How to Make Balsamic Roasted Vegetables

Wash and cut vegetables before roasting.

Balsamic roasted vegetables are a delicious and lightly sweet way to get your family eating their vegetables. They are perfect for a special occasion or as part of a weeknight meal. Root vegetables work especially well with this recipe, and you can experiment with different herbs, such as thyme, rosemary and sage. If you want to make this recipe in advance, allow the vegetables to cool completely, and then cover and chill. Reheat in a 350 F oven for 10 to 15 minutes when you are ready to serve.

Things You'll Need

• Vegetables
• Balsamic vinegar
• Extra virgin olive oil
• Fresh herbs
• Kosher salt
• Black pepper

Instructions

1. Preheat the oven to 475 F.

2. Wash the vegetables and cut them into equally sized pieces so they will cook evenly.

3. Combine the vegetables with 1 part balsamic vinegar and 3 parts olive oil in a large bowl. Sprinkle the mixture generously with kosher salt and freshly ground black pepper. Toss the vegetables with fresh chopped herbs.

4. Arrange the vegetables in a single layer in a large roasting pan. Cook for 30 to 40 minutes, stirring every 10 minutes. Vegetables are done when they are cooked through and browned.

Tips & Warnings

• Root vegetables work well with this recipe.

• Experiment with different herbs, like thyme, rosemary and sage.

• This recipe can be made in advance. Allow the vegetables to cool completely, cover and chill. Reheat in a 350F oven for 10 to 15 minutes.