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Balsamic Vegetable Medley on a cookie sheet before roasting.

Balsamic Roasted Vegetable Medley

Arlene Mobley - Flour On My Face
There are two flavors I love. One is the deep rich flavor of roasted vegetables. The other is a combination of roasted vegetables and a balsamic vinaigrette.  This Balsamic Roasted Vegetable Medley recipe is a combination of those two flavors.
5 from 1 vote
Prep Time 12 mins
Cook Time 20 mins
Total Time 32 mins
Course Side Dish
Cuisine American
Servings 4 servings
Calories 453 kcal


  • ¾ cup Extra Virgin Olive Oil
  • ¼ cup Balsamic Vinegar
  • 2 teaspoons chopped garlic
  • ¼ cup brown sugar
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups cauliflower cut into bite size pieces
  • 1 cup broccoli cut into bite size pieces
  • 1 small carrot julienne
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  • Preheat oven to 400 degrees.
  • Put the olive oil, balsamic vinegar ,chopped garlic, brown sugar, salt and pepper in a jar with a tight fitting lid. Cover and shake until combined. Set aside.
  • Place the vegetables into a bowl.
  • Shake the balsamic vinaigrette well and pour over vegetables.
  • Stir to coat the vegetables well with the balsamic dressing.
  • Dump the vegetables onto a shallow baking sheet and spread out into a single layer.
  • Roast vegetables for 10 minutes then toss.
  • Return to oven and roast an additional 8-10 minutes, occasionally stirring.
  • Once done remove from the oven and serve immediately.


Calories: 453kcal | Carbohydrates: 22g | Protein: 2g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 30g | Sodium: 185mg | Potassium: 307mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2231IU | Vitamin C: 46mg | Calcium: 46mg | Iron: 1mg
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