
- 1 bunch radishes, washed, stems and roots removed, halved
Garnish
- ¼ bunch parsley, finely chopped
Instructions
- Preheat and prepare marinade: Preheat your 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.
- Prepare vegetables: Peel the carrots and parsnips, then slice them into 1-inch pieces. Wash the mushrooms and cut them in half. Peel the red onion and cut it into 1-inch wide wedges. Wash the radishes, remove their stems and roots, then slice each radish in half to ensure even roasting.
- Toss vegetables with marinade: Spread all the prepared vegetables out evenly on a large baking sheet, ensuring they are in a single layer without overlapping. Pour the balsamic marinade over the vegetables, then toss gently until all pieces are thoroughly coated with the flavorful mixture.
- Roast vegetables – first phase: Place the baking sheet in the preheated oven. Roast the vegetables uncovered for 20 minutes, allowing them to begin softening and caramelizing.
- Stir and continue roasting: Carefully remove the baking sheet from the oven and stir the vegetables to promote even cooking and browning. Return the sheet to the oven and roast for an additional 15 to 20 minutes, or until the vegetables are fork-tender and edges are nicely browned. Note that the marinade may blacken on the baking sheet; this does not affect the vegetables themselves.
- Chop parsley: While the vegetables finish roasting, finely chop a handful of fresh parsley to use as a bright, fresh garnish.
- Serve: Transfer the roasted vegetables to a serving dish or bowl. Sprinkle the chopped parsley evenly over the top just before serving to add fragrant freshness and a pop of color.
Notes
- You can substitute maple syrup for brown sugar for a different sweetness profile.
- Ensure vegetables are spread out in a single layer to achieve proper roasting and caramelization.
- Adjust roasting time based on your oven and desired vegetable texture.
- This recipe is versatile—feel free to add or substitute other root vegetables like sweet potatoes or beets.
- Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
