Balsamic Roasted Vegetables
Transform your everyday meal into a burst of flavor with these vibrant Balsamic Roasted Vegetables! Packed with colorful zucchini, yellow squash, bell peppers, red onion, and baby carrots, this recipe combines wholesome ingredients with the bold sweetness of balsamic vinegar and the richness of olive oil. Enhanced by a fragrant blend of garlic powder and Italian seasoning, these vegetables roast to tender perfection with caramelized edges in just 25 minutes. A sprinkle of fresh parsley adds a refreshing finish, making this dish the perfect side for any protein or a standalone vegetarian delight. Quick to prep, easy to clean up, and naturally gluten-free, these sheet-pan veggies are sure to become a healthy mealtime favorite!
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large red onion
- 1 cup baby carrots
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil for easier cleanup.
Wash and prepare all vegetables. Slice the zucchini, yellow squash, and red onion into 1/4-inch thick rounds. Cut the red and yellow bell peppers into thick strips. If the baby carrots are particularly large, slice them in half lengthwise.
In a large mixing bowl, combine the balsamic vinegar, olive oil, garlic powder, dried Italian seasoning, salt, and black pepper. Whisk until thoroughly combined.
Add all the vegetables except the fresh parsley into the mixing bowl. Toss to coat the vegetables evenly with the balsamic mixture.
Spread the coated vegetables in a single layer on the prepared baking sheet to ensure even roasting. Avoid overcrowding the vegetables, as this may cause them to steam instead of roast.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized around the edges.
Remove the vegetables from the oven and transfer to a serving platter. Garnish with freshly chopped parsley for a burst of color and freshness.
Serve warm as a side dish with your favorite proteins or grain dishes, or enjoy as a standalone meal!
Nutrition Facts
Calories |
927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 5265 mg | 229% | |
| Total Carbohydrate | 110.7 g | 40% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 65.4 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3528 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
