Are you a roasted veggies fan? I am for sure, and I’m so excited because I’ve recently started doing them a little differently to prep them. And DANG! They are so good. I can’t wait for you to try this! Believe me, you will have no problem eating your veggies when you take this simple extra step to make them. Heck, your kids are probably even going to love these White Balsamic Roasted Vegetables. If you love cooking with balsamic vinegar, you’ve got to try my Slow Cooker Balsamic Pork Loin next.
You can use whatever veggies you want, but I always try to have red bell pepper, mushrooms, and red onion in the mix because they just add such incredible flavor. You can see in the pictures that I used cauliflower, zucchini, red onion, mushrooms, and red bell pepper in this batch. I also often just do a batch of plain broccoli this way. It’s so delicious! You really can’t go wrong. If you have white balsamic vinegar in your house, I think you need to whip up a batch to go with dinner tonight!
More Veggie-Loaded Recipes
- Company Cauliflower
- Million Dollar Zucchini Skillet
- Minestrone Soup
- Easy Greek Salad
- Ukrainian Coleslaw
- No-Noodle Zucchini Lasagna
Step-by-Step Photos for making White Balsamic Roasted Vegetables
Frequently Asked Questions & Tips for making White Balsamic Roasted Vegetables
What is white balsamic vinegar?
It’s golden in color with a flavor that is light and slightly sweet, making it a milder version of regular balsamic vinegar.
Can I substitute regular balsamic vinegar for white balsamic vinegar?
For this recipe, yes, you can. Another good substitute is white wine vinegar.
What other recipes use white balsamic vinegar?
You can use it in salad dressings, vinegarettes, or marinades to sauces, soups, and braised dishes.
Tips:
- For the veggies to all cook consistently, chop them into similar sizes. For an example, see the step-by-step photos above.
- If you have a convection oven, bake the veggies at 400 degrees.
- Line the large baking sheet with parchment paper for easy cleanup.
- Use regular salt in place of coarse sea salt if you don’t have it on hand.
- You can also add cracked black pepper when sprinkling the salt on the veggies.
- If you don’t have Mrs. Dash Garlic and Herb, use garlic powder in its place.
Chef’s Tools:
- White Balsamic Vinegar
- Chef’s Knife
- Cutting Board
- Large Baking Sheet
- Parchment Paper
- Coarse Sea Salt
Serve with...
- 8-10 cups cut-up vegetables (Remember, you want them to all cook consistently, so take that into consideration when chopping.)
- ¼ cup olive oil
- 2½ tablespoons white balsamic vinegar
- 2 tsp granulated sugar
- Coarse sea salt (approx. 1½ tsp)
- Garlic and Herb Mrs. Dash Seasoning...or garlic powder (approx. 1 tsp)
- Preheat oven to 450 degrees, or if you have a convection oven, set it at 400 degrees.
- Line a large baking sheet with parchment paper.
- Place chopped veggies evenly on the baking dish.
- In a small bowl, whisk together the olive oil, white balsamic vinegar, and sugar. Pour it over the veggies and toss until all are lightly coated. (You can do this in a bowl before putting veggies on the baking sheet, if you prefer.)
- Next, generously sprinkle the Garlic and Herb Mrs. Dash over all the veggies, and then sprinkle the coarse sea salt over the veggies, too. You can also add cracked black pepper, if you desire.
- Bake at 450 degrees or 400 on convection for 12 minutes. Then stir the veggies and return them to the oven for another 5-10 minutes or until they are roasted to your preference.
- Serve immediately and enjoy!
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