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balsamic herb roasted vegetables on sheet pan

Balsamic Herb Roasted Vegetables

  • Author: Dietitian Debbie
  • Prep Time: 15 min
  • Cook Time: 60 min
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Category: side dish, vegetable
  • Method: roasted, oven, sheet pan
  • Cuisine: Vegan, Dairy Free, Gluten Free

Description

Fall vegetables are tossed in a simple balsamic herb marinade with garlic and Italian seasoning and then roasted on a sheet pan until caramelized. These balsamic herb roasted vegetables make a simple side dish for any cozy winter meal. 


Ingredients

  • 4 1/2 cups peeled and cubed butternut squash
  • 3 carrots, peeled and cut into 2″ pieces (thick pieces halved)
  • 1520 Brussels sprouts, halved (tough stem and yellowed leaves removed)
  • 1/2 large red onion, cut into large wedges
  • 1 tablespoon vegan butter, melted (I like Miyokos vegan butter)
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit. 
  2. Peel and chop vegetables into similar size pieces. Add to a large mixing bowl. 
  3. In a small mixing bowl, melt the vegan butter and then whisk in the olive oil, vinegar, Italian seasoning, garlic, salt, and black pepper. 
  4. Pour marinade over chopped vegetables. Toss with a wooden spoon to coat the vegetables evenly. 
  5. Transfer to a sheet pan and roast for 50-60 minutes or until vegetables are browned and fork tender.
  6. Once it has cooled enough, taste and add more sea salt and black pepper if needed.

Notes

If using other vegetables, the marinade will season about 2 1/2 lbs of chopped vegetables. 


Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 260 kcal
  • Sugar: 10 g
  • Sodium: 230 mg
  • Fat: 13.5 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 10.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 8 g
  • Protein: 5 g
  • Cholesterol: 0 mg