Balsamic Roasted Vegetables | Plain Chicken®

Balsamic Roasted Vegetables – a staple in our house! SO easy and tastes amazing! Asparagus, mushrooms, and tomatoes tossed in a quick homemade balsamic vinaigrette made with olive oil, balsamic vinegar, red wine vinegar, garlic, dijon mustard, honey, salt, and pepper. Leftovers are great on a salad, in pasta or a quiche!
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roasted vegetables on a platter

Easy Oven Roasted Vegetables with Balsamic Vinaigrette 

These Balsamic Roasted Vegetables are a staple in our house. They are healthy, super easy to make and they taste amazing. Asparagus, mushrooms, and tomatoes tossed in a quick balsamic vinaigrette and baked. They made a great side dish, you can use them on top of a salad or pasta or in a quiche or frittata. Add your favorite protein, and you are set! We love these Balsamic Roasted Vegetables with chicken, pork, steak, and casseroles. They are so versatile!

drizzling dressing on vegetables

How to Make Balsamic Roasted Vegetables

These Balsamic Roasted Vegetables are super easy to make. Start by trimming any tough ends from the asparagus spears. Next, place the asparagus, mushrooms, and tomatoes on a large rimmed baking sheet. Whisk up the balsamic vinaigrette and pour it over the vegetables. Toss the vegetables in the vinaigrette right in the pan then bake. SO easy! We like to finish off the roasted vegetables with some grated parmesan or crumbled feta. We’ve used both and they are equally delicious.

If you want to make this a one-pan meal, feel free to add some chicken tenderloins to the pan. They will bake along with the veggies and taste amazing tossed in that balsamic vinaigrette. You can also add some red onion and bell peppers to the veggie mixture.

Balsamic Roasted Vegetables on the Grill

You can also make these yummy Balsamic Roasted Vegetables on the grill. Toss the vegetables in the balsamic vinaigrette and place in a grill basket and grill for about 15 or 20 minutes. If you don’t have a grill basket, try poking some holes in a disposable foil pan.

roasted vegetables on a platter

What to Serve with Balsamic Roasted Vegetables

As I said, these Balsamic Roasted Vegetables go with just about everything. Steak, chicken, pork, quiche, casseroles. You name it these vegetables probably go with it! Heck, we’ve even eaten these as our salad with some pizza. Here are a few of our favorite recipes from the blog that go great with these easy Balsamic Roasted Vegetables:

roasted vegetables on a platter
collage of two photos of roasted vegetables
roasted vegetables on a platter
roasted vegetables on a platter
roasted vegetables on a platter
roasted vegetables on a baking sheet
drizzling dressing over vegetables in a baking pan

quick, easy, simple, grill, chicken, feta, parmesan, pasta, bbq, oven, oven baked, glazed, glaze, low-carb, keto, paleo, gluten-free

Side Dish

American

Yield: serves 6

Balsamic Roasted Vegetables

prep time: 5 minscook time: 20 mins total time: 25 mins

Balsamic Roasted Vegetables – a staple in our house! SO easy and tastes amazing! Asparagus, mushrooms, and tomatoes tossed in a quick homemade balsamic vinaigrette made with olive oil, balsamic vinegar, red wine vinegar, garlic, dijon mustard, honey, salt, and pepper. Leftovers are great on a salad, in pasta or a quiche! #balsamic #vegetables #recipe #asparagus #mushrooms #tomatoes

ingredients:

  • 2 lb asparagus spears
  • 8-oz sliced fresh mushrooms
  • 1-pint grape or cherry tomatoes
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 Tbsp red wine vinegar
  • 2 tsp dijon mustard
  • 1/2 tsp minced garlic
  • 1 Tbsp honey
  • 1/2 tsp kosher salt, or to taste
  • 1/4 tsp black pepper, or to taste

instructions:

  1. Preheat oven to 425ºF.
  2. Trim any tough ends from asparagus spears. Place asparagus, mushrooms, and tomatoes in a large rimmed baking pan or dish.
  3. Whisk together olive oil, balsamic vinegar, red wine vinegar, dijon mustard, garlic, honey, salt, and pepper.
  4. Pour vinaigrette over vegetables and toss to coat.
  5. Bake for 20 to 25 minutes. Garnish cooked vegetables with grated parmesan or crumbled feta if desired.

NOTES:

Can cook vegetables on the grill in a grill basket for 15 to 20 minutes.
Leftover are good on a salad, in pasta or a quiche or frittata.

All images and text ©Plain Chicken, Inc.

MORE VEGETABLE RECIPES:
Easy Tomato Salad
Asparagus Au Gratin
Southern Squash Casserole
Pineapple Casserole
Smothered Green Beans


RECOMMENDED PRODUCTS:
Rimmed Baking Sheet
Flexible Measuring Cups
Whisk

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