Balsamic Roasted Vegetables

Balsamic Roasted Vegetables - a staple in our house! SO easy and tastes amazing! Asparagus, mushrooms, and tomatoes tossed in a quick homemade balsamic vinaigrette made with olive oil, balsamic vinegar, red wine vinegar, garlic, dijon mustard, honey, salt, and pepper. Leftovers are great on a salad, in pasta or a quiche!

Easy Oven Roasted Vegetables with Balsamic Vinaigrette

These Balsamic Roasted Vegetables are a staple in our house. They are healthy, super easy to make and they taste amazing. Asparagus, mushrooms, and tomatoes tossed in a quick balsamic vinaigrette and baked. They made a great side dish, you can use them on top of a salad or pasta or in a quiche or frittata. Add your favorite protein, and you are set! We love these Balsamic Roasted Vegetables with chicken, pork, steak, and casseroles. They are so versatile!

How to Make Balsamic Roasted Vegetables

These Balsamic Roasted Vegetables are super easy to make. Start by trimming any tough ends from the asparagus spears. Next, place the asparagus, mushrooms, and tomatoes on a large rimmed baking sheet. Whisk up the balsamic vinaigrette and pour it over the vegetables. Toss the vegetables in the vinaigrette right in the pan then bake. SO easy! We like to finish off the roasted vegetables with some grated parmesan or crumbled feta. We've used both and they are equally delicious.

If you want to make this a one-pan meal, feel free to add some chicken tenderloins to the pan. They will bake along with the veggies and taste amazing tossed in that balsamic vinaigrette. You can also add some red onion and bell peppers to the veggie mixture.