If you enjoy roasted vegetables, you’ll love this simple twist that elevates them to a whole new level. I recently started preparing them with a white balsamic vinaigrette before roasting, and the results are fantastic—sweet, bright, and caramelized in the best way. They’re kid-friendly and make a perfect side for weeknight dinners or a meal prep batch.
Use any vegetables you like, but I recommend including red bell pepper, mushrooms, and red onion for depth of flavor. In these photos I used cauliflower, zucchini, red onion, mushrooms, and red bell pepper. A plain broccoli batch prepared the same way is also delicious. If you have white balsamic vinegar on hand, try roasting a tray tonight—you might be surprised how quickly they disappear.
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
Frequently Asked Questions & Tips for making White Balsamic Roasted VegetablesWhat is white balsamic vinegar?
White balsamic vinegar is a lighter, golden vinegar with a mild, slightly sweet flavor. It gives roasted vegetables brightness without the dark color or stronger acidity of traditional balsamic.
Can I substitute regular balsamic vinegar for white balsamic vinegar?
Yes. Regular balsamic will work fine, though it will darken the vegetables and lend a sweeter, more pronounced balsamic flavor. White wine vinegar is another reasonable substitute.
What other recipes use white balsamic vinegar?
White balsamic is versatile—use it in salad dressings, vinaigrettes, marinades, sauces, soups, or braised dishes wherever you want a mild, sweet acidity.
Tips:
Tips:- Cut the vegetables into uniform pieces so they cook evenly; refer to the step-by-step photos for guidance.
- If you have a convection oven, reduce the temperature to 400°F for crispier results.
- Line the baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Use regular table salt if you don’t have coarse sea salt.
- Finish with freshly cracked black pepper if you like a little bite.
- If you don’t have an herb seasoning blend, garlic powder and dried herbs work well in its place.
Chef’s Tools:
Chef’s Tools:- White balsamic vinegar
- Chef’s knife
- Cutting board
- Large baking sheet
- Parchment paper
- Coarse sea salt or regular salt
Serve with…
- 8–10 cups mixed, cut-up vegetables (choose a mix that will roast evenly)
- 1/4 cup olive oil
- 2 1/2 tablespoons white balsamic vinegar
- 2 tsp granulated sugar
- Coarse sea salt (about 1 1/2 tsp) or to taste
- Garlic and herb seasoning or garlic powder (about 1 tsp)
- Preheat the oven to 450°F (or 400°F for convection).
- Line a large baking sheet with parchment paper.
- Arrange the chopped vegetables in an even layer on the sheet.
- Whisk together the olive oil, white balsamic vinegar, and sugar in a small bowl. Pour over the vegetables and toss to coat evenly. (You can toss the veggies in a bowl first, then spread them on the sheet.)
- Sprinkle the garlic-and-herb seasoning (or garlic powder) and the coarse sea salt over the vegetables. Add cracked black pepper if desired.
- Bake at 450°F (or 400°F convection) for 12 minutes. Stir the vegetables, then bake another 5–10 minutes until they reach your preferred level of roast and browning.
- Serve hot and enjoy.
Don’t forget dessert
