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Nov 11

Balsamic Roasted Vegetables

Balsamic Roasted Vegetables

Roasting vegetables is one of the best ways to maximize their natural flavors. It’s also my favorite way to eat them. All you need is a baking sheet, an oven, some olive oil and seasoning and you can transform your favorite veggies into a tray of warm, caramelized deliciousness. Roasting intensifies any sweetness that a vegetable naturally has, so Balsamic vinegar is a really good complement to roasted veggies. I chose the vegetables for this recipe based on personal favorites and also to have an array of colors, but you can certainly use other vegetables if you prefer. This recipe would make for a mouth-watering Thanksgiving side dish, but is really simple and delicious for any day of the year.

Balsamic Roasted Vegetables Pre-Cooked


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Balsamic Roasted Vegetables

Yield: 6 (2/3 cup) servings


  • 4 oz raw broccoli florets (from about 1 small head)
  • 7 oz raw cauliflower florets (half of one large head)
  • 8 oz raw yellow Summer squash, chopped (about 1 small-medium squash)
  • 8 oz raw zucchini, chopped (about 1 small-medium zucchini)
  • 7 oz raw carrots, chopped (this was about 3 medium-large carrots)
  • 5.5 oz raw red onion, chopped large (about half a large red onion)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons Balsamic vinegar
  • Salt, to taste


  1. Preheat the oven to 425 degrees. Lightly mist a baking sheet with cooking spray and set aside
  2. In a large bowl, combine all the vegetables and mix them together. Drizzle the olive oil and vinegar over the vegetables and sprinkle on your desired amount of salt. Toss to coat. Pour vegetables onto the prepared baking sheet and roast in the oven for about 25 minutes or until caramelized.

Weight Watchers Freestyle SmartPoints:
2 per serving (SP calculated using the recipe builder on

Weight Watchers Points Plus:
2 per serving* (P+ calculated using the recipe builder on

*The Weight Watchers PointsPlus recipe builder assigns pointsplus values to the vegetables in recipes. If you prefer to count yours as free then each serving is 1 P+ instead of 2.

Nutrition Information:
89 calories, 11 g carbs, 2 g sugars, 6 g fat, 1 g saturated fat, 3 g protein, 4 g fiber (from

An Emily Bites Original

Balsamic Roasted Vegetables


15 Responses to “Balsamic Roasted Vegetables”

  1. #
    Erin — November 11, 2012 @ 9:58 pm

    I was just thinking about doing roasted veggies to up my veggie intake and I wasnt quite sure where to start. You have amazing timing! I will be making it this week!

  2. #
    Tami@NutmegNotebook — November 12, 2012 @ 2:24 pm

    Oven roasting veggies is my favorite way to serve them. Love the addition of balsamic vinegar.

  3. #
    Anonymous — November 19, 2012 @ 12:27 am

    Nice addition of the balsamic vinegar. We usually roast all of our veggies this way but I never thought to add that!

  4. #
    Anonymous — February 16, 2013 @ 4:59 am

    Emily, can you do this with frozen veggies?

  5. #
    Anonymous — March 9, 2013 @ 2:03 am

    Trying this tonight ! Thanks

  6. #
    badam003 — May 4, 2013 @ 10:32 pm

    very good…chilly day here in may…perfect side…and actually i know this can be a meal for me…just add a little rice or something as a side. thank you! 🙂

  7. #
    Cerys Skinner — June 5, 2013 @ 6:44 pm

    This recipe sure looks delish and of course healthy! I will definitely try to cook Balsamic Roasted vegetables as part of my diet plan, I bet this will work for me!

  8. #
    Liam Rogers — June 15, 2013 @ 5:27 am

    I will definitely try this healthy recipe at home. I was advised by my doctor to increase vegetable intake for me to avoid possible health problems, this will definitely part of my healthy diet plan.

  9. #
    Terry Obrien — June 17, 2013 @ 11:33 pm

    This is what I need during those nights that I feel lazy to get up and cook. Simple yet healthy without you knowing it. Testing my oven tonight!

  10. #
    Betty Moody — November 4, 2013 @ 3:53 pm

    Thank you but I wanted to know about your remedies with vinegar and etc.

  11. #
    Anonymous — November 10, 2013 @ 2:09 am

    Just made them…awesome!

  12. #
    balanced bella — January 25, 2015 @ 9:40 am

    This is perfect and simple! I was roasting my vegetables the other day and tried creating a balsamic reduction. Oy! Didn’t go over so well. Equal parts of olive oil and vinegar is easy to remember. Thanks for sharing 🙂 PS Your colorful choice of vegetables is gorg!!

    • Emily Bites replied: — January 26th, 2015 @ 2:30 pm

      Hope you love it! 🙂

  13. #
    Darlene Shirran — December 13, 2015 @ 4:28 pm

    I sprinkle a little dried rosemary on them before backing. Love this recipe!

  14. #
    Carol — April 13, 2018 @ 6:32 am

    I am surprised to see that you cooked zucchini and yellow squash for the same amount of time as carrots, broccoli and cauliflower… weren’t the squash mushy by the time those heartier veggies were done?

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