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Balsamic Roasted Vegetables

Balsamic Roasted Vegetables #festfoods

Hi Friends!  So I know Balsamic Roasted Vegetables seems fall-ish.  But I am telling you – this dish is something you will want to eat year-round!  I absolutely love vegetables that have been roasted at a high temp because the sugars caramelize and create this amazingly sweet and rich flavor {and texture}.  Everyone will be a veggie-lover after trying this dish! Watch our registered dietitians show how to pull off this tasty dish on a segment for WFRV's Local 5 Live show.

I know it seems like a lot peeling and chopping, but if you get the family involved, it’ll become a fun event and means less work for everyone {and more time spent enjoying yummy food}! Balsamic Roasted Vegetables

To start it off, preheat the oven to 450°F.  While that heats up, mix together balsamic vinegar and Dijon mustard in a medium bowl.  Whisk in the olive oil to create a vinaigrette.  Stir in the garlic, basil and thyme.  The cool thing about this dressing is that you can make extra and have it on hand for a quick salad or as dip for crusty bread {Mmmm}!

Balsamic Roasted Vegetables

Next, place chopped veggies on a baking sheet.  Pour the dressing over the veggies, season with coarse salt and black pepper, then get your hands in there and mix the veggies in with the dressing so they are evenly coated.

Balsamic Roasted Vegetables

Place veggies in the hot oven and cook for about 35 minutes, until the veggies are tender and brown {browned veggies = caramelized sugar = YUM}.  Top with honey, parmesan, chopped walnuts and parsley.  They’re so good you won’t even need a main dish!

Balsamic Roasted Vegetables

Balsamic Roasted Vegetables


  • 2 Tbsp. balsamic vinegar
  • 1 tsp. Dijon mustard
  • ½ cup extra-virgin olive oil
  • 3 garlic cloves, pressed
  • 2 tsp. finely chopped fresh thyme
  • 1 tsp. finely chopped fresh basil
  • 1 large red onion, halved, cut in to wedges
  • ½ lb. carrots, peeled and chopped in to rounds
  • ½ lb. parsnips, peeled and chopped in to rounds
  • 1 large sweet potato, peeled and cubed
  • 1 large butternut squash, peeled and cubed
  • Dash coarse kosher salt and black pepper
  • Toppings: Honey, parmesan, walnuts, parsley {optional}  


  1. Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Cover and chill.
  2. Preheat oven to 450°F. Place chopped veggies on large baking sheet. Add dressing and season with salt and pepper; toss to coat.  Roast until vegetables are tender and slightly brown around edges, about 35 minutes.
  3. Plate yourself a heaping spoonful of veggies. Drizzle with honey and top with shaved fresh parmesan and walnuts {optional}.

Yield: 8 servings

Per Serving*: Calories 210, Total Fat 14g (Saturated 2g, Trans 0g), Cholesterol 0mg, Sodium 200mg, Total Carbohydrate 19g (Dietary Fiber 4g, Sugars 6g), Protein 2g, Vitamin A 260%, Vitamin C 35%, Calcium 6%, Iron 4%

*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.  

Have a question about nutrition? Our Mealtime Mentors would love to help! Reach out at or find them on Facebook, Instagram, Pinterest and Twitter.

Balsamic Roasted Vegetables

Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.

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