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balsamic herb roasted vegetables on sheet pan

Balsamic Herb Roasted Vegetables

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. 
Course Side Dish, vegetable
Cuisine dairy free, Gluten-free, Vegan
Keyword balsamic herb roasted vegetables, herb roasted vegetables, vegan roasted vegetables
Prep Time 15 minutes
Cook Time 1 hour
Servings 4 servings
Calories 260kcal
Author Dietitian Debbie


  • 4 1/2 cups peeled and cubed butternut squash
  • 3 carrots peeled and cut into 2" pieces (thick pieces halved)
  • 15 - 20 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


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


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


Serving: 1/4 recipe | Calories: 260kcal | Carbohydrates: 34g | Protein: 5g | Fat: 13.5g | Saturated Fat: 3g | Polyunsaturated Fat: 10.5g | Sodium: 230mg | Fiber: 8g | Sugar: 10g