Best 7 Balsamic Dressing For Roasted Vegetables Recipes

Roasted vegetables are a delicious and healthy side dish or main course. They are easy to make and can be customized to your liking. This article provides you with three flavorful balsamic dressing recipes that will perfectly complement your roasted vegetables.

The first recipe is a classic balsamic vinaigrette. It is made with balsamic vinegar, olive oil, Dijon mustard, honey, and salt and pepper. This dressing is light and tangy, and it pairs well with all types of roasted vegetables.

The second recipe is a creamy balsamic dressing. It is made with balsamic vinegar, olive oil, mayonnaise, sour cream, and Parmesan cheese. This dressing is rich and flavorful, and it is perfect for roasted vegetables that are hearty and earthy.

The third recipe is a spicy balsamic dressing. It is made with balsamic vinegar, olive oil, honey, Dijon mustard, cayenne pepper, and salt and pepper. This dressing is bold and flavorful, and it is perfect for roasted vegetables that can handle a little heat.

No matter which dressing you choose, you are sure to enjoy these roasted vegetables. They are a delicious and healthy way to enjoy your favorite vegetables.

Let's cook with our recipes!

ROASTED VEGETABLES WITH BALSAMIC GLAZE

Roasted Vegetables with Balsamic Glaze image

Provided by Trisha Yearwood

Categories side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 large sweet onions, peeled and cut into quarters
2 sweet potatoes, peeled and cut into 1-inch pieces
8 ounces Brussels sprouts, trimmed and halved
1/2 medium butternut squash, peeled and diced
8 ounces carrots, peeled and cut on the bias into 1-inch slices
8 ounces fingerling potatoes, halved
1 head garlic, cloves separated and left unpeeled
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup vegetable broth
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
2 teaspoons country Dijon mustard (see Cook's Note)
1 teaspoon lemon juice
Kosher salt and freshly ground black pepper

Steps:

For the roasted vegetables: Preheat the oven to 400 degrees F.
In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. Remove the garlic from the skins before serving.
For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.

BALSAMIC ROASTED VEGETABLES

Balsamic Roasted Vegetables image

This balsamic roasted vegetables recipe features herbs, vegetables, and balsamic vinegar; it makes for an easy, healthy side dish for any occasion.

Provided by Rebecca Franklin

Categories Side Dish Dinner

Time 55m

Yield 6

Number Of Ingredients 12

Ingredients

4 cups red potatoes , cubed
2 cups baby carrots
1 large red onion, sliced into 1/4-wide strips
2 tablespoons balsamic vinegar
4 teaspoons olive oil
1 clove garlic, crushed and finely chopped
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon sage
1 cup green beans, sliced
3/4 teaspoon kosher salt
1/2 teaspoon black pepper

Steps:

Gather the ingredients.
Preheat oven to 400 F and lightly oil a large roasting pan.
Toss together potatoes, carrots, onions, balsamic vinegar, olive oil, garlic, and herbs. Arrange vegetables on pan.
Roast vegetables for 35 minutes, stirring every 10 minutes.
Add cut green beans to pan and roast vegetables for an additional 10 minutes.
Arrange roasted vegetables on a serving platter and season with salt and pepper.

Nutrition Facts : Calories 198 kcal, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, Sodium 206 mg, Sugar 6 g, Fat 3 g, ServingSize 6 servings, UnsaturatedFat 0 g

BALSAMIC-ROASTED VEGETABLES

Balsamic-Roasted Vegetables image

If you're tired of the same old side dishes, this recipe is for you! Wonderfully unique flavors of balsamic vinegar, garlic, and thyme combine to make a roasted vegetable dish that is going to win you many compliments!

Provided by Cindy Davis

Categories Side Dish Vegetables Carrots

Time 1h30m

Yield 8

Number Of Ingredients 10

Ingredients

cooking spray
10 medium potatoes, peeled and cubed, or more to taste
4 large carrots, peeled and cut into 1/2-inch chunks
1 medium onion, cut into 1/4-inch slices
⅓ cup balsamic vinegar
¼ cup unsalted butter, melted
8 sprigs fresh thyme
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 59.9 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 11.1 g, Protein 7.6 g, SaturatedFat 3.9 g, Sodium 338.1 mg, Sugar 5.8 g

BALSAMIC ROASTED VEGETABLES

Balsamic Roasted Vegetables image

Combine Brussels sprouts, carrots and onions with a vinaigrette for Balsamic Roasted Vegetables. Balsamic Roasted Vegetables are even better as leftovers!

Provided by My Food and Family

Categories Home

Time 1h

Yield 10 servings, 1/2 cup each

Number Of Ingredients 6

Ingredients

1/3 cup KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil
1 Tbsp. brown sugar
1 Tbsp. finely chopped fresh thyme
1 lb. Brussels sprouts, halved
1 lb. carrots, peeled, cut into 3-inch sticks
1 large red onion, cut into 1/2-inch-thick slices

Steps:

Heat oven to 400°F.
Mix dressing, sugar and thyme until blended.
Combine vegetables in 13x9-inch pan. Add dressing mixture; toss to coat.
Bake 40 min. or until vegetables are tender.

Nutrition Facts : Calories 60, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g

BALSAMIC ROASTED VEGETABLES

Balsamic Roasted Vegetables image

An easy Balsamic Roasted Vegetables recipe

Provided by Kelsey Nixon

Categories Onion Side Roast Vegetarian Low Cal High Fiber Dinner Eggplant Bell Pepper Squash Low Cholesterol Vegan Yellow Squash Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
3 garlic cloves, pressed
2 teaspoons finely chopped fresh thyme
1 teaspoon finely chopped fresh basil
2 large red onions, halved, thinly sliced
1 yellow bell pepper, cut into 1/2-inch-wide strips
1 red bell pepper, cut into 1/2-inch-wide strips
1 orange bell pepper, cut into 1/2-inch-wide strips
1 1-pound eggplant, quartered lengthwise, cut crosswise into 1/2-inch slices
1/2 pound yellow squash (about 2 medium), cut into 1/3-inch-thick rounds
1/2 pound zucchini (about 2 medium), cut into 1/3-inch-thick rounds
Coarse kosher salt

Steps:

Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
Preheat oven to 450°F. Toss onions and next 6 ingredients in large bowl; sprinkle with coarse salt and pepper. Add dressing; toss to coat. Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 35 minutes.

ROASTED VEGETABLES WITH BALSAMIC-LEMON VINAIGRETTE

Roasted Vegetables with Balsamic-Lemon Vinaigrette image

Categories Vegetable Roast Thanksgiving Vegetarian Kid-Friendly Back to School Squash Sweet Potato/Yam Fall Brussels Sprout Bon Appétit Small Plates

Yield Serves 10

Number Of Ingredients 9

Ingredients

12 baby beets, trimmed, peeled
2 pounds red-skinned sweet potatoes (yams; about 3 medium), peeled, cut into 1-inch pieces
2 3/4 pounds acorn squash, unpeeled, quartered lengthwise, seeded, cut crosswise into 1/2-inch-thick slices
1 1/2 pounds brussels sprouts, trimmed, halved lengthwise
2 teaspoons chopped fresh rosemary or 1 teaspoon dried
5 tablespoons plus 1 teaspoon extra-virgin olive oil
1 whole garlic head, top 1/2 inch trimmed
1/4 cup balsamic vinegar
2 teaspoons grated lemon peel

Steps:

Preheat oven to 450°F. Cook beets in medium pot of boiling salted water until almost tender, about 15 minutes. Drain. Transfer beets to large roasting pan. Add sweet potatoes, squash, brussels sprouts and rosemary to pan. Drizzle with 2 tablespoons oil; sprinkle generously with salt and pepper. Toss to coat. Place garlic head, cut side up, on small piece of foil and drizzle with 1 teaspoon oil; wrap in foil. Place in roasting pan with vegetables. Roast vegetables and garlic until tender and vegetables are brown in spots, turning occasionally, about 45 minutes.
Unwrap garlic. Peel and thinly slice garlic cloves. Transfer vegetables and garlic to large bowl. Whisk vinegar, lemon peel and 3 tablespoons oil in small bowl. Season with salt and pepper. (Vegetables and dressing can be made 8 hours ahead. Chill vegetables; let dressing stand at room temperature. Before continuing, rewarm vegetables in microwave.) Pour dressing over; toss to coat. Serve warm.

ROASTED ROOT VEGETABLES WITH MAPLE BALSAMIC DRESSING

Roasted Root Vegetables With Maple Balsamic Dressing image

Use your choice of vegetables including parsnips, potatoes, celeriac, red onions and beets or go with all orange and yellow as given in the recipe. Looks as good as it tastes. From Bonnie Stern's Essentials of Home Cooking.

Provided by Cookin-jo

Categories Yam/Sweet Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs sweet potatoes, peeled and cut 1/2 inch thick
2 lbs carrots, peeled and cut in 1/2 slices on the diagonal
1 lb butternut squash, peeled and cut in 2 inch wedges (or acorn squash)
2 orange bell peppers, seeded and cut in thick slices
2 tablespoons vegetable oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
2 tablespoons brown sugar
2 tablespoons maple syrup
2 tablespoons thyme, chopped or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parsley, chopped

Steps:

Combine the prepared vegetables in a large bowl and toss with oil. Spread onto a large non-stick rimmed baking sheet. Use parchment paper if you like, but I didn't find it necessary.
Roast at 375 degrees for 45 to 60 minutes, stirring once or twice, until browned and tender.
Combine the vinegars and remaining ingredients in a small bowl and toss with the hot, cooked vegetables. Sprinkle with parsley.

Tips:

To make a flavorful and tangy balsamic dressing, use a good quality balsamic vinegar. A high-quality balsamic vinegar will have a rich, complex flavor that will add depth to the dressing.
Use fresh herbs in the dressing to add a pop of flavor. Some good options include basil, thyme, oregano, and rosemary.
Add a touch of honey or maple syrup to the dressing for a hint of sweetness. This will help to balance out the acidity of the balsamic vinegar.
If you want a thicker dressing, add a dollop of Dijon mustard or mayonnaise. This will also help to emulsify the dressing and make it more creamy.
Use the dressing on roasted vegetables, grilled meats, or salads. It's also a great marinade for chicken, fish, or tofu.

Conclusion:

Balsamic vinegar is a versatile ingredient that can be used to make a variety of delicious dressings. The above recipes are just a few examples of how you can use balsamic vinegar to create a flavorful and tangy dressing that will add a pop of flavor to your favorite dishes.