You are going to love these balsamic roasted vegetables. Toss your favorites like sweet potatoes, carrots, and asparagus in a bright, flavorful dressing, then bake!
Hi, I’m Kacey from The Cookie Writer. With spring finally here and warmer weather on the way, I’ve been planning holiday meals and weeknight dinners that celebrate fresh produce. One of my favorite simple sides right now is these balsamic roasted vegetables.
This easy recipe brings together spring asparagus, sweet potatoes, carrots, cherry tomatoes, and colorful bell peppers, all tossed in a bright balsamic dressing and roasted until caramelized. The mix is flexible—use the vegetables you prefer or that are in season.
These vegetables are quick to prepare and easy to customize. I like thyme with roasted vegetables, but rosemary or parsley would also work well. The balsamic dressing adds sweetness and depth, while a pinch of cayenne gives a subtle kick.
A fun presentation idea my husband suggested is stacking the roasted vegetables into towers for a nicer plating, but they’re equally delicious simply piled into a bowl. If you prefer a pretty presentation, feel free to take the extra time to layer them.
To save time in the oven, the sweet potatoes and carrots are briefly pre-cooked. Because sweet potatoes get soft quickly, dip them in the dressing first and place them on the baking sheet to avoid breaking the slices when you toss the other vegetables. Then coat the remaining vegetables in the dressing and arrange them around the sweet potatoes.
I love serving these over pasta for a satisfying vegetarian meal, but they’re also a perfect side dish—gluten-free and vegan-friendly. Enjoy them for a holiday dinner or a simple weeknight supper.
Balsamic Roasted Vegetables
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Toss sweet potatoes, carrots, asparagus, cherry tomatoes, and bell peppers in a bright balsamic dressing, then roast until caramelized. This flexible side is easy to customize and perfect for spring menus.
- Total Time: 45 minutes
- Yield: 6
Ingredients
Vegetables
- 1/2 pound sweet potato, peeled and cut into 1/4–1/2 inch slices
- 1/2 pound baby carrots, halved lengthwise
- 1 bunch asparagus, trimmed
- 1 pint cherry tomatoes
- 1 each red, orange, and yellow bell pepper, chopped
Balsamic Dressing
- 2 tablespoons olive oil
- 4 tablespoons balsamic vinegar
- 1/4 teaspoon garlic powder
- 1 1/2 teaspoons dried oregano
- 3/4 teaspoon dried thyme
- Salt and pepper, to taste
- Pinch of cayenne powder (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Place the carrots in a large pot, cover with water, and season with salt. Bring to a boil, reduce heat, and simmer 5 minutes. Add the sweet potato slices and cook 5 minutes more. Drain and rinse with cold water to stop the cooking.
- Whisk together the olive oil, balsamic vinegar, garlic powder, oregano, thyme, salt, pepper, and a pinch of cayenne if using. Dip the sweet potato slices in the dressing to fully coat them, then arrange them on a baking sheet. Toss the remaining vegetables in the dressing and spread them around the sweet potatoes.
- Roast for 15 minutes, toss, then continue roasting another 10–15 minutes or until the vegetables are caramelized and cooked to your liking.
- Serve piled in a bowl or layer the vegetables in towers for a more elegant presentation.
Notes
Note: Cooking times may vary. My sweet potato slices cooked in 3–4 minutes, so I removed them early and let the carrots continue a few minutes longer to reach the desired tenderness.
- Author: Andi
- Prep Time: 15 minutes
- Cook Time: 30 minutes
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