Roasted Vegetables with Garlic and Balsamic Vinegar

Roasted Vegetables with Garlic and Balsamic Vinegar

Recipe: Roasted Vegetables with Balsamic Vinegar

Quick and easy! Use great tasting olive oil and balsamic vinegar for the best results. I LOVE Newman’s Own Organics Balsamic Vinegar and Olive Oil. They’re both fabulous!

Cut the vegetables that take longer to cook smaller – ie., the carrots and potatoes or add the asparagus in the last 8 minutes. My husband generally likes his asparagus cooked until mushy, I considered that overcooked, so I’m able to cook them together. But if you’re a NORMAL person, put the asparagus in later.  I theses roasted vegetables with an Artichoke Feta Salad with Creamy Green Goddess Dressing and Bacon Wrapped Stuffed Chicken Breasts.

BTW, yes, I’m using a Zwilling JA Henckels International Eversharp Pro Deluxe 8″ Bread Knife to cut the vegetables. Ironically I got it as a gift with purchase with me Zojirushi BBCCX20 Home Bakery Supreme Bread Machine and it’s the best knife I own and I use it for everything. I did just order a new Eversharp Pro knife for everyday use.

Recipe: Roasted Vegetables with Balsamic Vinegar
Yield: 4
Prep Time: 
Cooking Time: 
Total Time: 
  • 1 lbs asparagus spears, ends trimmed, washed, and dried
  • 2 large carrots (or 5 medium), peeled, cut to the approximate size of asparagus
  • 1 pd small red potatoes, washed and quartered (about 1" in size")
  • 1-1/2 Tbl olive oil
  • 1 Tbl balsamic vinegar (good quality)
  • salt and pepper
  1. Preheat oven to 450 F
  2. Place the vegetables and olive oil in a gallon reclosable bag. Turn the bag to coat evenly.
  3. Pour the contents of the bag out onto a flat baking sheet.
  4. Season with salt and pepper
  5. Roast for 10-15 minutes or until tender - all vegetables, especially the spears, should still retain some crispness and not be soggy.
  6. Remove from oven and place on the serving platter.
  7. Sprinkle with balsamic vinegar.
  8. Serve warm or cold - great either way.
  9. You can also grill these in a pan on your grill or spear them on metal skewers and roast them directly.

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