Balsamic Roasted Green Vegetables is a delicious veggie medley of caramelized Brussel sprouts, green beans, broccoli, and asparagus. Mushrooms, fennel, onion and garlic add even more flavor. A super easy and delicious sheet pan recipe that has something for everyone!
Why You'll Love this Recipe
You may not think to combine these awesome vegetables together in one dish, but rest assured, it works! Not only is it a versatile side, it's a great way to use leftovers in soups, casseroles, quiches and as chopped up taco toppings!
Plus, prep takes less than 15 minutes of your time and can be done in advance, making entertaining and holiday hosting plans much easier. And you can customize this recipe into your favorite combination of veggies to satisfy even your pickiest eaters.😉
Ingredients & Variations
The main stars of the show are the very green broccoli florets, brussel sprouts, green beans, and asparagus. I had to toss in some mushrooms, onion, garlic, and fennel because I love them all, and they play so nicely with the headlining cast.
Depending on what your gang likes, feel free to double up on a favorite veg and omit another. But try to stick to vegetables that shine when roasted in a hot oven, and they include many root vegetables too!
- Kale and Swiss Chard
- Sweet Potatoes and Fingerling Potatoes
- Carrots and Parsnips
- Zucchini and Yellow Squash
- Butternut and Acorn Squash
- Beets and Bell Peppers
Once you have your veggies of choice assembled, all you need as far as equipment is a large bowl and one or two rimmed baking sheets. The vegetables get a quick toss in olive oil, balsamic vinegar and agave or maple syrup in the large bowl. Season generously with kosher salt and pepper.
TIP: Have your vegetables cut into similar sizes to ensure even cooking.
Then spread the veggies evenly in a single layer on the rimmed baking sheet(s). It only takes about 20 minutes to have perfectly caramelized green vegetables with a tender interior. Super easy!
More Recipe Tips
To ensure a simply well-executed side dish that lets the oven do the work, keep these additional tips in mind.
What temperature is best for roasting vegetables?
A 425 degree f oven is ideal for roasting vegetables. Hot enough to crisp without burning before the interior is tender.
How do you make roasted vegetables crispy?
While prepping the veggies, place your baking sheets in the oven while preheating. This will get your pans nice and hot and provide a quick sear from the get-go.
What rack is best for roasting vegetables?
The closest to the heat source! In a traditional convention oven that would be on the lowest rack. Do Not place your prepped pan directly on the heating element. In a convection oven, hot air swirls around more so you can place your pan anywhere in the oven when set on that mode.
Roasted Green Vegetables FAQs
You don’t want to cover vegetables when roasting. Covering the veggies will steam them rather than brown them to be crisp on the outside and tender inside. Also, be sure to use a shallow rimmed baking sheet. I high-rimmed casserole dish will trap steam as well.
Roasted veggies get a head start in flavor with a bit of char that doesn’t happen when they’re steamed. The acidity from a squeeze of lemon brightens their flavor along with fresh herbs like basil, parsley and thyme. Roasting with olive or avocado oil and garlic will also infuse aromatic flavor.
Yes! Do not thaw frozen veggies before roasting. They will end up quite mushy if you do. Roasting in a hot oven from frozen will yield the perfectly browned outside and tender inside result you want. It’s an easy and delicious, time-saving way to serve up a healthy side dish.
Looking for more side dishes that will put your dinner over the top? Check out these delicious roundups! Find out what to serve with...
🌟Love the recipe? Please leave a 5-star rating in the recipe card and/or a review in the Comments section below!
Balsamic Roasted Green Vegetables
- 12 Brussels sprouts, ends removed and halved
- 12 ounces green beans, cut into 2-inch pieces
- 10 ounces broccoli florets
- 10 ounces asparagus spears, medium thickness, cut into 2-inch pieces
- 8 ounces mushrooms, halved if large
- 1 fennel bulb, cored and thinly sliced
- 1 onion, coarsely chopped
- 4 garlic cloves, peeled and thinly sliced
- 3 tablespoons olive oil
- 1 ½ tablespoons balsamic vinegar
- 1 tablespoon agave, maple syrup or honey
- 1 lemon, halved
- ¼ cup freshly grated parmesan cheese, optional
- ¼ cup chopped toasted walnuts, optional
- 3 tablespoons fresh basil, thinly sliced
- 3 tablespoons fresh parsley, chopped
- Salt and pepper
- Nonstick cooking spray
- Preheat oven to 425°F. Spray an extra-large, rimmed baking sheet, or 2 smaller ones, with non-stick cooking spray.
- Place Brussels sprouts, green beans, broccoli, asparagus, mushrooms, fennel, onion and garlic in a large bowl.
- In a small bowl, whisk together the olive oil, vinegar and agave. Pour mixture over vegetables and toss to coat.
- Spread vegetables evenly in a single layer on prepared pan(s). Season with salt and pepper. Place lemon halves on the pan.
- Roast 20-22 minutes in preheated oven until vegetables are softened and caramelized, stirring once halfway through. When cool enough to handle, squeeze the lemons over the roasted vegetables.
- Sprinkle with parmesan cheese and walnuts (optional), basil and parsley. Stir to combine. Season to taste with salt and pepper.
- Serve in a large bowl or platter.
- Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm at 350°F for 10-15 minutes.
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