Are you tired of bland, boring vegetable side dishes that make your taste buds yawn? Get ready to transform your cooking game with this mind-blowing Balsamic Rosemary Roasted Vegetables recipe that will have everyone at the table begging for seconds! This simple yet sophisticated dish turns ordinary vegetables into a culinary masterpiece, combining the rich, tangy notes of balsamic vinegar with the aromatic punch of fresh rosemary. Whether you're a seasoned home chef or a kitchen novice, this recipe promises to elevate your cooking skills and impress even the pickiest eaters.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan, Grain-Free
Serves: 4 servings
Ingredients
- 2 cups of mixed vegetables (bell peppers, zucchini, carrots)
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C), ensuring the rack is positioned in the middle of the oven for even roasting.
- Wash and prepare the mixed vegetables by cutting bell peppers, zucchini, and carrots into uniform 1-inch pieces. This ensures even cooking and consistent roasting.
- In a large mixing bowl, combine olive oil, balsamic vinegar, chopped fresh rosemary, salt, and pepper. Whisk the ingredients together to create a uniform marinade.
- Add the cut vegetables to the marinade and toss thoroughly, ensuring each piece is evenly coated with the balsamic rosemary mixture.
- Spread the marinated vegetables in a single layer on a large baking sheet, making sure they are not overcrowded to allow proper caramelization.
- Roast in the preheated oven for 25-30 minutes, stirring once halfway through to ensure even browning and prevent sticking.
- Remove from oven when vegetables are tender and have golden-brown edges, indicating caramelization and optimal flavor development.
- Let the roasted vegetables rest for 2-3 minutes before serving to allow flavors to settle and temperatures to moderate.
- Transfer to a serving dish and optionally garnish with additional fresh rosemary or a drizzle of balsamic reduction for extra flavor.
Tips
- Vegetable Size Matters: Cut all vegetables into uniform 1-inch pieces to ensure even cooking and consistent caramelization.
- Don't Overcrowd the Pan: Give your vegetables breathing room on the baking sheet. Overcrowding leads to steaming instead of roasting, preventing those delicious golden-brown edges.
- High Heat is Key: Roasting at 425°F (220°C) helps create that perfect caramelized exterior while keeping the inside tender and flavorful.
- Marinate for Maximum Flavor: Let the vegetables sit in the balsamic-rosemary marinade for 10-15 minutes before roasting to enhance absorption of flavors.
- Stir Midway: Rotate the vegetables once during cooking to ensure even browning and prevent burning.
- Fresh Herbs Make a Difference: Use fresh rosemary if possible - it provides a more vibrant and intense flavor compared to dried herbs.
- Serve Immediately: These roasted vegetables are best enjoyed hot, right out of the oven when they're at their most flavorful and crispy.
Nutrition Facts
Calories: 85kcal
Carbohydrates: 10g
Protein: 2g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
