Balsamic Roasted Veggies – Perfect Fall Side Dish

The second we entered September I started getting excited for FALL recipes. Fall is definitely the most fun time to cook & be creative in the kitchen in my opinion – all the seasonal veggies, upcoming holiday parties, and overall cozy vibes has me ready to nest & cook all season.

And nothing says fall like ROASTED VEGGIES. These one-pan veggies are SO easy to whip up, and seriously DELICIOUS thanks to the addition of a high-quality aged balsamic. The slightly sweet balsamic caramelizes on the veggies and it is so good, it’ll be hard not to eat them straight off the pan.

If you’re not a huge veggie lover, or have picky eaters in your house, this one is for you! It’s such a crowd pleaser, I’m already planning to bring this as a Thanksgiving side dish.

RECIPE: BALSAMIC ROASTED VEGGIES

What You Need

• About 6-8 cups your favorite veggies – roughly chopped
  • For this recipe I did:
    • 4 large carrots
    • 2 cups chopped broccoli (about 1 head)
    • 2 red bell peppers
    • 1 red onion
• 2 tbsp extra virgin olive oil
• 2 tbsp aged balsamic (go for a high quality, aged balsamic if you can!)
• 1 tsp each salt / black pepper / garlic powder

How to Make Them

1. Line a baking sheet with parchment paper & preheat oven to 400 degrees
2. Roughly chop veggies into about ~1 square inch pieces
3. Add olive oil, balsamic & spices – mix thoroughly
4. Add throughly coated veggies to the baking sheet & bake at 400 for 35-45 minutes, depending on how crispy you like your veggies (I like mine on the well-done side)
5. Serve & enjoy!

You can also check out a video version of this recipe here!