Balsamic Roasted Vegetables were part of our spring wedding menu because I wanted to serve vegetables, but I wanted them to be more exciting than just roasted or steamed with salt. I love balsamic vinegar and I knew that would add a sweetness and tang that I personally enjoy, but I figured having just balsamic would be too much for most of the guests.
I am the person at the Italian restaurant who forgoes the olive oil and dips her bread in straight balsamic vinegar. Just writing that sentence made my mouth water. I might have to go downstairs for a bread and balsamic snack in a few minutes.
Good thing I will be serving Spaghetti and Meatballs for dinner tonight. Maybe I can get Abby and Katie on my balsamic train. It is too tangy on it’s own for David and he thinks I am ridiculous for sopping up my bread without the added oil.
In fact, I made these balsamic roasted vegetables with just oil, salt, and balsamic once and David could barely choke them down because they were too tart. So I consulted the famous internet and found a common combination to be balsamic and dijon. You can take the time to reduce the balsamic and make it super sweet and amazing, but since this dish was to be served at my self-catered wedding with a bunch of novices helping in the kitchen, I decided quickly adding some honey would achieve that same sweetness and be much easier for any of my helpers.
The vegetables you see here are spring vegetables because David and I were married in the spring, but you can swap out vegetables from any season and this recipe is lovely on them all. Think butternut squash in the fall or brussels sprouts in the winter!
Balsamic Roasted Vegetables
Ingredients
- 1 pound baby carrots, peeled
- 1 pound radishes, chopped in half
- 1/2 pound sugar snap peas
- 1 large red onion, quartered and layers separated
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon dijon mustard
Instructions
- Heat the oven to 425F.
- Place the washed and prepped vegetables on a sheet tray. Drizzle with the oil, sprinkle with salt, and toss to combine well. Arrange the vegetables in a single layer.
- Roast until the vegetables are tender and lightly brown, about 30-40 minutes.
- In a small bowl, whisk together the balsamic vinegar, honey, and dijon mustard. Pour the mixture over the cooked vegetables, toss to coat well, and place the vegetable back into the oven for 5 minutes.