This easy and quick Balsamic Roasted Vegetables recipe is the perfect side dish! Drizzle with De Nigris Platinum Label Balsamic Vinegar for extra flavor.

Ingredients for 8 People

  • For the Vegetables:
  • 3 carrots, peeled​
  • 1 large sweet potato, peeled​
  • 3 medium-sized Yukon gold potatoes​
  • 2 bell peppers, seeds removed​
  • 1 red onion​
  • 1 lb. mushrooms​
  • 2 summer squash, zucchini and/or yellow squash​
  • 1 head garlic, individual cloves removed and separated​
  • ​For the Dressing:​
  • 1/4 cup olive oil​
  • 3 Tbsp. De Nigris Platinum Label Balsamic Vinegar​
  • 1 tsp. dried basil​
  • 1/2 tsp. black pepper​
  • 2 tsp. salt​
  • 1 tsp. dried herbs de provence

For the recipe

Preheat oven to 450°F.
Add dressing ingredients to a container with a tightly fitting lid and shake to mix well.
Cut all vegetables into 1-inch pieces. Add carrots, potatoes, and half of the dressing mixture to a mixing bowl. Toss to coat the carrot and potato pieces. Spread the carrots and potatoes on a baking sheet and add to the oven for 15 minutes. 

While the carrots and potatoes bake, add the rest of the vegetables and the dressing to the mixing bowl and toss to coat. Spread vegetables on a second baking sheet. After carrots and potatoes have baked for 15 minutes, remove baking sheet from the oven and stir.

Add both baking pans to the oven and cook for 20-25 minutes, removing halfway through to stir. If the mushrooms release liquid, drain from pan before putting back into the oven.
Once all veggies are cooked through, remove both baking pans from the oven, toss together in a bowl, drizzle with De Nigris Platinum Label Balsamic Vinegar​ and serve.